Crustless Quiche

I am SO not a morning eater. Or a midday eater for that matter. I get busy doing my life and skip eating more times than not. I am trying to get a handle on upping my intake and specifically my protein since I work out and walk so much. I prefer to eat my meals so smoothies are a no go for me.

I have made these many times and always tweak them a little each time depending on my mood. Sometimes I add ham or bacon and sometimes I go with all veggie.

These are so easy and keep nice in the fridge for the week. Whip them up on a Sunday and you’re good for the week!

  • 12 large eggs
  • ½ cup milk
  • 2 TBSP fresh parsley, chopped
  • 2 TBSP fresh basil, chopped (or other herb)
  • ¼ tsp. salt
  • ¼ tsp. pepper


  • 1 cup broccoli, cut into teeny tiny florets
  • 1 cup fresh spinach, roughly chopped
  • 1 red bell pepper, chopped small
  • ¼-1/2 cup onion, diced fine
  • 1 jalapeno pepper, seeds and veins removed, diced fine (optional)

Add-ins (optional):

  • 1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
  • 1 lb. bacon, sausage, or other meat, fully cooked
  1. If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
  2. Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non stick muffin pan or silicone mold even easier removal.)
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  4. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
  5. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
  6. Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
  7. Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.


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