Given that the crust is my favorite part of a quiche, the idea of having a crustless one just seems like blasphemy. But as Phase 1 decrees no crust allowed and that I’m supposed to have vegetables with breakfast (which I’m not particularly keen on unless I’m having omelets), I figured I’d put one together. I shall still be in mourning for my crust.
In any event, making a crustless quiche isn’t too much different from making one in a crust. Since I’m not confined to a 9 inch pie plate, I used more eggs. This wound up being an ENORMOUS amount of zucchini and covered the entire bottom of the 9 x 13 casserole dish–more like a layer than a crust, but whatever. Be sure to let the zucchini drain in the colander for a while so that you don’t wind up with too much liquid in the quiche. You could load this up with any veggies or meats that you like. The method is still the same. It comes out with a lovely flavor, even without the crust. I can totally handle this as breakfast for a week.
- 6 eggs beaten
- 1/2 cup half and half (I used Fat Free)
- 1/2 cup light Miracle Whip
- 4 scallions, diced
- 4 oz. baby bella mushrooms
- 2 medium zucchini, grated
- 4 oz. 2% sharp cheddar cheese, finely grated
- 4 slices of bacon, chopped (I used the last of the real bacon to get it out of the house, though I should be using turkey bacon to be strictly Phase 1 approved)
- kosher salt
- fresh ground black pepper
- Preheat oven to 350 degrees.
- Grate the zucchini and leave in a colander to drain. Sprinkle with kosher salt to help pull out some of the extra moisture.
- Cook the bacon over medium heat, stirring occasionally.
- Mix the eggs, half and half, and Miracle Whip.
- Grate your cheese.
- Drain the bacon and pat with paper towels to remove as much grease as possible.
- Spray your casserole dish with cooking spray (I forgot this step).
- Layer the zucchini across the bottom of the dish.
- Sprinkle the bacon over the top.
- Next sprinkle the scallions.
- Next add the mushrooms.
- Sprinkle the cheese over the top.
- Pour the egg mixture over that and gently shake the dish to even out the coverage.
- Sprinkle pepper and paprika lightly over the top to taste.
- Bake for 40-50 minutes until eggs are set and top is beginning to brown a little.
I’d gage this as 6-8 servings. It’s loaded with veggies and protein, so it should be filling.
That looks so good to me! I love egg dishes, and honestly who needs crust when you have all those wonderful mushrooms and bacon? 🙂 Looks great!
I made one of these (in a pie pan) a few years ago for Easter, truth be told because I didn’t have time to make another crust. I loved it. It was quiche with only half the guilt. : )
I think I’ll try your recipe sans the mushrooms. : )
Looks yummy!Hey try a pumpkin shake for breakfast with nonfat yogurt and skim milk and a banana and some honey and cinnamon. It’s a veggie breakfast that will fill you up.
Maybe on phase 2. I’m not allowed to have any fruit on this phase.