110-Calorie Crustless Veggie Quiche Recipe That’s Delicious

Oh, honey, let me tell you about my light-as-a-feather crustless veggie quiche – it’s been saving breakfasts in our family since the ’80s! Packed with fresh zucchini, squash, and bell peppers, this protein-packed beauty clocks in at just 110 calories per slice. Now, I know what you’re thinking – “Grandma Jo, how can something so light taste so good?”

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Well, that’s the magic of whipping up eggs with just the right mix of cheese and herbs. I used to make this for my grandkids when they’d visit, and they never even noticed it was healthy! Perfect for busy mornings or lazy Sunday brunches, this quiche proves you don’t need a crust – or loads of calories – for something downright delicious.

Why You’ll Love This 110-Calorie Crustless Veggie Quiche

Oh, darlin’, this isn’t just any quiche—it’s a game-changer! Here’s why it’s been my go-to for years:

• Light but mighty – At just 110 calories a slice, you can enjoy every bite without an ounce of guilt (and trust me, you’ll want seconds!)
• Protein-packed – With eggs and cheese, it’ll keep you full till lunch—my grandkids swear it’s better than cereal!
• Easiest breakfast magic – No fussy crust, just toss those gorgeous veggies right in the pan.
• Veggie-loaded goodness – Sneaks in zucchini, squash, and peppers like a dream—even picky eaters clean their plates.
• Meal prep hero – Makes Sunday mornings a breeze (and tastes even better reheated!).

Honestly, it’s the kind of recipe that makes you feel like you’ve cracked the code to eating well without sacrificing flavor. And isn’t that what we all want? You can find more of my family favorites over at my Facebook page!

Ingredients for 110-Calorie Crustless Veggie Quiche

Now, don’t you go skimping on quality here – every ingredient plays its part in making this quiche sing! Here’s what you’ll need:

• 1 and 1/2 cups sliced yellow squash (that’s about 1 medium squash – slice ’em about 1/4-inch thick)
• 1 and 1/2 cups sliced zucchini (same deal – 1 medium zucchini does the trick)
• 1 large orange bell pepper (or whatever color makes your heart happy – chopped nice and chunky)
• 2 cloves garlic (minced fine – none of that jarred stuff, please!)
• 2 teaspoons dried thyme (or a handful of fresh if you’ve got it)
• 3 large eggs (room temperature works best)
• 3 large egg whites (save those yolks for custard!)
• 3/4 cup milk (whole milk gives the creamiest texture)
• 3/4 teaspoon salt (divided – we’ll use some for the veggies too)
• 1/4 teaspoon freshly ground black pepper (none of that pre-ground dust!)
• 2/3 cup shredded cheese (I’m partial to sharp cheddar, but use what you love)
• 2 Tablespoons grated parmesan (the good stuff that doesn’t come in a green can)

See? Simple, fresh ingredients – just like I’ve used for decades. Now let’s get cooking!

Ingredient Substitutions and Variations

Now don’t you fret if you’re missing something – cooking’s all about making it your own! Here’s how to play around with this quiche:

• Cheese swaps: Try feta for tang, Swiss for nuttiness, or pepper jack if you like a kick (my nephew adds hot sauce too – bless his heart!).
• Veggie mix-ups: Mushrooms and spinach work wonders, or try broccoli florets for crunch. Just keep the total amount about the same.
• Milk options: Almond milk works fine, but whole milk gives that rich custard texture I adore.

The beauty? However you tweak it, you’ll still end up with something delicious and light as a feather! Maybe try adding some mushrooms and spinach like in my Spring Vegetable Quiche.

How to Make 110-Calorie Crustless Veggie Quiche

Alright, let’s get down to business! This quiche comes together faster than you can say “Sunday brunch” – just follow these simple steps and you’ll have a golden, veggie-packed masterpiece in no time.

Step 1: Sauté the Vegetables

First things first – grab that trusty skillet of yours and heat it up over medium-high. Give it a quick spritz of nonstick spray (my old cast iron works wonders here). Toss in your sliced squash, zucchini, chopped bell pepper, minced garlic, and that lovely thyme.

Oh! And don’t forget a tiny pinch of salt and pepper – just enough to wake those flavors up. Now stir ’em around like you mean it! You’ll want to cook these beauties for about 6-7 minutes, until they’re tender but still have a little bite – nobody likes mushy veggies in their quiche. Once they’re perfect, scoop ’em into a bowl to cool while you work on the eggs.

Step 2: Prepare the Egg Mixture

While those veggies are cooling, preheat your oven to 350°F (177°C) – that sweet spot where magic happens. Now grab your biggest mixing bowl and crack in those eggs and egg whites. Pour in the milk, add the remaining salt and pepper, and whisk it all together like you’re making clouds! Seriously, get it nice and frothy – this is what gives your quiche that light, airy texture. I like to count to 30 while whisking – seems to do the trick every time.

Step 3: Assemble and Bake

Time to bring it all together! Spray your pie dish or square pan with nonstick spray (trust me, you’ll thank me later). Spread those gorgeous sautéed veggies evenly across the bottom – make it pretty! Sprinkle your shredded cheese over top (I always sneak an extra pinch because… well, cheese). Now slowly pour that egg mixture over everything – it should just cover the veggies nicely.

A final flourish of parmesan on top, and into the oven it goes! Bake for about 45 minutes – you’ll know it’s done when the center doesn’t jiggle anymore and the top gets that perfect golden-brown color. Let it rest for 10 minutes before slicing – patience makes perfect quiche!

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Tips for the Best 110-Calorie Crustless Veggie Quiche

Listen up, sugar – after forty years of perfecting this recipe, I’ve learned a trick or two! Here’s how to make your quiche shine:

• Dry those veggies! After sautéing, give ’em a quick pat with paper towels – too much moisture makes for a soggy bottom (and nobody wants that).
• Fresh herbs make all the difference – swap dried thyme for fresh if you can. Triple the amount and watch the flavors pop!
• Room temp eggs blend better – take ’em out 30 minutes early for silky smooth custard.
• Let it rest! Those 10 minutes after baking let everything set up just right – no runny slices!

Follow these, and you’ll have folks begging for your “secret” recipe! If you’re looking for other great breakfast ideas, check out my general breakfast recipes.

Serving and Storing 110-Calorie Crustless Veggie Quiche

Oh honey, the waiting is the hardest part – but let that quiche rest for a good 10 minutes after baking! It’ll slice like a dream once it sets. I love serving mine warm with a side of fresh fruit or a crisp green salad – makes for such a pretty plate! Leftovers? Bless your heart, they’re even better the next day! Just pop slices in airtight containers and they’ll keep beautifully in the fridge for up to 4 days. You can eat ’em cold (my grandson’s favorite) or gently reheat in the microwave for 30 seconds. Breakfast solved!

110-Calorie Crustless Veggie Quiche Nutrition Facts

Now, I know what you’re thinking – “Grandma Jo, how can something this tasty be good for me?” Well, let me break it down for you, sweetheart! Each generous slice of this veggie-packed quiche gives you:

• Calories: Just 110 – perfect for when you’re watching your waistline
• Protein: A whopping 8g – keeps you full till lunchtime
• Carbs: Only 7g (with 2g fiber!) – easy on the blood sugar
• Fat: 5g total (2g saturated) – not too heavy, just right
• Sodium: 300mg – less than most breakfast sandwiches

And here’s the best part – you’re getting all those vitamins from fresh zucchini, squash, and bell peppers too! Now mind you, these numbers are estimates – your exact nutrition might vary a smidge depending on your cheese choice or veggie sizes. But one thing’s for certain – it’s a whole lot better for you than that drive-thru breakfast!

FAQs About 110-Calorie Crustless Veggie Quiche

Bless your heart for asking! Here are the questions I get most about this family favorite:

Can I freeze this quiche?
You bet! Wrap slices tight in plastic wrap, then foil – they’ll keep for 2 months. Thaw overnight in the fridge and reheat gently in the oven (not the microwave, unless you like rubber!).

Why is my quiche watery?
Oh honey, those veggies release moisture – just pat ’em dry after sautéing! A little liquid at the bottom is normal – it’s the price we pay for all that fresh goodness.

Can I use frozen vegetables?
Sure can! Thaw and squeeze ’em dry first, or they’ll make soup instead of quiche. Fresh still tastes best though!

How do I know it’s done?
Give that pan a gentle shake – if the center doesn’t jiggle like my grandma’s jelly, it’s ready! A knife should come out clean-ish (moist crumbs are fine).

Can I make this ahead?
Absolutely! Bake it the night before – it reheats like a dream. Or mix everything (except baking) up to 24 hours early and keep it chilled until oven time.

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