This CRUSTLESS QUICHE is my favorite make-ahead breakfast

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, and ham is often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, and water can reduce cost.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-rich, and frozen spinach is often less expensive.

Chop bell pepper and green onions finely and grate sweet potatoes.

If using frozen vegetables, dry them out as much as possible to avoid excess moisture in the quiche.

Layer the chopped vegetables at the bottom of an 8-inch (20 cm) cast iron skillet.

Sprinkle 1 cup of grated cheddar cheese over the vegetables.

Crack 5 eggs into a blender.

Add 1 cup of cheese, 1/2 cup of milk, 1 teaspoon of mustard, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and freshly grated nutmeg to the blender.

Add 1/4 cup of flour to the mixture for a firmer texture.

Blend everything until smooth, ensuring no cottage cheese chunks remain.

Pour the mixture over the cheese and vegetables in the skillet.

Gently move the ingredients around to ensure even distribution.

Bake the quiche for about 35 minutes or until golden and cooked through, checking that it doesn't jiggle in the center when shaken.

Let the quiche sit for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens