Crustless Quiche
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
Directions:
- 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.
- 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
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Recipe originally posted here at I {Heart} Nap Time.
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