I’ve made a lot of crustless quiches in the past, and with Spring in full swing, I decided to make one that used up the bounty of veggies that Spring offers up such as spinach, mushrooms, and asparagus. Unlike some of my other quiches, I wanted this one to be the absolute start of the plate. So, I stuffed it full of veggie goodness, used more eggs, less milk, and ended up with a low calorie, high flavor dish that was perfectly suited to Spring.

I think one of my favorite things about quiche has to be that it can literally be enjoyed as a meal at any time of day; breakfast, brunch, lunch, dinner… any and all! When enjoying with breakfast or as brunch, I serve it with fresh fruit. But if it’s al lunch or dinner option, I dress it up with a soup and/or salad!

When I said that this quiche was loaded with veggies, I meant it! Originally I was just going to cook up 2 cups of raw veggies, but I ended up using a lot more and I was so glad that I did. All those veggies in there really make this a more hearty crustless quiche while still keeping those calories good and low. Plus, I mean, I’ll eat more veggies anytime I can!

This time around I served my quiche with a side salad for dinner, but since there was leftovers I heated it up the next day for breakfast and had that with some fruit. Oh, did I mention you can prepare this quiche ahead of time? That’s right. Do everything up until the baking then cover and store in the fridge until you’re ready to bake and enjoy.

Spring Vegetable Crustless Quiche

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Spring vegetables come to life in this low-carb, keto friendly, vegetarian crustless quiche! Serve with a side salad or soup to enjoy as a meal - breakfast, lunch, or dinner!

Ingredients

1 Shallot, Minced
8 Oz. Mushrooms, Sliced
1 1/2 C. Frozen Chopped Spinach
1 Bunch Asparagus, Cut into 1" Pieces
1 C. Shredded Gruyere Cheese
6 Whole Large Eggs
1 C. Unsweetened Almond Milk
Salt & Pepper to Taste

Instructions

Heat a large skillet over medium-high heat and lightly coat it with non-stick spray.
Add the 1 minced shallot, 8 Oz. mushrooms, 1 1/2 C. frozen spinach, and 1 bunch of asparagus to the skillet.
Cook for 5-10 minutes or until the veggies are all cooked through and tender.
Preheat the oven to 350 degrees F. and lightly coat the inside of a pie dish with non-stick spray.
Transfer the veggies to the bottom of the pie dish.
Sprinkle 3/4 C. of the cheese over the veggies.
In a small bowl, whisk together the 6 eggs, 1 C. almond milk, and salt & pepper.
Pour the egg mixture over the veggies and cheese.
Top it off with the remaining 1/4 C. of shredded cheese and place in the oven to bake for 45-50 minutes or until the quiche is cooked through and set in the middle.
Once done, remove from the oven and allow to cool slightly before cutting and serving.

Nutrition Facts

Calories

149.87

Fat (grams)

9.85

Sat. Fat (grams)

4.56

Carbs (grams)

4.33

Fiber (grams)

1.73

Net carbs

2.60

Sugar (grams)

1.49

Protein (grams)

11.66

Sodium (milligrams)

239.29

Cholesterol (grams)

158.50

Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Vegetarian • Pescatarian • Specific Carbs • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher