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One of my favorite meals to make for breakfast, lunch or dinner is Crustless Veggie Quiche. This is by far one of the most versatile recipes I’ve ever made. When I’m eating extra healthy, I will make this with mostly egg whites and skim milk. If I’m in the mood to add meat to the recipe, I’ll dice up some pepperoni or bacon to add it. I also always cram lots of vegetables in it. I always use peppers and onions and have used other veggies like kale, cauliflower, spinach, broccoli, jalapenos and even zucchini.
When I was eating foods with gluten, I would always make this recipe with Heart Smart Bisquick. Last year when I was 100% gluten free, I would make this Crustless Veggie Quiche, with gluten free baking blends. I have had great success using Pamela’s Baking and Pancake Mix as well as Gluten Free Bisquick in this recipe. (Please note that the recipe below is interchangeable – all you need is 3/4 cups Bisquick or Pamela’s or a different baking mix.) The major difference I have noted for regular Bisquick versus a gluten free baking mix is that the Bisquick quiche rises a bit more and is a bit more fluffy while the gluten free variation is a bit more dense.
This Crustless Veggie Quiche is excellent fresh out of the oven. But it is also amazing reheated the next day. It is filling and well rounded meal as it has lots of protein from the eggs, milk and cheese. And, it has lots of fiber, vitamins and nutrients from the veggies!
In a mixing bowl, mix the wet ingredients (recipe is below)
Saute your vegetables (recipe is below)
In a casserole dish, layer your vegetables, cheese and then milk and egg mixture (recipe is below)
Finished Product: Crustless Veggie Quiche
Crustless Veggie Quiche
1/2 Large Onion Diced
1 Large Pepper Diced
1/2 Head of Broccoli (I steam the broccoli until it is almost fully cooked)
3/4 Cup Bisquick or Pamela’s Gluten Free Baking & Pancake Mix
1 1/2 Cup Milk (I’ve used skim and 1% milk with great results)
3 Eggs (I’ve also used 1 egg and 4 egg whites with great results)
1/2 cup Cheddar, Swiss or Mexican Blend cheese (I’ve used shredded and block cheese)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Crushed Red Pepper (if you like your food spicy)
**other optional ingredients, spinach, asparagus, pepperoni, bacon, tomatoes – the list goes on and on!
1) Preheat your oven to 400 degrees. Spray a baking dish with non-stick cooking spray
2) In a frying pan, saute all vegetables (and meat if you use it) in olive oil until veggies are soft.
3) In a mixing bowl, whisk baking blend, milk, eggs, salt, pepper and crushed red pepper
4) In your casserole dish, spoon sauteed vegetables and cover the bottom.
5) Layer shredded cheese on top of the veggies.
6) Pour whisked egg & milk mixture onto the top of the cheese.
7) Bake for 35-40 minutes until a nice comes out clean.
Serve and enjoy!
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