Would you look at that- I’ve posted for FOUR days in a ROW this week! I know, I’m just as surprised as you. I’m so happy that I had time to post this recipe for you, though, because boy oh boy is it tasty! Not only that, but it was super easy to put together: chop & sautee some veggies, whisk some eggs, bake and voila! You don’t even have to deal with making or rolling out a crust, which not only saves you time, but saves you some calories, too! What you end up with is a healthy, nutritious and yummy dish to eat for breakfast, lunch and/or dinner.

That’s the beauty of quiches, right? They’re so versatile since you can literally eat them for any meal of the day. And, if you add veggies you’re getting an even better bang for your buck. I don’t like to add TOO many veggies, though, because they get in the way of the egg consistency that I love about quiches. This one ended up coming out super fluffy, which I think may be due to how much I whisked the eggs and milk- my arm was burning by the time I finally stopped!

Crustless Veggie & Goat Cheese Quiche

Ingredients

• 8 eggs (we buy organic)
• 1/2 cup milk of choice (I used 2% since that’s what I had on hand- could likely sub out for any type of dairy or non-dairy milk you choose)
• 1/2 red pepper, chopped
• 1/2 onion, chopped
• small head of broccoli, chopped
• 1/2 cup shaved Brussels Sprouts
• 1/4 cup crumbled goat cheese
• salt, pepper, Italian seasonings to taste

Directions

1. Pre-heat oven to 325*. Chop your veggies and sautee them until everything is soft. They don’t need to be cooked all the way since you’ll be baking the quiche, too. While the veggies are cooking, whisk the eggs and milk together- remember, the more you whisk, the fluffier your quiche will be!

2. Once the veggies are soft, place them in a layer at the bottom of your pie dish. When you add the egg they’ll naturally float to the top.

3. Lastly, add the egg/milk mixture, sprinkle the goat cheese on the top (which will sink a little and disperse throughout the quiche), and bake for 45-50 minutes, or until the quiche is cooked completely through and no longer jiggly.

I wasn’t lying when I said it came out fluffy- look at this thing! Looks like a pillow of eggs, right?

I couldn’t wait to dig in and try a slice, because sometimes the dishes that look pretty don’t taste pretty.

But, I assure you- this came out just as good as it looks! I wasn’t going to add in the goat cheese, but I am SO glad I did- it adds such a great flavor to it.

I can also vouch that this quiche re-heats incredibly well. I brought it for lunch with a side of sautéed kale and roasted sweet potato and I genuinely looked forward to heating it up each day.

So, if you’re looking for a new egg dish to make for a brunch or just for a meal, I definitely suggest this! As always, if you try it- make sure to let me know 🙂

Questions for you: What is your favorite type of quiche? Do you prefer crust or crustless?