Ina Garten’s Crustless Quiche
A warm and comforting crustless quiche filled with eggs, cheese, and colorful vegetables, perfect for brunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Brunch
- 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 (spinach, tomatoes, bell peppers)
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (oregano or basil)
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the finely chopped onion in a medium skillet until translucent.
- Whisk together the eggs and milk in a large bowl.
- Spice it up with salt, pepper, and dried herbs.
- Mix in the shredded cheese and chopped vegetables.
- Pour the mixture into a greased 9-inch pie dish.
- Bake for 35-40 minutes, until golden and set.
- Cool for 10 minutes before slicing.
- Serve warm and enjoy!
Notes
This quiche can be made ahead of time and tastes even better the next day. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 400mg
Find it online: https://recypez.com/ina-garten-crustless-quiche/