Loaded with veggies, and free from grains & dairy, this delicious crustless quiche is perfect for the Whole30 diet. Try it for breakfast, lunch or dinner!
I’m currently following the Whole30 diet. Part of me thinks I must be insane, and the rest is thinking this is the best decision I’ve made for a while. It’s a 30 day commitment to healthy eating, but has a lot of rules – no grains, no dairy, no legumes, no alcohol… At least I can still have a cup of (black) tea in the morning!
A healthy balanced diet
We usually eat a pretty good diet anyway, but recently I’ve been binging on chocolate and junky snacks more than usual, and after a weekend away with far too many desserts and glasses of wine, I felt bloaty and sluggish, and I looked awful. It was time for decisive action!
The Whole30 hog…
So, Whole30 it is. I’m eating a lot of avocados, and a lot of eggs. The tricky part has been making dinners that fit the diet, but are also acceptable to DH and my daughter Kipper, who aren’t doing the eating plan with me. I’ve been trying to make one compatible dish, which I can eat with extra veg (Courgetti – yum! Salad – hooray!) and they can have with pasta or rice or whatever. This crustless quiche was just such a dish.
I used plenty of veggies (courgette and red pepper) and mixed up the eggs with a splash of Whole30 compliant almond milk. If you’re not avoiding dairy, just use regular milk. I had thought that if I was eating dairy products, I would have sprinkled some cheese over this, but in fact it was thoroughly delicious without.
I actually used 4 whole eggs + 4 yolks to make this quiche, as I had some yolks leftover from something else that needed using up. This kind of recipe is great for sneaking in extra yolks/whites left from other recipes, but if you don’t have any (which is most of the time) just use 6 whole eggs.
It strikes me that this crustless quiche would be great for breakfast, although it would probably involve pre-setting the oven on a timer, which always makes me a bit stressed. Unless you don’t mind waiting for an hour or so for breakfast, after you get up. Personally, I’m usually ravenous as soon as I get out of bed.
We ate this entire crustless quiche between the three of us, but DH and I both had huge portions. I’d say it makes 3-4 more usual sized servings.
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Easy vegetable crustless quiche (dairy free)
- 2 medium onions
- 2-3 tbsp olive oil + extra to grease the dish, or use coconut oil for greasing
- 1 red pepper
- 2 courgettes (zucchini)
- 2 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- pinch salt
- 6 large eggs
- 50 ml almond or other non-dairy milk, or use cows milk if not dairy-free (¼ cup)
- Peel the onions and slice into crescents. Heat the olive oil in a large skillet over a medium heat and saute the onions for 5 minutes until softened and starting to brown slightly.
- Meanwhile, slice the pepper, discarding the stem, seeds and membranes. Cut the courgettes into 4-5mm slices.
- Add the red pepper and courgette to the pan with the oregano, paprika and black pepper, and continue to cook, stirring occasionally, for another 5-10 minutes.
- Preheat the oven to 180°C (350°F). Thoroughly grease a quiche dish with olive or coconut oil.
- Transfer the cooked onion mixture to the greased dish. Whisk the eggs and milk together and pour over the vegetables.
- Bake at 180°C (350°F) for 45-50 minutes, until set, slightly risen, and beginning to brown.
Other Whole30 compatible recipes include aubergine (eggplant) shakshuka, delicious paleo porridge, and salmon with sun-dried tomatoes.
If you aren’t doing the Whole30 you might also enjoy this cheese and onion quiche with fennel seeds, or these cheese and onion omelette muffin bites.
I’m entering this lovely crustless veggie quiche into a number of food blog challenges. They are:
Vegetable Palette, on the theme of glorious reds – thanks to those lovely red peppers – hosted by A2K – A Seasonal Veg Table. Extra Veg, hosted & organised by Michelle at Utterly Scrummy and co-organised by Helen at Fuss Free Flavours. Simply Eggcellent, hosted by Dom at Belleau Kitchen, which this month is after breakfast dishes. And finally, Credit Crunch Munch, hosted by Camilla at Fab Food 4 All and co-organised by Helen at Fuss Free Flavours.