Healthy Crustless Quiche (Print version)

Light, protein-packed quiche with fresh vegetables, perfect for any meal.

# What you'll need:

01 - 1 cup baby spinach, chopped

02 - 1/2 cup cherry tomatoes, halved

03 - 1/2 cup red bell pepper, diced

04 - 1/4 cup red onion, finely chopped

05 - 5 large eggs

06 - 1 cup low-fat milk

07 - 1/2 cup shredded reduced-fat cheddar cheese

08 - 1/4 cup crumbled feta cheese

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 1/4 teaspoon dried thyme

12 - 1/4 teaspoon garlic powder

13 - Cooking spray or 1 teaspoon olive oil

01 - Preheat oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray or olive oil.

02 - Evenly distribute spinach, cherry tomatoes, bell pepper, and red onion in the bottom of the prepared pie dish.

03 - Whisk together eggs, milk, salt, pepper, dried thyme, and garlic powder in a medium bowl until fully combined.

04 - Pour the egg mixture evenly over the arranged vegetables.

05 - Sprinkle cheddar and feta cheese uniformly over the top.

06 - Bake for 35 to 40 minutes until set in the center and lightly golden on top.

07 - Let cool for 5 minutes before slicing. Serve warm or at room temperature.

01 -

You get all the creamy, savory satisfaction of quiche without the heavy pastry weighing you down
Its endlessly adaptable—use whatever vegetables are wilting in your crisper drawer
The leftovers make the most satisfying grab-and-go breakfast youve ever experienced

02 -

The quiche continues cooking as it cools, so pulling it out when the center still has a tiny wobble is actually the right move
Using a glass pie dish lets you see exactly whats happening on the bottom—those golden edges are your signal

03 -

Let your eggs come to room temperature before whisking—they incorporate much more evenly into the milk
Grate your own cheese instead of buying pre-shredded. The anti-caking coating in bagged cheese can make your quiche grainy