No crust quiche.

I love basic recipes/formulas that have a million possibilities and this no crust quiche is one of them. The no crust part makes it a low calorie yet high protein breakfast (whole pie: 830 cal. 55 g. protein). Since there are three of us I divided it into six portions so we could have it again for breakfast tomorrow. Cutting it into sixths, each serving is almost 10 whopping grams protein and only about 140 calories. Come on man, that’s just awesome! J and Z both loved how these turned out, J actually said it was cooked perfectly. We easily could have eaten the whole thing, and still would have been under 300 calories with 20 grams of protein each, sorry but I love doing the math on this one because it always comes out a win.


It’s a no crust quiche but a nice baked crusty edge does present itself.

What I love about this recipe is that you can basically sub out any veggies/cheeses/meats/milks you want so the combinations are endless. Ours was sort of a Mediterranean style with the feta and all though some black olives, fresh basil and tomatoes would have been nice too. You could go a little more Mexico with it and use chorizo, pepper jack and black/pinto beans. Again, endless. This is now and forever on our morning menu.


I’m seriously surprised we didn’t just finish the whole thing right then.

No Crust Quiche

From the book Simple Food for Busy Families. The whole life nutrition approach. by Jeannette Bessinger and Tracee Yablon-Brenner. A wonderful guide to whole food understanding chock full of great information in an easy to digest way.

Ingredients
5 free range organic eggs
1/3 to 2/3 c. unsweetened milk (cow, rice, almond, soy, etc.) (I used 2/3 c. cow)
fresh herbs and spices (I used a handful of dill)
sea salt and fresh cracked black pepper to taste
1 c. vegetables, chopped (I used red bell peppers)
1/4 to 1/2 c. meat or cheese (optional) (I used 1/2 c. feta *4 oz.)
Preparation

Preheat oven to 375 degrees. Oil or butter a pie pan then chop veggies and meats into small pieces. Mix the eggs, milk and herbs and spices. Add the chopped veggies/meat/cheese to the bottom of the pan then gently pour the egg mixture over top. Sprinkle top with extra herbs and spices if you wish. Cook for 30 to 50 minutes/until set and lightly browned on top. If you notice the top browning to early cover with some foil.

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