Description
A simple recipe for a crustless vegetable quiche, suitable for brunch.
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 1 cup shredded Swiss cheese
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chopped spinach
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9-inch pie dish with cooking spray.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the Swiss cheese, onion, bell pepper, spinach, salt, and pepper. Mix until the vegetables are evenly distributed.
- Pour the egg mixture into the prepared pie dish.
- Bake for 30 to 35 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche cool for 5 minutes before slicing and serving.
Notes
- You can substitute other vegetables like mushrooms or broccoli for variety.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 14
- Cholesterol: 150
Keywords: crustless quiche, vegetable quiche, brunch recipe, egg bake, low carb