Semi-Crustless Ham & Veggie Quiche
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.9
- Total Fat: 11.7 g
- Cholesterol: 159.9 mg
- Sodium: 818.0 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.0 g
- Protein: 12.3 g
View full nutritional breakdown of Semi-Crustless Ham & Veggie Quiche calories by ingredient
Introduction
This recipe is based on the "Impossible Pie" technique of adding baking mix & milk to eggs to create a fluffy, crustless quiche. I wanted a healthier version with more eggs and less baking mix - just enough to add a fluffy texture that wouldn't make me miss having a crust. As written, this will make an 13x9 pan that will last you through the week. Great hot or cold, makes an excellent packable, grab&go breakfast that won't leave you hungry an hour later. This recipe is based on the "Impossible Pie" technique of adding baking mix & milk to eggs to create a fluffy, crustless quiche. I wanted a healthier version with more eggs and less baking mix - just enough to add a fluffy texture that wouldn't make me miss having a crust. As written, this will make an 13x9 pan that will last you through the week. Great hot or cold, makes an excellent packable, grab&go breakfast that won't leave you hungry an hour later.Number of Servings: 8
Ingredients
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6 large eggs
1 cup Jiffy (or other brand) all-purpose baking mix
2 cups soymilk, cow's milk, or other milk substitute of your choice
1 tsp salt
1/2 tsp black pepper
2 cups fresh mushrooms, sliced
1 cup onions, sliced
2 cups fresh broccoli, chopped small
3/4 C feta cheese
1/2 cup lean (5%) ham, diced small
1 T butter
Tips
I've used mushrooms, broccoli, and onion in this recipe, but you could easily substitute other veggies. Just make sure to choose low-water vegetables or sautee until dry in the first step, before adding the egg mixture.
Directions
Prepare a 13x9" baking pan by spraying it with cooking spray, set aside.
Preheat oven to 400* F.
In a large skillet over high heat, melt the butter and sautee the onions and mushrooms until softened, 2-3 minutes.
Add the broccoli and diced ham, and continue to sautee until broccoli is bright green and crisp-tender and the ham is browned.
If there is remaining liquid in the pan, continue to sautee until it has evaporated, or drain your filling using a slotted spoon before next step.
In a mixing bowl, whisk together the eggs, milk or milk substitute, baking mix, salt and pepper. Mixture may be a bit lumpy - that is OK.
Spoon the filling into the prepared baking dish. Pour egg mixture over the filling, making sure to distribute evenly. Crumble feta cheese (if it is not already in crumble form) and sprinkle it over the top of the mixture, distributing evenly.
Bake in the preheated oven for 25-30 minutes, or until edges are golden-brown and a knife inserted into the center comes out clean.
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMANDALYNA.
Preheat oven to 400* F.
In a large skillet over high heat, melt the butter and sautee the onions and mushrooms until softened, 2-3 minutes.
Add the broccoli and diced ham, and continue to sautee until broccoli is bright green and crisp-tender and the ham is browned.
If there is remaining liquid in the pan, continue to sautee until it has evaporated, or drain your filling using a slotted spoon before next step.
In a mixing bowl, whisk together the eggs, milk or milk substitute, baking mix, salt and pepper. Mixture may be a bit lumpy - that is OK.
Spoon the filling into the prepared baking dish. Pour egg mixture over the filling, making sure to distribute evenly. Crumble feta cheese (if it is not already in crumble form) and sprinkle it over the top of the mixture, distributing evenly.
Bake in the preheated oven for 25-30 minutes, or until edges are golden-brown and a knife inserted into the center comes out clean.
Serving Size: Makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMANDALYNA.