#36 Easy Crustless Quiche

I've been making quiches for a while now - ever since my aunt Ann taught me and gave me her super easy recipe. So, I don't know why it's taken me so long to do a quiche blog post. They are AMAZING. I usually make two at a time because I eat them within a month (frozen and reheated). One thing I love is that they are perfect for breakfast, lunch or (sometimes and...) dinner. 

I've finally posted a healthy recipe, and it makes me so excited! I love my desserts, but when I find a trusty and tasty, good-for-you recipe, I have to share. Quiches are a super food, filled with vegetables, healthy fats and protein. Two pieces keeps me full until lunch, which is great. And, a two-piece serving of this quiche is just over 250 calories, so you don't have to feel guilty. 

If this particular quiche doesn't look particularly appealing to you, DON'T run away! Quiches are ridiculously flexible and can easily be changed. Put in different meat, vegetables, cheeses, whatever you want.

Even though I could keep going on about how great quiches are, I'll stop after just one more statement. This quiche is crustless, which means less calories and less carbs. It's still just as delicious as one with a crust, but if you don't think you can do it, I make mine with crusts all the time, too. Just use a store-bought pie crust, and let it reach room temperature. Place it in your prepared pan, and prick it all over about 10 times with a fork. Once your egg mixture is done, pour it in the uncooked pie crust and bake as normal. So. Delicious.

Now, I don't want to be the only one with two frozen quiches in my freezer, so somebody help me out here. This is a great 250-calorie meal that keeps you full without the guilt, and even gets you your vegetables! Go make some now!

Easy Crustless Quiche

Prep Time: 5 minutes. Cook time: 35 minutes. Total time: 40 minutes.

Yields: 9-inch pan; 8 slices

Ingredients:

6 large eggs
*1/2 - 1 cup milk
**2-4 oz. raw spinach (bags usually come in 8 or 10 oz., so about 1/4 of the bag)
1/2 - 3/4 cup bacon bits (I used these)
3/4 cup shredded cheese (whatever kind you prefer)
1/4 teaspoon salt
1/4 teaspoon black pepper

Additional or alternative mix-ins, optional:
cubed ham
chopped broccoli
chopped tomatoes
diced onions
green onions
chopped asparagus
cooked cubed potato

Directions:

1. Preheat oven to 350 degrees. Lightly spray a 9-inch round pan with cooking spray. Set aside. 

2. In a food processor or by hand, chop spinach to about thumb-tack size. Set aside.

3. In a medium bowl, whisk eggs, milk, salt and pepper until egg yolks are all broken up. Fold in chopped spinach, bacon bits and shredded cheese. Add in additional/alternate mix-ins, if using. Stir to combine.


4. Pour mixture into prepared pan. Bake uncovered for about 35 minutes until edges begin to brown and center is set.

5. Remove from oven and let cool 5 minutes before serving. 

6. To freeze and reheat, I cut the quiche into 8 slices and wrap them individually in foil. I freeze them for up to 3 months. To reheat, I remove the pieces from the foil and microwave for about 2 minutes. Delicious!

*The more milk you use, the fluffier the quiche will be. I prefer mine less fluffy, so I did just over 1/2 cup. Any type of milk or cream will work.

**You can use more or less depending on your liking. I've used as little as 1 oz., as much as 5 oz. I would not recommend using more than 5 oz.

***As a general rule, the mix-ins should equal around a combined 1 cup, but using more or less is fine. (i.e. 1/3 cup cubed ham, 1/3 cup chopped asparagus, 1/3 cup diced onions)

Enjoy!


Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

http://www.aprettylifeinthesuburbs.com/crustless-quiche/