‘Crustless’ Quiche

This quiche is a quick and easy breakfast, lunch or dinner. It is filled with lots of antioxidant packed veggies and great protein from the eggs.

• 2 tbsp of olive oil

• 1 medium onion, finely chopped

• 2 cups of broccoli

• 1 clove of garlic

• 1 cup of thinly sliced mushrooms

• ¼ cup finely chopped (low sodium) sun dried tomatoes
• 6 large eggs
• 4 ounces of goat cheese (optional)


Preheat oven to 350F. Heat the olive oil in a large skillet over medium heat. Saute the onoinsfor 8-10 minutes until soft and translucent. Whole the onion is sauteing, steam the brocolli until bright green. Add the steamed brocolli, garlic, mushrooms and tomatoes to the onion and saute for 8-10 more minutes, until the brocolli softens. In a large bowl, combine the eggs, cheese, and salt. Stir in the sauteed vegetables, then pour mixture into a oiled pie plate.


Bake for 30 to 35 mintues, until browned around the edges and cooked through. Let the quiche cool for 15 minutes or so and then serve. Enjoy!