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I love making this crustless quiche for breakfast. It’s great for on the go, because you can make a whole pan for the week (I double the recipe usually), and just pack it for a snack, part of a lunch, or breakfast. I like it cold, but then again, I eat everything cold. You can also make these into individual servings, by baking in muffin tins (they will cook faster).
I love that this breakfast is easy, but I also love it because it gets some veggies, protein and healthy fats in, to start your day off right. This combination will help you feel energized and satiated.
I’ve made this a few different ways, with different “crusts”. One version was with thin, raw sliced potatoes, lining the bottom and sides of the pan. Another variation was using leftover plain cooked rice, which I pressed into the bottom and sides to make a crust. Some easy flavor variations include adding pesto and/or salsa.
The filling possibilities as really endless! Pick a meat if you have/ want one (ham, leftover burger, cooked bacon, deli or fresh turkey, etc), pick a cheese and then pick whatever veggies you can find. Frozen veggies work great for this recipe, because they are precooked, chopped and always on hand. I usually thaw them a bit and chop them up smaller.
Using pasture raised eggs, or at least some local eggs from chickens who have eaten from the ground, can greatly increase the nutritive value of this dish. Pasture raised eggs have been shown to have upwards of 19 times more omega 3 content, compared to conventional store bought eggs! That’s from all the bugs the chickens eat, by the way. So the diet of the chicken, is what you’re really interested in. The more outside foraging the chicken does, the greater the nutritive value of both the chicken and its eggs.
BASIC SPINACH QUICHE RECIPE
Ingredients:
- 5 eggs
- 1 1/2 cups fresh spinach (or 1/2 cup frozen and thawed, with water squeezed out)
- 1/2 medium onion, diced
- 1 clove garlic, minced (or garlic powder)
- 1/2 cup unsweetened non dairy milk or regular full fat milk
- 1/2 tsp baking powder
- 1/4 cup shredded cheese (optional)
- salt and pepper
Instructions:
- Preheat oven to 350F
- Beat the eggs, salt, pepper, garlic, pesto or salsa (if using), and milk together, with a fork
- Stir in the cheese
- Spray a 9″ pie dish with oil, or grease with butter
- Cook your meat, if adding
- If using raw veggies, cook these as well. If using frozen, thaw them and chop them
- Spread all your various precooked meats and veggies in the bottom of the dish
- Dump your egg mixture on top
- Bake for about 30 mins, until golden brown
- Enjoy!
[…] YES, do it! Try to buy free range or pasture raised. Local, if possible. Check out this recipe, if you’re looking for an easy breakfast idea. Make it once and eat it for […]
[…] I am absolutely advocating eating more fat, but this recommendation comes in the context of also eating less refined carbohydrates. I would not recommend keeping your refined carb consumption as is, and just adding fats to your diet (this is assuming you’re eating a Standard American Diet that includes upward of 50-60% of calories from processed carbs and sugar). If you want to shift your macronutrient ratios in your daily diet, try cutting out some of the processed grain and sugar products, and adding in more starchy vegetables and fats. For example, if you eat cereal for breakfast, switch it out for a smoothie made with berries and coconut milk, or an egg based breakfast with some veggies (like this one). […]
Sounds so yummy, but no flour in this recipe, to make it crustless? And I think I’d add a bit of diced ham or bacon and a bit of cheese. Just wondering, thank you.
Hi Joanne! Oh yes, you should add all or some of those delicious things! This recipe is adaptable for adding whatever you like!
If you use muffin tins – how long do you cook it and how many “muffins” does it make?
HI Sue, I haven’t played around with this recipe to know. I’d search for an egg cup recipe to get the baking time.