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Low Calorie, No Crust Vegetarian Quiche with no cheese, no dairy option

Updated on July 16, 2016
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Arletia Mayfield shares tips and insights for full-time RV living and the missionary lifestyle.

Cast your vote for No Crust Quiche

Stretch those eggs!

"This quiche is a main staple in our household. For the same amount of eggs that it takes to make a couple two-egg omelettes, you can have up to 8 slices of quiche. TIP: Wrap slices individually in plastic wrap for breakfast on the go or lunch."

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Makes 4-8 slices.


  • 4 eggs, (or substitute 2 eggs for egg whites)
  • 1 cup shredded cheese, (or substitute nutritional yeast for no cheese option)
  • 1/2 cup milk, (substitute unsweetened coconut or soy milk for milk free)
  • 1 tbsp. corn starch
  • 1/2 cup broccoli, (spinach, zucchini or other vegetable)
  • 1/2 cup mushrooms, (can or fresh)
  • 1/4 cup onion, (optional)
  • 1/4 cup bell pepper, (optional)
  • 1 tsp. seasoned salt
  • dash nutmeg, (optional)
  • 1 tbsp. oil
  1. Preheat oven to 350 degrees. Grease or spray square or pie pan and set aside.
  2. Beat eggs, milk, cornstarch and cheese or nutritional yeast by hand with an egg beater, fork or mixer. Blend well.
  3. In a non-stick saucepan, saute' vegetables, mushrooms, onions, bell pepper, garlic and seasoning in oil over medium heat for about 2 minutes. Remove from heat. Pour vegetables into a large mixing bowl.
  4. Pour egg/milk mixture into mixing bowl with vegetables. Top with slices tomatoes, more cheese or both.
  5. Bake at 350 degrees for 30 minutes. Allow quiche to cool for 10 minutes before serving.


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