Low-Carb Crustless Quiche Recipe
Description: Inspired by a delightful crustless quiche made with real eggs and a medley of vegetables, this version substitutes Egg Beaters for a lighter option, incorporating a vibrant selection of fresh veggies that add flavor and nutrition. Perfect for breakfast or brunch, this dish became an instant favorite for both me and my husband, making our morning meal special.
Recipe Category: Savory Pies
Keywords: Breakfast, Lunch/Snacks, Brunch, < 30 Mins, Oven
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/2 cups | mushrooms (chopped and sliced) |
| 3/4 cup | low-fat cheddar cheese (grated) |
| 2 1/2 cups | fresh spinach (chopped) |
| 2 | green onions (sliced) |
| 1 1/2 cups | Egg Beaters egg substitute |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 32.8 |
| Total Fat | 1.1 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 3 mg |
| Sodium | 98 mg |
| Total Carbohydrates | 1.7 g |
| Dietary Fiber | 0.6 g |
| Sugars | 0.5 g |
| Protein | 4.4 g |
Instructions
- Begin by chopping and slicing the mushrooms and green onions, ensuring the spinach is also chopped to your preference.
- In a large mixing bowl, combine the chopped vegetables and grated low-fat cheddar cheese, stirring until well mixed.
- Lightly spray an 8-inch round cake pan with cooking spray to prevent sticking.
- Pour the vegetable and cheese mixture into the prepared cake pan, spreading it evenly.
- Preheat your oven to 350ºF (175ºC) and place the cake pan inside once the oven reaches the desired temperature.
- Bake for 20-25 minutes, keeping an eye on the quiche until it sets. A toothpick inserted in the center should come out clean when it’s fully cooked.
- Once baked to perfection, allow it to cool slightly before slicing. Serve warm and enjoy the delightful flavors of this low-carb crustless quiche!
