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Crustless Vegetable Quiche - Healthy Option

Cheesy, savory, and full of sauteed veggies, this delicious quiche is a wonderful party dish (it feeds a crowd), pot luck favorite, and even works as a finger-food appetizer. It's so tasty, you'll never notice that it's crustless--you'll be too busy licking your fingers.
Course Breakfast, Brunch, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings


  • 2 tbsp. margarine, soft/tub, zero trans fat
  • 1/3 cup dried bread crumbs, whole wheat
  • 2 tbsp. canola oil
  • 1 1/2 cups onions, chopped
  • 1 1/4 quarts broccoli florets
  • 3 cups sweet red bell peppers, chopped
  • 6 large whole eggs
  • 3 1/2 cups egg whites
  • 1 1/2 cups low fat milk (1%)
  • 3 cups cherry tomatoes
  • 1 cup Cheddar cheese
  • 1 cup Mozzarella cheese, part-skim


  1. Spread margarine on the bottoms of 3 10-inch pie plates or one 12 x 20 x 2-1/2 inch pan and sprinkle bottom and sides evenly with breadcrumbs.
  2. Heat oil, add onions. Cook until softened. Then add broccoli and peppers and stir-fry until tender-crisp.
  3. In a separate bowl, beat together eggs, egg whites and milk.
  4. Add the onion-broccoli-pepper mix, sliced cherry tomatoes and cheese to the egg mixture and stir.
  5. Add to pie plates or pan and bake at 350 degrees for 40-45 minutes until firm to the touch, knife inserted comes out clean and eggs reach a minimum internal temperature of 180 degrees F for 15 seconds.