A simple recipe for a flavorful, crustless quiche packed with garden vegetables. This egg bake is naturally gluten-free and low in carbohydrates.
Author:Ahazzam
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
6 large eggs
1 cup milk (whole or 2%)
1/2 cup heavy cream or half-and-half
1 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg
1 tablespoon olive oil
1 small onion, chopped
1 cup chopped zucchini
1 cup chopped broccoli florets
1/2 cup chopped bell pepper (any color)
1/2 cup chopped fresh spinach
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9-inch pie dish or an 8×8 inch baking dish.
Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 3 minutes.
Add the zucchini, broccoli, and bell pepper to the skillet. Cook until the vegetables are slightly tender, about 5 to 7 minutes. Stir in the spinach until it wilts, about 1 minute. Remove from heat and spread the cooked vegetables evenly in the prepared baking dish. Sprinkle the cheese over the vegetables.
In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until well combined.
Pour the egg mixture carefully over the vegetables and cheese in the baking dish.
Bake for 35 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
Let the quiche cool in the dish for at least 10 minutes before slicing and serving.
Notes
To prevent a watery quiche, cook the vegetables first to release excess moisture before adding them to the egg mixture.
For a lighter texture, use only milk instead of cream, but the texture will be less rich.
You can substitute any firm, non-watery vegetables you have on hand.