Crustless Veggie Quiche

If I would have known how easy quiche was to make, I would have tried a long time ago! My mom and I got a quiche kick a few years ago and she makes them all the time. I wanted to try one without a crust since I’ve been watching my carbs. Here it is in all its glory:


Prep time: 20 minutes | Cook time: 45-50 minutes

What you’ll need:

  • 2 cups of frozen or fresh spinach
  • 6 eggs
  • 1/2 cup of Half & Half or Milk
  • 1 cup of chopped bell peppers (I like buying the bag of baby bell peppers!)
  • 1 cup of chopped mushrooms
  • 1/2 cup of chopped onions
  • Quiche or pie dish
  • Pink Salt
  • Black Pepper
  • Doc Meyers Hot Pepper Shake
  • 1 tbsp of butter
  • Garlic clove
  • Cheese of your choice! (I used grated Gouda and Sharp Cheddar.)

How to:

  • Heat olive oil in a sauce pan over medium heat.
  • Add in chopped onions and cook down to a golden brown. Add in salt and pepper.
  • Add in chopped peppers and mushrooms and cook down to a simmer with the onions. Add in salt and pepper as you wish.
  • Add in the garlic.
  • In a bowl, mix together eggs and cream or milk. Add in salt and pepper as you wish. Add in a pinch of Doc Meyers Hot Pepper Shake. It’s hot! Less is more!
  • Butter your baking dish.
  • Cover the dish with spinach.
  • Layer the onion, pepper, and mushroom mix over the spinach.
  • Grate some cheese on top of your veggies.
  • Pour the egg mixture on top.
  • MORE CHEESE!!! 🙂
  • Bake for 45-50 minutes at 350 degrees. Once you notice the edges getting a little crispy, it’s perfect!
  • Enjoy!




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