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Healthy Crustless Quiche Base Recipe

May 26, 2011

Every once in a while I really have a craving for eggs… and then quiche. Funny because I absolutely never ever make quiche. Obviously I would love to but my husband would never eat it and I don’t want to eat a whole quiche by myself. So when I found this recipe I was really excited because it seemed so healthy and easy- and it totally was! My favorite part is that it is completely adaptable. Put whatever kind of veggies you want in it! Or none at all even. Or maybe just a load of crisped bacon. Whatever floats your boat really. As the title suggests, I am giving this recipe to you as a “base”, a kind of “formula”, if you will. I put sauteed red peppers and spinach in it because I think that that combination is just magical. Mushrooms would make a great addition too. Do whatever feels right to you. You can even add herbs and spices. I highly recommended spicing it up with some hot sauce, red pepper flakes, or cayenne pepper. I added 1/2 tsp Italian seasoning myself. You can even change up the cheeses. Go with cheddar if you want simple. Or maybe go for some gruyere if you’re feeling fancy. 

I love how healthy this quiche recipe is. It’s loaded with protein and very little fat other than what comes from the cheese. Do NOT use non fat cottage cheese- gross… come on! Use 1%, no less than that. It ends up nice and creamy, trust me. If you like egg dishes and want to be healthy, go with this recipe. 

And I can’t even begin to stress how easy it is to throw together. All you need is a Food Processor! It’s that simple. Well, aside from sautéing the veggies, that does take a few minutes. Let me walk you through the “how-to“:

 

Begin by sauteeing whatever mix of veggies you want.

Just don’t use any more than 2 cups.

1 to 2 cups is really ideal.

Set is aside to cool so you don’t make scrambled eggs.

(I just used frozen, defrosted spinach that I wrung dry)

Healthy Crustless Quiche

In the bowl of a food processor, toss in the greek yogurt, eggs, cottage cheese, flour, salt, and pepper.

Now just process until nice and smooth and creamy!!

Healthy Crustless Quiche

Add it to the bowl of sauteed veggies, throw in 1 cup shredded cheese and mix with a spatula until everything is well distributed.

Healthy Crustless Quiche

Grease a deep dish pie plate or an 8″x8″ square pan and pour in the quiche batter.

Healthy Crustless Quiche

Sprinkle on the remaining 1 cup of cheese and bake for 45 minutes : )

Healthy Crustless Quiche

And when it’s finished you’ll have a smooth and creamy, healthy quiche!

Pretty simple, right?

Healthy Crustless Quiche

4.8 from 11 reviews

Healthy Crustless Quiche Base Recipe
Author: 
 
Ingredients
  • Cooking spray
  • 1 cup – 2 cups filling of choice (sauteed veggies/meat)
  • 4 eggs
  • 1 cup greek yogurt (or sour cream)
  • 1 cup 1% cottage cheese
  • ¼ cup unbleached all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Additional spices/herbs or choice, optional
  • 2 cups grated cheese of choice
Instructions
  1. Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
  2. Allow fillings to cool once cooked.
  3. Combine the eggs, greek yogurt, cottage cheese, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into a bowl with the filling ingredients. Add ½ the cheese and mix. Pour the mixture into the baking dish and smooth out the top. Top with remaining cheese.
  4. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.


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{ 28 comments… read them below or add one }

seema May 13, 2012 at 12:07 am

Would you be able to substitute the eggs for egg beaterss or egg whites?

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lmachell May 13, 2012 at 2:09 pm

Oh, I am sure that would work fine too.

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Rodrigo November 20, 2012 at 5:20 am

Oh Kate the new look blog is gorgeous!! I love it, it is tatolly you! i follow you but i still had to push those gorgeous buttons! {sorry i only just realized now} I love the menu plan and have to try and do it, i am just so disorganized! also i must admit i’m a tiny bit jealous that you don’t have to cook for two nights in a week! xx

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Nora Frances June 15, 2012 at 6:53 pm

Could you freeze this recipe? If so, would you thaw and serve room temp or reheat?

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lmachell June 15, 2012 at 8:08 pm

You know, I’ve never frozen a quiche before so I can’t say. But if you try it I would definitely thaw the night before in the refrigerator then reheat.

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Kerri November 6, 2012 at 5:27 pm

This sounds amazing! Going to try it today. Nora, I have frozen a quiche before and it works wonders! I prefer to par-bake the crust, fill a foil pan with cooled filling, wrap tightly and carefully freeze, then place directly into an oven at 400 until set! Easy-peasy.

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Kerri November 6, 2012 at 5:29 pm

However, today I am pre-baking these in muffin pans to freeze for quick breakfasts to-go.

Thanks again for sharing, though this was quite some time ago! :-)

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lmachell November 6, 2012 at 8:11 pm

No problem Kerri! I hope that you like them.

Karina July 27, 2012 at 4:17 pm

I just wanted to add that you can freeze quiche — I freeze them all the time pre-cooked (easy meal for dad to heat for the kids on nights I work! hahaha); then to warm them back up I just pop them in the oven @ 350ºF for ~45min. When reheating, I recommend not covering it so steam can evaporate.

Love that this recipe uses greek yogurt! Will be trying it tonight! Thanks :)

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Betsy July 28, 2012 at 5:55 pm

So excited to try this!!!! Yay!

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Louise August 5, 2012 at 11:54 pm

Thanks. It was just what I was looking for! It’s in the oven now.

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Trish August 20, 2012 at 5:46 am

This is a great recipe, very delicious and relatively healthy. I added finely chopped onion and crushed garlic for extra flavour.

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jackie November 10, 2012 at 2:10 am

have you eaten this hot?

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lmachell November 10, 2012 at 9:39 am

Not directly from the oven hot, usually I let it rest for 20 minutes or so.

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Molly January 23, 2013 at 7:01 pm

Hi Laura!
Thanks for this great formula!
One question, is there nutrition information for this anywhere? I know it’s full of protein, but based on this basic formula, and the great substitutions you make here with the greek yogurt and 1% cottage cheese, do you know how much fat or carbs? (I’m actually less worried about calories than the ratio of protein to carbs and fat.) Thank you!

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lmachell January 24, 2013 at 6:07 pm

I have no idea off-hand. I am sure you could type in the amounts on an online website somewhere. Sorry.

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Clara Moon January 29, 2013 at 10:49 pm

OMG. Just made this with bacon, garlic, onion, and mushrooms.
It was hands down, the BEST thing I have ever tasted in my life.
This recipe was perfect!! And it tastes even better knowing that I used nonfat greek yogurt and cottage cheese instead of heavy cream!!

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Ellie February 18, 2013 at 1:32 am

I made this tonight with broccoli and stir-fried mushrooms and onion. I used only 1/2 the amount of flour and used whole wheat instead of white. Also blended 1 TB dijon mustard into the egg mixture. It turned out great!

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Bobbi February 27, 2013 at 3:48 pm

I used your recipe this morning and it was fabulous! I cut the recipe in half, used turkey bacon, baby spinach, reduced fat mexican cheese (used half the recommended cheese) and then made mini quiches, that took about 25 minutes to cook. So delicious! I love that I can use this base recipe and then make it my own! I calculated the calories and it was under 150 calories and 7 grams of fat. And btw, they are great hot too… they looked so yummy that I couldn’t wait to try them :)

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lilian March 25, 2013 at 4:09 pm

I loved this quiche! I’m on Weight Watchers, and I used canadian bacon, spinach sauteed with garlic and fresh tomatoes as the add-ons and thought it was amazing. I also found a swiss/gruyere shredded mix at trader joes and thought it was delicious. Fair warning to all, the quiche will rise and i found myself desperately stuffing foil under my quiche so the escaping mixture wouldn’t set off my fire alarm! I think this caused it to take an extra 35 minutes to bake… But really, this is a great, very healthy recipe. For you Weight Watchers out there, I used the recipe builder, split this into 8 servings, and it was 4 points per slice, a solid breakfast!

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artlover6 April 13, 2013 at 2:04 am

I’m wondering if it would be possible to make the quiche in a muffin pan, distributing the mixture in to paper muffin cups? How much do you think it would rise, perhaps fill each cup only halfway? It looks so delicious, and I’ve been searching for a delicious way to avoid using a crust!

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Christine May 23, 2013 at 7:23 pm

I just made this & it was so delicious! Thank you so much for sharing your recipe!!

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lmachell May 24, 2013 at 9:42 pm

Yay! I am glad you liked it : )

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Christine May 23, 2013 at 7:23 pm

Whoops, forgot to rate it! :D

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newsnet5 bipolar July 28, 2013 at 8:22 am

Wonderful blog! I found it while surfing around on
Yahoo News. Do you have any tips on how to get listed in Yahoo News?
I’ve been trying for a while but I never seem to get there! Cheers

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Susan November 18, 2013 at 3:00 am

Thank you for this recipe. I just tried it and it’s delicious! I used almond meal. I made it for 8 servings, and it only has 135 calories and 5.2 g of carbs.

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Susan November 18, 2013 at 3:04 am

Sorry, forgot to rate it. I used myfitnesspal website to convert nutritional facts.

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Celestina March 11, 2014 at 5:34 am

This is sincerely my go-to quiche recipe – easy, delicious, and healthy! I love how the batter doesn’t stick to the pan and kind of bakes like a cake – with a creamy, mushy, savoury centre (heavenly). My mom took a bit of convincing (it’s hard to make her give up her crusts), but she came through ;)
This recipe is also quite easy to change around according to what I have in the fridge. Sometimes I’ll be out of cottage cheese, and I can just add some more yogurt and a bit of almond milk and it still turns out the same. Great recipe :)

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