Crustless Veggie Quiche

Healthy, grain-free crustless veggie quiche muffins step-by-step recipe with photos.

About this recipe

A simple healthy dish loaded with vegetables that are perfect for breakfast, snack, and lunch boxes – definitely a keeper. It is one of the easiest ways to simplify the morning breakfast rush. Crustless veggie quiche muffins are grain-free and can be made with vegetables of your choice. I have used broccoli and carrots, but grated zucchini, cauliflower, peas, or chopped spinach works great with it too. Add as much or as little cheese you like and the type of cheese you like too. So many opportunities to make this delicious yet simple dish. These decadent cheesy quiches can be made with a plethora of flavor combinations and variations personalizing each one to your taste.

And since they are in the form of muffins, the kids are going to love them. They freeze very well too. Just make sure to thaw them in the fridge overnight and heat in a microwave before serving. If you want to give muffins a skip, you can bake the entire mixture in a pie pan and slice and serve. This dish is so versatile it can be made as per your and your family’s taste.

Click here to see more grain-free recipes.

Step by step instructions

1. Grate broccoli and carrots

2. In a large bowl, whisk together the eggs, milk, salt, and pepper

3. Stir in the broccoli, carrot, and cheese

4. Combine the mixture together

5. Pour into lined cupcake tray

6. Bake in preheated oven until done

Recipe card

Crustless Veggie Quiche

Shilpa

Crustless veggie quiche muffins are grain-free and can be made with vegetables of your choice.

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast, Snack

Cuisine All

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients

  

1x2x3x

• 1 cup broccoli grated
• 1 cup carrot grated
• 6 eggs
• ½ cup almond milk can be replaced with milk
• 1 cup cheese shredded, I used a mix of mozzarella and cheddar
• Salt to taste
• 1 tsp pepper

Instructions

 

• Preheat the oven to 180℃
• Line cupcake tins with cupcake paper
• In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the broccoli and carrot
• Add the cheese and combine
• Pour the mixture into the prepared tin up to ¾ the space, leaving ¼ space at the top
• Bake in preheated oven for 25 to 30 minutes
• Serve warm

Nutrition Facts

Crustless Veggie Quiche

Amount Per Serving

Calories 78 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 92mg31%

Sodium 113mg5%

Potassium 98mg3%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 2042IU41%

Vitamin C 7mg8%

Calcium 100mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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