Healthy Crustless Quiche (Printer-friendly)

Light vegetable-packed quiche with eggs, spinach, tomatoes, and cheese. Ready in 50 minutes.

# What You'll Need:

01 - 1 cup baby spinach, chopped

02 - 1/2 cup cherry tomatoes, halved

03 - 1/2 cup red bell pepper, diced

04 - 1/4 cup red onion, finely chopped

05 - 5 large eggs

06 - 1 cup low-fat milk or unsweetened non-dairy milk

07 - 1/2 cup shredded reduced-fat cheddar cheese

08 - 1/4 cup crumbled feta cheese

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 1/4 teaspoon dried thyme

12 - 1/4 teaspoon garlic powder

13 - Cooking spray or 1 teaspoon olive oil

01 - Preheat your oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray or olive oil.

02 - Evenly spread the spinach, cherry tomatoes, bell pepper, and red onion in the bottom of the prepared pie dish.

03 - In a medium bowl, whisk together the eggs, milk, salt, pepper, dried thyme, and garlic powder until well combined.

04 - Pour the egg mixture evenly over the vegetables.

05 - Sprinkle the cheddar and feta cheese over the top.

06 - Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.

07 - Remove from oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.

01 -

You get all the creamy comfort of quiche without the heavy pastry feeling in your stomach afterward
It's endlessly adaptable based on whatever vegetables are languishing in your crisper drawer
The leftovers make for the most satisfying breakfast you've ever had on a busy Tuesday morning

02 -

The quiche will continue to cook slightly as it rests, so remove it from the oven when the center still has just a tiny bit of wobble
Letting it cool for those 5 minutes is absolutely crucial or you'll end up with a runny mess when you slice it

03 -

Squeeze excess moisture from fresh spinach after chopping to prevent a watery quiche
Let your vegetables cool slightly if you've sautéed them first so they don't scramble the eggs when you mix them