Crustless Vegetable Quiche

Crustless Vegetable Quiche

This is definitely a family favorite in our household. Easters and Christmas mornings homemade quiche has been a staple in our house for as long as I can remember. For our big family no less than 4 quiche pies were necessary at any gathering! This version is a bit different than the classic we have eaten in the past, just as delicious but with a healthier twist.

We forgo the crust to make it gluten-free and grain-free. We also add whole bunch of veggies to this one, complements in part to our SpiraLife vegetable slicer. You can use the handheld or tabletop version, whichever suits you. We add zucchini, yellow squash and spinach. Yum!

We also switched out half of the half & half for regular milk. You can use whole or 2%. This makes for a lighter meal with less fat as well. You can also swap the bacon for turkey bacon and it will still be nearly as wonderful. I’m still partial to good ol’ bacon and I don’t feel guilty because of all the good-for-me goodies I’ve packed in with the adaption up to this point! Your call!

This is an amazing quick breakfast that you can make on a weekend and eat all week long. Consider making a double batch as this stuff goes! It’s amazing for breakfast, lunch or dinner – sometimes all three in a day! Serve it alongside a light salad with a bit of our glorious Champagne Vinaigrette. Amazing!

For another great weekend to weekday breakfast idea, try out our fantastic SpiraLife Garden Harvest Banana Bread, chock full of zucchini, carrots, banana and walnuts. Yum-o!

Check out the rest of our delicious and healthy recipes and don’t miss our monthly giveaway! Cheers!

Crustless Vegetable Quiche
 
This delicious and healthy meal is one the whole family will love. Make a double batch for quick breakfast meals all throughout the week!
Author:
Ingredients
  • 8 slices bacon (or turkey bacon)
  • ½ white or brown onion, diced
  • 1 cup fresh spinach, chopped
  • ½ zucchini
  • ½ yellow squash
  • ¾ cup milk
  • ¾ cup half & half
  • 4 eggs, beaten
  • 2 cups Havarti cheese, shredded (or
  • cheese of choice)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Preheat oven to 375 F degrees.
  2. Use your SpiraLife to spiral your zucchini and yellow squash into noodles. Run your knife through the noodles to cut into bite-sized pieces. Dice any remaining vegetables that your spiral slicer did not process.
  3. Crisp the bacon. Remove to a towel-line tray. Once cooled, chop or crumble into pieces. Set aside.
  4. Sauté onions in remaining bacon fat until softened. Add spinach, sautéing until wilted.
  5. Add zucchini and yellow squash. Sauté about one minute, tossing and sweating the vegetables until shiny. Do not overcook as they will cook in the oven as well.
  6. Combine your eggs milk, half & half, salt and pepper.
  7. In a 9-inch pan or pie plate, spread your crumbled bacon, vegetable mixture and shredded cheese. There is no need to butter the pan as there is enough fat content to avoid sticking.
  8. Pour your egg mixture over this.
  9. Place your pan in the oven. Bake 50-60 minutes. Check for doneness. Quiche should be solid and not jiggle when you move the pan. Serves 6.
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