Ina Garten’s Crustless Quiche
A delightful crustless quiche filled with fluffy eggs, creamy cheese, and vibrant vegetables, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup milk (or a dairy-free substitute)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup chopped vegetables (e.g., spinach, tomatoes, bell peppers)
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (like oregano or basil)
Instructions
- Gather your ingredients.
- Preheat your oven to 350°F (175°C).
- Sauté the onion in a skillet over medium heat until translucent, about 3-4 minutes.
- Whisk the eggs in a large mixing bowl and incorporate the milk.
- Season the egg mixture with salt, black pepper, and dried herbs.
- Incorporate the sautéed onions and chopped vegetables into the egg mixture.
- Add the shredded cheese and fold it in.
- Pour the mixture into a greased pie dish or oven-safe skillet.
- Bake for about 35-40 minutes until golden.
- Cool for about 10 minutes before slicing.
- Garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 360mg
Find it online: https://pennykitchenz.com/ina-garten-crustless-quiche/