My husband and I often like having breakfast for dinner. Until I started watching my starches, this usually meant scrambled eggs, whole grain banana pancakes, and fruit. Now, we make a double recipe (two different versions) of this wonderful crustless quiche. We freeze leftovers (yes, eggs do freeze just fine!) or enjoy for breakfast again over the next couple days. He has his with a slice of good-quality whole grain toast, while I have a side of sliced avocado and steamed power greens.
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Each quiche serves 4 (cut into 8 slices for 2 slices per person)
Crustless Quiche Ingredients
1/2 medium to large sweet onion, chopped
6 large eggs
3 Tbsp skim milk or almond milk
1/4 tsp salt
1/8 tsp ground black pepper
Chopped chives for garnish
See below for additional ingredients, depending on the variation you choose
Variations
Asparagus and Gruyere: (1) 12-oz package of frozen asparagus, thawed and sliced into 1-inch slices, plus 4 oz (~.25 lb) shredded Gruyere cheese or light Swiss
Ham and American: Skip the extra salt, and add 2 oz sliced low-sugar deli ham (approx 3-4 small slices), chopped, plus 3 slices American cheese, chopped into small squares
Spinach and cheddar: (1) 8- to 10-oz package frozen chopped spinach, thawed and squeezed dry, plus 1 c low-fat shredded cheddar
Crustless Quiche Directions
- Preheat oven to 375 degrees F. Lightly grease a 9-inch glass pie pan (ideally deep dish).
- Heat a very small amount of olive oil in a large skillet over medium-high heat, add onions, and cook, stirring occasionally, until onions are barely translucent.
- In a large bowl, beat eggs with milk, salt, and pepper, then stir in onions, cheese, and any other ingredients. Spoon into prepared pie pan.
- Bake in preheated oven until eggs have set, about 28-33 minutes. Sprinkle with chives to serve.
