Crustless Quiche

June 27th, 2011 | 2 Comments
Written by Cooking Naturally Editors
Posted in Recipes

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!

Ingredients:

• 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:

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

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

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