Crustless Veggie Quiche

October 22, 2010



Perfect for family or friends and easy to make ahead of time! Also, this warms up great!

6 eggs
8 egg whites
1/2 cup skim milk
8 ounces 0% greek yogurt
1 cup sliced mushrooms
1 cup spinach
1 teaspoon fresh herbs (basil, thyme, parsley, or your favorite)
1 cup shredded 2 % cheese or Cabot light
  1. Spray your pie plate with cooking spray.
  2. Mix together eggs and milk, yogurt, mushrooms, spinach and herbs. (you could have cooked the veggies if you’d like)
  3. Sprinkle 1/2 c. cheese onto pie plate and mix in the rest.
  4. Pour mixture into into 9-inch pie plate.
  5. Cover with foil, refrigerate overnight.
  6. Bake in oven at 325 degrees for 30 to 40 minutes until hot and cheese is melted. Let stand 10 minutes before slicing.
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4 Responses to “Crustless Veggie Quiche”

  1. Mary (What's Cookin' with Mary) Says:

    YUM! This recipe looks and sounds delish!! I love anything with veggies and eggs.

  2. Kylie @ A Hungry Spoon Says:

    YAY!! This one is definitely getting bookmarked. I haven’t made quiche in ages, and I absolutely love that this recipe goes without the butter-heavy crust. I’m not a mushroom person, but I’m thinking maybe I could sub in chopped tomatoes? Thanks for sharing a great one!

  3. natalie (the sweets life) Says:

    This sounds great–esp since I have a TON of leftover egg whites that need to be used up!

  4. Jacquelyn Says:

    Easy and healthy- definitely two favorites in my house! Thanks for sharing your recipe- the farm families who own Cabot appreciate your recommendation!

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