Name: Crustless Veggie Quiche
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 cups kale (destemmed and chopped); 1 carrot (shredded); 1 cup mushrooms (chopped); 1/4 cup onion (diced); 1/4 cup vegetable broth; 6 oz. plain Greek yogurt (preferably organic); 5 free range eggs; 1 tablespoon olive oil; 1/4 cup crumbled feta cheese; 1/4 cup shredded cheddar cheese; 1 plum tomato (sliced); sea salt and pepper to taste

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crustless veggie quiche vegan gluten free best recipe

If you have little ones who don’t eat veggies, this is a great way to “sneak” them in! I left the veggies rough cut, but you could pulse in a food processor to prevent them from being picked out! I added mushrooms, kale, onion and carrot however, you can add any vegetables you have on hand! Zucchini, broccoli, spinach…they all would work well! In place of cream, I used greek yogurt. This cuts down on the saturated fat while keeping the calcium and protein content high!

Crustless Veggie Quiche

The best recipe for Crustless Veggie Quiche

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Prep Time: 5

Cook Time: 40

Total Time: 45

Course: Breakfast, Kid food, Main Meal

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 80kcal

Cost: $5

Ingredients

2 cups kale destemmed and chopped
1 carrot shredded
1 cup mushrooms chopped
1/4 cup onion diced
1/4 cup vegetable broth
6 oz. plain Greek yogurt preferably organic
5 free range eggs
1 tablespoon olive oil
1/4 cup crumbled feta cheese
1/4 cup shredded cheddar cheese
1 plum tomato sliced
sea salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Spray a 9 inch pie plate with cooking spray or coat with olive oil, set aside.
In a large skillet, add olive oil over medium heat. Add onion and saute until translucent.
Add garlic, mushrooms, kale and carrot. Season with sea salt and pepper if desired.
Add vegetable broth and saute until kale begins to wilt. Remove from heat and set aside.
Blend together eggs and Greek yogurt until frothy. (I used the blender, but you can simply whisk together in a large bowl.)
Add vegetable mixture into coated pie plate. Top with crumbled feta cheese.
Pour egg mixture on top. Sprinkle with shredded cheddar and layer with tomatoes.
Place in oven for 35-40 minutes or until center is set and the top is slightly golden.
Let cool and enjoy 🙂

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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