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Jen’s Recipes: Crustless Quiche Recipe for Easter Brunch

 

Recipe for Crustless Quiche (great for spring brunch and Easter!)

***Note: you can swap out the veggies/meats mentioned for any others
1 large orange bell pepper, chopped (or any color)
¼ cup diced onion
4 large eggs
1 cup egg whites
½ cup milk (can substitute….coconut milk actually works well)
1 teaspoon salt
½ teaspoon freshly ground black pepper
2/3 cup shredded cheese (I like shredded asiago or cheddar, and I REALLY like shredded fat free
cheese or American singles fat free)
1 cup diced ham steak
2 Tablespoons grated parmesan cheese

Directions:
Heat a large skillet over medium-high heat. Spray with nonstick spray and add veggies. A little
pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into
the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until
veggies are tender. Add ham and cook for another couple minutes. Spoon into a bowl and allow
to cool as you prepare the egg mixture.

Preheat oven to 350F degrees. Spray a 9-inch pie pan or square pan with nonstick spray. Set
aside. (you can also make baby quiches in cupcake tins, just adjust the cook time to about 15
minutes-ish).

In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly
combined. Arrange veggies and meat into the prepared pan. Top with shredded cheese, then
pour the egg mixture on top. Sprinkle with grated parmesan cheese.

Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack
before slicing and serving. This quiche makes great leftovers! Store tightly covered in the
refrigerator for up to 4 days.

 

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