Crustless Garden Quiche Recipe

Name: Crustless Garden Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 teaspoon canola or corn oil; 8 ounces button mushrooms, sliced; 1 medium red bell pepper, thinly sliced; 1 1/2 cups egg substitute; 1/4 cup shredded low-fat sharp Cheddar cheese, 1/4 cup shredded low-fat sharp Cheddar cheese, and 1/2 cup shredded low-fat sharp Cheddar cheese, divided use; 1/4 cup fat-free evaporated milk; 1 tablespoon Dijon mustard (lowest sodium available); 1/2 teaspoon Worcestershire sauce (lowest sodium available); 1/4 teaspoon cayenne; 10 ounces frozen broccoli and cauliflower, thawed and patted dry, large pieces halved; 1/4 cup snipped fresh parsley

Servings: persons

Cooking spray
1 teaspoon canola or corn oil
8 ounces button mushrooms, sliced
1 medium red bell pepper, thinly sliced
1 1/2 cups egg substitute
1/4 cup shredded low-fat sharp Cheddar cheese, 1/4 cup shredded low-fat sharp Cheddar cheese, and 1/2 cup shredded low-fat sharp Cheddar cheese, divided use
1/4 cup fat-free evaporated milk
1 tablespoon Dijon mustard (lowest sodium available)
1/2 teaspoon Worcestershire sauce (lowest sodium available)
1/4 teaspoon cayenne
10 ounces frozen broccoli and cauliflower, thawed and patted dry, large pieces halved
1/4 cup snipped fresh parsley

1
Preheat the oven to 350F.
2
Lightly spray a 9-inch glass deep pie pan with cooking spray.
3
Set aside.
4
In a large nonstick skillet, heat the oil over medium-high heat.
5
Cook the mushrooms for 6 minutes, or until they begin to brown slightly, stirring frequently.
6
Stir in the bell pepper.
7
Cook for 2 minutes, stirring frequently.
8
Meanwhile, in a medium bowl, whisk together the egg substitute, 1/4 cup Cheddar, the milk, mustard, Worcestershire sauce, and cayenne.
9
Set aside.
10
Spread the mushroom mixture in the pie pan.
11
Top with the broccoli and cauliflower, parsley, and 1/4 cup Cheddar.
12
Pour the egg substitute mixture over all.
13
Bake for 30 minutes (the quiche wont be quite set).
14
Sprinkle with the remaining 1/2 cup Cheddar.
15
Bake for 5 minutes.
16
Let stand for 5 minutes.
17
Cut into 6 wedges.
18
(Per serving)
19
Calories: 109
20
Total fat: 2.5g
21
Saturated: 1.0g
22
Trans: 0.0g
23
Polyunsaturated: 0.5g
24
Monounsaturated: 1.0g
25
Cholesterol: 4mg
26
Sodium: 320mg
27
Carbohydrates: 8g
28
Fiber: 2g
29
Sugars: 5g
30
Protein: 14g
31
Calcium: 156mg
32
Potassium: 411mg
33
1 vegetable
34
2 lean meat

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray, 1 teaspoon canola or corn oil, 8 ounces button mushrooms, sliced, 1 medium red bell pepper, thinly sliced, and more.

Yes, Crustless Garden Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crustless Garden Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions