Veggie & Cheddar Crustless Quiche

Veggie and Cheddar Crustless Quiche
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  • Ingredients
    8 large EGGS
    3/4 cup milk
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 cups shredded aged cheddar cheese
    1 cup chopped broccoli florets
    1/2 cup finely chopped red onion
    1/2 cup chopped red pepper

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe (without optional toppings)

    Calories: 235

    Total fat: 16 g
    Saturated fat: 7 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 275 mg
    Sodium: 295 mg
    Carbohydrates: 6 g
    Fiber: 1 g
    Sugar: 3 g
    Protein: 17 g
    Vitamin A: 140 mcg
    Vitamin D: 1 mcg
    Folate: 50 mcg
    Choline: 205 mg
    Calcium: 285 mg
    Iron: 1 mg
    Potassium: 227 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.


  1. PREHEAT oven to 350° F.

  2. WHISK together eggs, milk, salt and pepper. STIR in cheese, broccoli, onion and red pepper.

  3. SPOON mixture evenly into greased 6-cup jumbo muffin pan.

  4. BAKE for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.

  5. RUN knife around edges of muffin cups; carefully REMOVE quiches.

Insider Info

  • Mix-in variations: Triple pepper (roasted red pepper, green pepper and jalapeño pepper); mushroom and Gruyère cheese; or add 1 cup crumbled cooked bacon or breakfast sausage for a meat lovers’ version.