Make ahead · crustless
Crustless veggie quiche
An egg bake with mushrooms, spinach, tomato, onion, hash browns, and a dairy-free option.
Dietary notes: Contains egg · Dairy-free with unsweetened plant-based yogurt and silken tofu · Crustless; check the hash-brown and cooking-spray labels if avoiding gluten
- Time
- 1 hour
- Serves
- 6
Optional additions
Ingredients
scaled for 6- 6eggs
- ¼ cupplain Greek-style yogurt or unsweetened plant-based yogurt
- ½red onion, diced
- 4mushrooms, sliced
- ½tomato, diced
- ⅓ cupfrozen hash browns
- ½ cupcottage cheese or blended silken tofu
- 2 cupsfresh spinach
- ½ tspsalt
- ¼ tspblack pepper
- 1 spraycooking spray
Directions
- 1
Preheat the oven to 350°F. Coat a 9-inch pie plate with cooking spray.
- 2
Beat the eggs with the yogurt until combined. Stir in the onion, mushrooms, tomato, hash browns, cottage cheese or tofu, spinach, salt, pepper, and any additions you selected.
- 3
Pour the mixture into the prepared pie plate and spread the vegetables evenly.
- 4
Bake for about 45 minutes, until the quiche is puffed, lightly browned, and no liquid is visible in the center.
- 5
Rest for 10 minutes before slicing. Refrigerate leftovers and reheat gently.
The small amount of hash browns gives the center more body without turning this into a potato-heavy breakfast casserole.
Adapted from Free Style in Kitchen’s 0 Point Crustless Quiche.