Crustless Quiche Recipe
This crustless quiche recipe is a fuss-free, low-carb twist on a classic savory tart—perfect for healthy breakfasts, easy brunches, and veggie-packed lunches.
Ingredients
- 6 large eggs room temperature helps them fluff up
- 1 cup whole-milk Greek yogurt sub with sour cream or dairy-free yogurt
- 1/2 cup milk or cream or unsweetened almond milk for lower calories
- 1 cup shredded cheddar or Swiss cheese try Cabot or Tillamook
- 1 cup fresh spinach chopped, squeeze out excess water
- 1/2 cup diced bell pepper any color
- 1/4 cup finely chopped onion yellow or sweet onion
- 2 cloves garlic minced
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional—adds warmth
- 2 tablespoons fresh herbs chives, parsley, or dill
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or non-stick spray.
- In a large bowl, whisk the eggs until pale yellow. Stir in Greek yogurt, milk, salt, pepper, and nutmeg. Whisk just until smooth.
- Toss spinach, bell pepper, onion, and garlic in a smaller bowl. Drain excess moisture.
- Sprinkle half the cheese in the dish, layer veggies, pour in the egg mixture, top with remaining cheese and herbs.
- Bake for 35–40 minutes until set and lightly golden. Let it rest before slicing.
Notes
Use free-range eggs for richer yolks. Squeeze spinach to remove excess water.
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