Description
Crustless Quiche is one of those incredibly easy, yet nutritious and filling breakfasts that helped me with my weight loss. High in protein from the eggs, lots of fibre from the added veggies and satisfying tangy cheese flavour from the feta, this has everything you need to start your day right. All with just about 170 calories for one piece and 11g protein.
Ingredients
- 3 cups Spinach (chopped. Or other leafy greens)
- 1 cup cherry tomatoes (halved)
- 1 block Feta cheese (about 200g, crumbled)
- 2/3 cup almond milk (or any milk of choice)
- 1/4 cup unsweetened Soy Milk (or any milk of choice)
- 1 scoop collagen powder (Or unflavoured protein powder. Optional)
- 5 eggs (large)
- 1 tsp kosher salt (or more to taste)
- 1/8 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with cooking spray or a little oil.
- In a large pan, wilt the chopped spinach over medium heat until it has shrunk, and excess moisture has evaporated, about 3-4 minutes. Remove from heat and set aside to cool.
- This would be the best method to prepare the spinach. However, if you are a little lazy today or, like me, simply forgot this step, you can also just throw the chopped spinach into the dish raw and pour the egg mixture over it as below. The result is the spinach being more at the surface of the quiche, but it’s just as tasty.
- In a mixing bowl, whisk together the cashew milk, soy milk, collagen powder (if using), eggs, salt, black pepper, and nutmeg until well combined.
- Spread the wilted spinach evenly over the bottom of the prepared pie dish. Scatter the cherry tomato halves and crumbled feta cheese on top of the spinach.
- Pour the milk and egg mixture over the spinach, tomatoes, and feta, ensuring it covers everything evenly.
- Carefully transfer the quiche to the preheated oven and bake for 30-35 minutes, or until the centre is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
- Serve the crustless quiche warm or at room temperature. It can be enjoyed on its own as a main dish or paired with a side salad or roasted vegetables.
Notes
The equipment and ingredient section may contain affiliate links to products I know and love.
The portion size of 6 pieces makes fairly large portions for a filling breakfast, which will keep you satisfied until your next meal. More “standard” portions would be 8.
You can briefly wilt the spinach as described, or, if you are in a hurry or forget (like I did in the photos…ahem), just throw it raw and chopped into the quiche pan and cover with the egg mixture. It won’t harm the flavour but be more visible on top. Which can be a good thing, depending on the look you are aiming for. I quite like the bright green of unwilted spinach.
Of course you can vary the base recipe endlessly, by adding different vegetables and other add-ins. I also love this with fried mushrooms and grated Emmental cheese, maybe some ham, if you like.
Feel free to customize this recipe by adding other vegetables, such as sautéed onions, bell peppers, or mushrooms, to the filling mixture. You can also experiment with different herbs and spices to enhance the flavour to your liking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dinner
- Method: Bake
- Cuisine: French
Nutrition
- Calories: 167
- Sugar: 1
- Sodium: 906
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 4
- Fiber: 1
- Protein: 11
- Cholesterol: 170
