Crustless Quiche

Written by Cooking Naturally Editors on June 27th, 2011


One of our family’s favorite meals is quiche.  I love that you can eat it for breakfast, brunch, lunch, dinner, and any other meal(s) in between…  I rarely make crusts, but you can absolutely use this crustless quiche recipe as a filler for a crusted quiche. These also freeze great and can be used for breakfast burritos. Low in fat but full of flavor and nutrients, this quiche is very versatile and very yummy!


  • 4 eggs
  • 1/2 c. cottage cheese (for more protein/fat, try Greek yogurt)
  • 1/2 c. shredded cheese (Romano/Parmesan is amazing, but cheddar is good too)
  • 3.5 oz. sweet potato puree
  • 1/2 zucchini, finely chopped
  • 2 green onions, chopped
  • 1/2 c. prepared hash-browns (reconstituted dehydrated ones)
  • 1/2 c. ham, chopped
  • 1/2 c. chopped mushrooms
  • 1 roma tomato, chopped
  • salt & pepper, to taste
  • garlic & herb blend, to taste
  • dash of nutmeg
  • dash of cayenne pepper


  1. Preheat oven to 350.  Beat eggs in large bowl. Mix in cottage cheese, shredded cheese and sweet potato puree; add spices.  Add the remaining ingredients and mix together.
  2. Pour into prepared muffin pan and bake for 20-30 minutes, or until set. You could also pour into a prepared square baking dish and bake for 30-45 minutes, or until set. Serve warm.

The first three ingredients are my base in any quiche I make. Vary the additional ingredients (fillers) according to your taste.

Photo Credit: Author


Recipe originally posted here at I {Heart} Nap Time.

We’re always on the lookout for some nutritious and delicious recipes!  If you’d like your favorite healthy recipe featured, email beth {at} naturalparentsnetwork {dot} com.  Please submit a quality picture with your recipe and refer to contributor guidelines for general directions.

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