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Crustless Quiche

July 26, 2010

I love quiche. It is easy to make, great as leftovers and an excellent way to get protein and veggies into a meal. You can mix and match the flavors in the quiche depending on what is fresh and in season (see below for combinations that work well. For those of us with very busy lives, quiches can be made, a few at a time and frozen. Note, quiche does not need to be made with a piecrust. Piecrusts take time to make and add a lot of fat to an otherwise healthy meal. This crustless quiche holds together perfectly, you won’t even miss the crust. Pair it with a fruit salad and nice slice of your favorite toast or a steamed artichoke.


4 eggs

1 and 1/2 cup skim milk or unsweetened almond milk

half a cup of any chopped vegetable – zucchini, red pepper,

4 oz raw mushrooms – anything that pairs well with the veggies

3/4 cup shredded cheese – almost any kind or combo is fine

dash of red hot

salt, and pepper

Combinations that work well:

Shitake, roasted red peppers, feta cheese

crimini, zucchini, diced grape tomatoes, mozzarella

monterey jack cheese, red and yellow pepper, scallions, (no mushrooms)

broccoli, cheddar cheese, crimini mushrooms

grilled veggies (cooled), feta cheese


Preheat oven to 375 F. Spray pie plate with olive oil. Put cut up raw vegetables in pie plate, and then sprinkle with the cheese. blend eggs, milk, hot sauce, salt and pepper.  Pour the egg mixture over the rest of the ingredients. Bake for 35-50 minutes. Check at 30 min. If it’s getting too brown but the middle is too liquid, cover with foil. When done, the center will still be a bit loose. Take it out of the oven or the rest will overcook.

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