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Crustless Italian Quiche

Crustless Italian Quiche – (ovo-vegetarian)

Prep factor: Fast (15 minute) Crustless Italian Quiche

Servings: Serves 6
Calories: 180
Protein: 16g
Yum Factor: 9+


  • 1 cup cooked brown rice
  • 1/4 cup sliced green onion
  • 1 Tbsp. almond or spelt flour
  • 2 cup frozen broccoli cuts, thawed, drained
  • 1  small red bell pepper, cut into thin strips
  • 1/2 cup mushrooms, sliced
  • 6 eggs or 8oz Egg Whites
  • 1 cup almond milk
  • 1/2 tsp. salt
  • 1/2 tsp. hot pepper sauce
  • 1/2 tsp. dried basil leaves
  • 1/8 tsp. pepper
  • 1/2 cup shredded Swiss cheese / Almond cheese (vegetarian)


  • Heat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray; set aside.
  • Crustless Italian Quiche. Combine rice, green onion and flour in medium bowl. Spread over bottom of pie pan. Top with broccoli, red peppers and mushrooms.
  • In medium bowl stir together Better’n Eggs, milk, salt, hot pepper sauce, basil and pepper. Pour over vegetables. Top with cheese.
  • Bake, uncovered, 50 to 55 minutes or until knife inserted in center comes out clean. Serve immediately.

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