I’ve always been a little leery of crustless quiches. I mean, lets face it, half the flavor is the crust! At least in my humble opinion. But I found an eMeals recipe that just looked too good to pass up, so I gave it a try.
I loved that these were so quick and easy to make! They were tasty, but I wouldn’t bake them in ramikens if your idea is to have more of a “grab-n-go” meal. If you want that, try making these in a non-stick muffin tin. They are packed with protein and help you include veggies in your breakfast. What more could you ask from a quiche???
Recipe Notes: I cut the salt down to 1/8 teaspoon as I don’t much like adding salt during cooking. You can leave it out completely if you wish and season with salt after the baking is done if you wish. I also set the ramekins on a cookie sheet to make it easy to put in and remove from the oven. Lastly, I let the onions and peppers cool a bit before mixing them in with the eggs.
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Clean Eating Southwestern Crustless Quiche
(Makes 2 servings)
- 2 teaspoons olive oil, divided
- 1/2 cup thinly sliced white onion
- 1/2 cup thinly sliced red bell pepper
- 4 large eggs, lightly beaten
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Preheat oven to 400 degrees F.
- Heat 1 teaspoon oil in a small skillet over medium-high heat.
- Add onion and pepper to pan.
- Cook 10 minutes, or until tender.
- Combine onion mixture, eggs, garlic, cumin, salt and black pepper in a small bowl.
- Divide evenly between 2 (8 ounce) ramekins coated with remaining 1 teaspoon oil.
- Bake for 20 minutes or until set in center.
If you enjoyed this recipe, give eMeals a try today and let me know what you think.
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