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Garden Vegetable Quiche (Crustless)

Print Recipe
Course Breakfast, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 6 large eggs
  • ½ cup heavy cream
  • ½ cup cottage cream cheese
  • 1 cup broccoli flowerettes
  • 1 cup mushrooms sliced
  • ½ cup white onion diced
  • ½ cup red pepper diced
  • 1 cup ham diced
  • 2 tbsp butter
  • ½ cup sharp cheddar cheese shredded
  • ½ cup Monterey Jack cheese shredded
  • 2 tbsp fresh basil finely chopped

Instructions

  • Preheat oven to 350 degrees. Grease a deep-dish pie plate.
  • Place the butter in a sauté pan and place over medium to high heat. Add onions and red pepper and sauté for about 3 minutes. Add in the broccoli, mushrooms, and ham. Continue to sauté until broccoli is tender. Set aside.
  • Break your eggs into a medium bowl. Add in cream and cottage cheese. Blend with an emulsion blender.
  • Pour the vegetable mixture into the pie plate, spreading evenly over the bottom. Next, add in the egg mixture. Top with the shredded cheeses. Take a spoon and gently stir in the cheese. Sprinkle the chopped basil over the top.
  • Bake for 50 minutes.

Notes

Switch up the protein by adding bacon, sausage, or tofu. 
Almost any vegetable from the garden can be used in a quiche, such as zucchini, yellow squash, and tomatoes.
Enhance the flavor by adding other fresh herbs, such as chives, rosemary, oregano, thyme, or parsley, or garlic.