Quick Creations – Crustless Vegetarian Quiche

There always comes a point during the week or the month when you realize you don’t have any food left in the house: I had one of those moments on Monday. Normally I would just pick something up on my way home from work, but since I am watching my calorie intake, that wasn’t the best option. I looked around at what I had in the fridge and noticed I had some mushrooms, broccoli, and eggs. Those items said quiche to me, so I threw together this recipe. This recipe is great for several reasons 1) It is quick (about 40 min total from prep to bake) 2) It is relatively healthy and 3) You can use substitutes to make it a vegan dish (see notes at bottom).

Without further ado, here’s the recipe:


5 Eggs, beaten

3/4 cup Shredded Cheddar Cheese

1/2 cup Feta Cheese

1/2 cup Chopped Mushrooms (any variety will work)

1/2 cup Chopped Broccoli

1/4 cup Skim Milk

1 tsp. Salt

1 tsp. Pepper


1) Preheat oven to 350 degrees.

2) Beat eggs together with milk.

3) Chop veggies and add to the egg and milk mixture.

4) Add the remaining ingredients and mix until well-blended.

5) Pour mixture into a greased 8″ or 9″ cake pan.

6) Bake for 25-30 minutes or until the edges are golden brown.

Makes 6 servings at only 109 calories per serving.

*Can add any additional veggies desired. If volume exceeds a cup you may need to add an extra egg or a little extra milk to ensure a good egg to veggie ratio.

**To make this quiche vegan you can use 1 1/2 cups egg substitute,  1/2 cup shredded rice cheese, and  1/4 cup soy milk.


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