This Vegetarian Crustless Quiche is a low carb breakfast dish with eggs, chime peppers, mushrooms, and kale. It's made without outside layer, so it's normally sans gluten. You can even dinner prep this solid breakfast quiche to eat in a hurry all through your bustling week!

Do you need solid breakfast thoughts to begin your day during occupied weeks? This crustless quiche formula is the ticket! It's a very simple egg dish that is pressed with plant-based supplements.

It's normally veggie lover, and it's flavorful all alone. In any case, in case you're a meat eater, it's flexible enough to include creature protein, for example, bacon, wiener, or ham. Since this is a crustless quiche, there is less to stress over doing right… or wrong. Regardless we love hull here, only not for our feast prep quiche formula.

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  • 2 Tbsp Olive Oil extra virgin
  • 3 Cloves Garlic minced
  • 3 Green Onions thinly sliced
  • 1/2 Bell Pepper 1/2 cup diced
  • 2 cups Button Mushrooms sliced
  • 3 cups Kale (or spinach) chopped
  • 12 Eggs
  • 1/2 cup Milk 1%
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp fresh Thyme
  • 1 cup Asiago Cheese shredded


  1. Preheat oven to 350°; prepare a 12 x 10 baking dish with baking spray; set aside.
  2. In a large skillet, heat OLIVE OIL over medium heat.
  3. Add GARLIC, GREEN ONION, and BELL PEPPERS; sauté until slightly tender (about 2 minutes).
  4. Add MUSHROOMS; sauté until slightly tender (about 2 minutes).
  5. Fold in KALE (or spinach); sauté until wilted (about a minute).
  6. Remove from heat and pour into into prepared baking dish.
  7. In a large bowl, whisk together EGGS, MILK, SALT, PEPPER, and THYME; pour over sautéed veggies in the baking dish; top with ASIAGO CHEESE.
  8. Bake (uncovered) 35-45 minutes until eggs are set; if you want a browner surface, place casserole under a broiler until brown.
  9. Carefully remove from oven; serve warm, or allow to cool, cut into pieces, and refrigerate in airtight containers for meal prep.

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