Veggie & Egg Crustless Quiche

Low-carb muffin pan Veggie & Egg Crustless Quiche is a healthy, freezer-friendly breakfast.


Prep Time: 15 Mins

Cook Time: 35 Mins

Makes: 6 Servings


8 eggs
3/4 cup milk
1/4 tsp each salt and pepper
1 1/2 cups shredded aged Cheddar cheese
1 cup chopped broccoli florets
1/2 cup finely chopped red onion
1/2 cup chopped red pepper


1. PREHEAT oven to 350°F.
2. WHISK together eggs, milk, salt and pepper. Stir in cheese, broccoli, onion and red pepper.
3. SPOON mixture evenly into greased 6-cup jumbo muffin pan.
4. BAKE for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.
5. RUN knife around edges of muffin cups; carefully remove quiches.

Pro Tips

Mix-in variations: Triple Pepper (roasted red pepper, green pepper and jalapeño pepper); mushroom and Gruyère cheese; or add 1 cup crumbled cooked bacon or breakfast sausage for a meat lovers’ version.

Nutrition Info

Per 1 quiche
Calories 250
Fat 18g
Saturated Fat 9g
Cholesterol 285mg
Sodium 400mg
Carbohydrate 5g
Fiber 1g
Sugars 3g
Protein 18g

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