Ina Garten’s Crustless Quiche
A versatile and delicious crustless quiche filled with eggs, cheese, and fresh vegetables, perfect for brunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (e.g., cheddar or Swiss)
- 2 cups fresh vegetables (e.g., spinach, bell peppers, onions)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (for greasing the dish)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch pie or quiche dish with olive oil or butter.
- Whisk together the eggs and milk until well combined.
- Add the shredded cheese and chopped vegetables, mixing evenly.
- Season with salt and pepper to taste.
- Pour the mixture into the prepared dish, spreading it evenly.
- Bake for 30-40 minutes, until set and golden on top.
- Cool for a few minutes before slicing and serving.
Notes
This quiche pairs well with a side salad or crusty bread. Store leftovers for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 400mg