Breakfast Quiche

I’ve made a habit out of making crustless quiche. It takes out a major step, and that helps save me some time so all in all it’s a good thing. You can always add the crust of course, but without it, you can eat bagel and or lots of bread and not feel like you overloaded on carbs=)

I”m not even going to try to say this is a low calorie breakfast. It’s not unhealthy, but hearty. Let’s just say you won’t sneak into the pantry for a few snacks after you’ve had this. It’s great for brunch, and great to make when you have a group of people over for breakfast.

Here’s what you’ll need, and keep in mind you can add or take out any veggies you don’t like:


6 eggs

1/2 cup heavy cream

1 cup shredded cheese (I use a mixture of mozzarella and cheddar)

salt and black pepper to taste

1/2 onion, thinly sliced

1 cup broccoli, chopped

1 red bell pepper, finely chopped

1 green onions, finely chopped

olive oil for sautéing


Preheat your oven to 400 F.

In a mixing bowl whisk together the eggs, cream, cheeses and salt and black pepper. In a frying pan sautéed the onions in a little olive oil till they are translucent and slightly golden brown. Take them out onto a plate, add a little more olive oil and add the red bell peppers, and sautéed for a few minutes and remove to the plate. You can either sauté the broccoli or just blanch it in some hot water. Once these veggies are cooled add them to the egg mixture and whisk. Add the chopped green onion as well.

Pour into a greased baking dish or quiche tin. Spread out evenly, and top with a little more cheese if you want.

Bake at 400 for about 30 minutes or until the top is golden brown and the centre is set.

That’s all there is to it! Top it with sour cream and hot sauce as well!


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