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Crustless Spinach and Broccoli Quiche

average rating is 3 out of 5, based on 150 votes

Indulge in a guilt-free, protein-packed delight with our Crustless Spinach and Broccoli Quiche. This savory dish combines the goodness of fresh spinach, tender broccoli, and aromatic onions, all held together by fluffy egg whites. With its crustless twist, it's a lighter and healthier alternative that doesn't compromise on taste. Perfect for a quick and nutritious meal, this recipe will leave you satisfied and wanting more.

Serving suggestions/tips:

Serve the quiche warm as a satisfying breakfast, brunch, or lunch option.

Pair it with a side salad or some roasted vegetables for a complete meal.

Customize the recipe by adding your favorite herbs or spices to enhance the flavors.

This recipe can be easily multiplied to serve more people.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Breakfast Moderate Egg Gluten-free high-protein low-carb gluten-free vegetarian low-calorie keto-friendly dairy-free paleo-friendly sugar-free clean eating weight loss heart-healthy fiber-rich nutrient-dense diabetic-friendly meal prep quick and easy brunch breakfast lunch high-fiber antioxidant-rich vitamin-packed low-fat iron-rich calcium-rich low-sodium satiating energy-boosting waistline-friendly

Ingredients

6 egg whites
½ onion, minced
1 cup chopped broccoli, cooked
1 cup fresh spinach
1 cup unsweetened almond milk
1 tbsp mustard powder
¼ tsp sea salt
1/8 tsp black pepper
Olive oil cooking spray

Directions

Preheat your oven to 350°F (175°C).
In a medium-sized bowl, whisk the egg whites until they are well combined and slightly frothy.
Heat a non-stick skillet over medium heat and lightly spray it with olive oil cooking spray.
Add the minced onion to the skillet and sauté until it becomes translucent and fragrant.
Stir in the chopped broccoli and fresh spinach, and cook for another 2-3 minutes until the spinach wilts slightly.
Remove the skillet from heat and set it aside to cool for a few minutes.
In a separate bowl, combine the almond milk, mustard powder, sea salt, and black pepper. Whisk until the ingredients are well incorporated.
Add the sautéed vegetables to the egg whites and mix them together.
Pour the almond milk mixture into the egg and vegetable mixture. Stir until all the ingredients are evenly combined.
Lightly coat a single-serving baking dish or ramekin with olive oil cooking spray.
Pour the quiche mixture into the baking dish, spreading it out evenly.
Place the baking dish in the preheated oven and bake for approximately 30-35 minutes, or until the top is golden brown and the center is set.
Once cooked, remove the quiche from the oven and allow it to cool for a few minutes.
Serve the Crustless Spinach and Broccoli Quiche warm and enjoy!