110 Calorie Crustless Veggie Quiche Recipes

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110 CALORIE CRUSTLESS VEGGIE QUICHE



110 Calorie Crustless Veggie Quiche image

First, let me say that I did not make this recipe like it is listed below. I wanted to use garden produce in a breakfast casserole, but I did add sausage and cheese. I also used fresh basil and tomatoes and used whole eggs instead of whites, and I used 1/4 of the salt the recipe called for (the basil gave it all the flavor it really needed).

Provided by AmyZoe

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups yellow squash
1 1/2 cups sliced zucchini
1 large orange bell pepper, chopped
2 cloves roasted garlic, chopped
1 tablespoon ground thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2/3 cup shredded cheese
2 tablespoons grated parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, and thyme.
  • Add a pinch of salt and pepper. Cook for 6 or 7 minutes or until vegetables are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
  • Preheat oven to 350. Spray a 9 inch square pie pan with nonstick spray and set aside.
  • In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange vegetables into the prepared pan. Top with shredded cheese and pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.

Nutrition Facts : Calories 135.3, Fat 7.4, SaturatedFat 3.8, Cholesterol 106.8, Sodium 522, Carbohydrate 7.3, Fiber 1.5, Sugar 3, Protein 10.2

110 CALORIE CRUSTLESS VEGGIE QUICHE



110 Calorie Crustless Veggie Quiche image

A lightened-up, healthy crustless quiche with heavy flavor and little calories. Get creative and use your favorite vegetables and spices!

Provided by Sally

Categories     Breakfast

Time 1h25m

Number Of Ingredients 12

1 and 1/2 cups sliced yellow squash (2 small or 1 very large)
1 and 1/2 cups sliced zucchini (2 small or 1 very large)
1 large orange bell pepper, chopped (or any color)
2 cloves garlic, minced
2 teaspoons dried thyme (or fresh chopped)
3 large eggs
3 large egg whites
3/4 cup milk*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded cheese*
2 Tablespoons grated parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, garlic, and thyme. A little pinch of salt and pepper, too. (The rest of the salt and pepper called for in the recipe goes into the egg mixture, so just use a pinch here). Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.
  • Preheat oven to 350°F (177°C). Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.
  • In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange veggies into the prepared pan. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. (Note that it can be a little watery on the bottom, even after cooking and cooling, since there are so many vegetables with no crust.)
  • This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.

CRUSTLESS VEGETABLE QUICHE



Crustless Vegetable Quiche image

I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.

Provided by Stuuuaaart

Categories     Breakfast

Time 25m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 7

1/2 red pepper, finely chopped
6 broccoli florets, chopped
1 small zucchini, chopped
5 ounces American cheese or 5 ounces provolone cheese
6 eggs
1 teaspoon oil
salt and pepper

Steps:

  • Sautee veggies in oil until tender.
  • Remove veggies and allow to cool.
  • Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
  • Spray glass pie plate with cooking spray.
  • Pour half of the egg mixture in pie plate.
  • Add the cheese slices.
  • Top with remaining egg mixture.
  • Bake at 350 degrees for 15-17 minutes.

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