Tuesday, 19 April 2011

Crustless Veggie Quiche

With this recipe feel free to add or remove extra veggies that you may enjoy more.  

Crustless Veggie Quiche
1 C sliced fresh mushrooms
1.5 C chopped broccoli
1/2 red onion
1 or 2 diced garlic
1 C milk
3 eggs
1 Cup shredded cheese
2 pieces of bread, toasted and cut into small chunks
seasonings you like :)
1/4 cup red pepper

Fry the first 4 ingredients until broccoli is soft.
Put cut up toasted bread in a greased baking dish (9x9)
Add the veggie mixture to the baking dish.
In a bowl mix the eggs, milk, cheese and seasonings until blended.
Pour over the veggie mixture.
Top with red pepper.
Bake at 400 for 30 mins or until center is firm.

Nutritional info:
Cals: 189
Protein: 11.8g
Fat: 12.1g
Carbs: 8.9g
Fiber: 1g


  1. Hi there - following you from the FMIC link exchange. I have also been a vegetarian for a long time - about 15 years or so. This looks really delicious - thanks. Michelle @ Yours Faithfully

  2. that quiche looks awesome, how did it taste?? if i make quiche for the next fundraiser i may make a few different combinations, some with chicken, some ham, some just veggie... :P

  3. It was good but I wished I had out a few dashes of hot sauce in it before baking. I loved the mushrooms.... Best part!

  4. I make these in my silicone muffin pans, and then refrigerate or freeze them! Makes for a very quick, healthy and protein filled breaky!