InBreakfast, Recipes

Low-Carb Quiche

A low-carb quiche recipe that is easy to make, filled with vegetables and of course mixed with cheese. This crustless quiche is high in protein with added egg whites to make the perfect breakfast.

If you are looking for a quick and easy protein-filled breakfast, this recipe is the one to try. This vegetable quiche is meal plan and meal prep approved. If you are looking to make them more personalized, this recipe works great in muffin tins. Call it mini quiche.

I remember a few weeks back my girlfriend was heading over for a spontaneous breakfast, I decided to opt for a quick and easy egg bake, and this crustless quiche came to life. Even the littles approved of this recipe.

low-carb-quiche

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WHAT IS LOW-CARB QUICHE

Quiche without crust.

Low-carb quiche is just that. No flour, no pastry, no-carb… essentially crustless, it is crustless.  It has many different names depending on what you want to call it. Another name, keto quiche. Trying to keep this quiche low-carb, to crustless, there are only a few ingredients in this recipe. Quiche usually has a pastry or dough base, and then a fluffy egg filling. There are so many different variations of this dish.

HOW TO MAKE LOW-CARB QUICHE

Quick and easy.

This low-carb quiche recipe doesn’t require much prep time, but a little more cooking time. You can have this dish served up in just under 40 minutes.

  • Preheat oven to 350F.
  • Grease an 8×8 baking dish with spray oil. Or prepare muffin tins with muffin parchment paper liners.
  • Prepare fresh vegetables by chopping finely.
  • In a medium-sized mixing bowl, whisk together eggs, egg whites and milk.
  • Add chopped vegetables and cheese to the mixed egg mixture.
  • Pour the egg and veggie mixture into the greased baking dish or spoon into the muffin tins, filling each one 3/4 full with the mix. Give the dish or tins a little stir.
  • Bake the dish for 35-40 minutes, until the centre, is no longer a jelly-like texture and the top is browned up. Bake the muffin-sized quiche for 15-20 minutes, until the centre, is no longer jelly-like, tops are brown.
  • Remove from oven, cover with tin foil and let rest for 5 minutes.
  • Use a knife around the edge of the dish to loosen the edges before cutting the 8×8 dish into 9 squares, remove with a fork, and serve.
low-carb-quiche

WHAT GOES IN VEGETABLE QUICHE

A few simple ingredients.

  • Fresh Vegetables of choice
  • Grated Cheese
  • Eggs
  • Egg Whites
  • Milk
  • Black Pepper
  • Sea Salt
  • Spray oil

KITCHEN GADGETS:

WHAT IS THE DIFFERENCE BETWEEN A CRUSTLESS QUICHE AND A FRITTATA

Crustless quiche is when everything is combined together and baked together, whereas a frittata tends to be pre-cooked on the stovetop first and then baked. Quiche tends to contain creams or milk products and frittata usually does not. They are very similar but they do differ when it comes to how they are both cooked.

low-carb-quiche

CAN YOU FREEZE CRUSTLESS QUICHE

To freeze low-carb quiche you simply pre-potion your sizes once the quiche has cooled down, wrap in some press-n-seal and place in the freezer. To thaw, simply unwrap your quiche, place in the microwave for 45-60 seconds, cover and reheat until heated through 90-120 minutes.

PS. If you are looking for some more breakfast recipes to try, see below:

PPS. If you are looking for a family-friendly recipe eBook click here. Use promo code hb2020 for $3.00 off!

PPPS. If you are looking for some easy and healthy salad recipes click here.

heather-barrett-blog
Yield: 9-12

Crustless Quiche

low-carb-quiche
Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

  • 1 cup of fresh vegetables, finely chopped (mushrooms, spinach, bell peppers, green onion, etc.)
  • 1/2 cup of grated cheese, medium adds great flavour
  • 6 large eggs
  • 1/2 cup of egg whites
  • 1/2 cup of 2% milk
  • Black pepper and sea salt
  • Spray oil

Instructions

    1. Preheat oven to 350F.
    2. Grease an 8x8 baking dish with spray oil. Or prepare muffin tins with muffin parchment paper liners.
    3. Prepare fresh vegetables by chopping finely.
    4. In a medium-sized mixing bowl, whisk together eggs, egg whites and milk.
    5. Add chopped vegetables and cheese to the mixed egg mixture.
    6. Pour the egg and veggie mixture into the greased baking dish or spoon into the muffin tins, filling each one 3/4 full with the mix. Give the dish or tins a little stir.
    7. Bake the dish for 35-40 minutes, until the centre, is no longer a jelly-like texture and the top is browned up. Bake the muffin-sized quiche for 15-20 minutes, until the centre, is no longer jelly-like, tops are brown.
    8. Remove from oven, cover with tin foil and let rest for 5 minutes.
    9. Use a knife around the edge of the dish to loosen the edges before cutting the 8x8 dish into 9 squares, remove with a fork, and serve.
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