There is no better feeling than having breakfast prepped and ready for the week ahead. Whether you’re traveling in to work or working from home, it’s nice to have a protein- and veggie-rich breakfast ready to go that helps you start the day on a nutritious foot.
Egg bakes/casseroles, egg cups/muffins, frittatas and this crustless quiche are the recipes to do just that. They’re made from a base of egg and Greek yogurt (or cottage cheese!) and are loaded with veggies, herbs and spices. They can easily be customized using the ingredients you have on hand and to fit your tastes and preferences. So, let’s dig in!
Here are some tips for making this crustless quiche your own:
- Extra protein options: If you want to add some meat, you can use chicken or turkey sausage, cubed ham or crumbled cooked bacon. All of these options will provide a protein boost, but will also add sodium and/or fat, so just be aware of that and make a choice based on your individual needs. I’ve added a scoop of plain Greek yogurt or cottage cheese for the extra protein boost and because I like the creamy texture it provides.
- Veggie options: The sky is the limit here! Add in any sauteed greens you have on hand (think spinach, mustard greens, chard, kale, etc.). And use up any veggies like bell peppers, zucchini, onion or broccoli. Give them a quick saute before adding them to the egg mixture so they become a little soft and caramelized. You can also add in frozen shredded hash browns, if you wish.
- To go dairy free: Leave out the Greek yogurt/cottage cheese and add in an extra egg. Skip the shredded cheese.
- If you love cheese: You can use any variety. For this mushroom kale version, I like Gruyere, gouda, white cheddar, havarti, fontina, Parmesan or Swiss. You can customize cheeses based on your mix-ins.
- Spice and herb options: Depending on your mix-ins, you can customize spices and herbs as well. I am a fan of earthy herbs and spices like thyme and oregano when using mushrooms, while if I’m using bell peppers, I may add in some smoked paprika and chili powder. Play around with combos to make them your own!
Be sure to check out the recipe card below for storage tips.
A simple egg bake that’s filled with sauteed mushrooms, kale and garlic.
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms, cleaned
- 2 cups kale, chopped
- 3–4 cloves garlic, peeled and minced
- 8 large eggs
- ½ cup plain Greek yogurt or cottage cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- ½ cup shredded sharp white cheddar cheese
- Preheat the oven to 350 degrees. Coat a 9-inch pie plate or baking dish with cooking spray. Set aside.
- In a large skillet, heat the olive oil to medium heat. Add the mushrooms and kale and cook 10-15 minutes or until kale is wilted and the mushrooms are caramelized. Stir in the garlic and sauté another 30-60 seconds or until fragrant.
- In a large bowl, whisk together the eggs, Greek yogurt or cottage cheese, Dijon, balsamic vinegar, onion powder, garlic powder, salt and black pepper. Transfer the egg mixture to the prepared pie plate or baking dish. Spoon the mushroom kale mixture into the egg mixture and distribute evenly using a fork. Top with the shredded cheddar.
- Bake 25-30 minutes or until egg is set. Let slightly cool, then slice into wedges and serve.
Storage Tip: Store in airtight containers in the refrigerator for up to 5 days or the freezer up to 2 months. Reheat in the microwave until heated through.
- Serving Size: 1/6 of recipe
- Calories: 199
- Sugar: 8g
- Sodium: 401mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 259mg
Keywords: quiche, breakfast, brunch, eggs, quiche