This crustless quiche recipe is perfect for a higher-protein breakfast without too many added carbs!
I’ve always been a little leery of a crustless quiche recipe. I mean, lets face it, half the flavor is the in 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. 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 so the heat wouldn’t start cooking the eggs too soon.
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CAN CRUSTLESS QUICHE BE MADE AHEAD?
Absolutely! You can make them, store them in the fridge, and reheat them the next day. That being said, I wouldn’t store them for longer than about 2-3 days max.
HOW LONG DOES CRUSTLESS QUICHE LAST?
The general consensus seems to be about 3-4 days. But I never go over 3 days because they just don’t taste the same at that point. At least not to me.
HOW DO YOU REHEAT CRUSTLESS QUICHE?
If you make these in the ramekins as instructed, just leave them in the dishes. Then simply place back onto a cookie sheet and warm them at 350 F. for about 15-20 minutes. You will also want to place some foil over the top to keep them from burning.
If you made these in muffin tins, return them to the tin and reheat in that.
Microwave reheating is not recommended, but possible. Try about 20 seconds and go from there.
MORE HEALTHY QUICHE RECIPES:
Southwestern Crustless Quiche
- 2 (8 oz.) ramekins
- 1 cookie sheet
- 2 tsp. olive oil (divided)
- 1/2 cup thinly sliced white onion
- 1/2 cup thinly sliced red bell pepper
- 4 large eggs (lightly beaten)
- 1 tsp. minced garlic
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp 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.
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