Kitchen Adventures: Crustless Quiche

Yes, you read that right.

Pie crust is the latest casualty in my quest to get healthy and still enjoy delicious food.  Especially since I don’t have the patience to make my crust from scratch, it’s hardly ever worth the extra calories and I would rather have my pie/quiche/pudding naked than have half the slice I could if it included crust.  This week, I decided to reinvent my go-to food of quiche in this mindset, and the result was AMAZING.  The roomie and I will be enjoying it all week with more to freeze!  Here’s how this magical dish came together:

Crustless Cauliflower Quiche

Base – can be adapted for any crustless quiche!

  • 6 eggs
  • 6 egg whites (separated or from a carton)
  • 1/2 cup skim milk
  • 1 tsp nutmeg
  • salt and pepper, to taste
  • 8 oz Gruyère cheese, grated
  • 1 tbsp Parmesan cheese, grated
  • 1 cup part-skim mozzarella cheese, shredded

Filling

  • 1 head of cauliflower, cut and steamed (about 2-3 cups)
  • 2 large onions, diced
  • 1 1/2 – 2 cups sliced white mushrooms
  • 1 cup cubed butternut squash, cooked (I used frozen pieces, so easy!)
  • 2 cloves garlic
  • salt and pepper, to taste
  1. Get the cauliflower steaming and oven preheating to 375 degrees (F), then prep the rest of the vegetables.  Sauté the onion and mushrooms in a pan with olive oil – when cooked/brown, add the cauliflower, garlic, and butternut squash.  Stir in some salt and pepper as you go, to taste.
  2. In a bowl, beat eggs and egg whites.  Add milk, nutmeg, and then grated cheese, stirring well.
  3. Remove the vegetables from the heat and add them to the egg/milk mixture, stirring gently.  Pour into lightly greased pans (for me, this took one casserole dish and one medium-sized pie plate), top with extra cheese as desired, and cook for 35-40 minutes, until set.
  4. Remove from the oven and let cool slightly – then eat or freeze!

For me, this made 16 servings, each with a PointsPlus value of 4.  See what I mean about amazing?  This is going to be a delicious breakfast/lunch/snack for this week, a new standard meal in our little apartment, and a good option when I want to cook for my gluten-free friends.  Furthermore, it’s proof that you CAN enjoy good food without all the carbs – just kick them off the plate!

What do you like to put in your quiche?

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One thought on “Kitchen Adventures: Crustless Quiche

  1. My grandmother taught me how to make a sliced tomato, onion and cheese pie (which is very much like a quiche) that is so easy and one of my favorite dishes. I also love broccoli. But let’s be honest. Pretty much any sauteed vegetable is AMAZING when baked with eggs, cheese, and milk/cream.

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