I love a good quiche for breakfast – it’s simple to prepare the day before, and makes breakfast so much easier in the morning! Just cut a slice of quiche, pop it in the microwave for a minute, and enjoy. Could it get any easier?!
What I don’t like about most quiche recipes is that the heavy cream and excessive sodium content leaves me feeling weighed-down and dehydrated. Which is pretty much the opposite of what breakfast should be doing for your body.
But where there is a food problem, Foodie Flavor will find a solutions – and so, this healthy quiche recipe was born!
For breakfast, I would pair this healthy quiche with a scoop of baked oatmeal and some Apple Maple Breakfast Sausage. For lunch, a salad of leafy greens with sliced pear would be a delicious combo. For dinner, a baked sweet potato and oven-roasted asparagus or broccoli would make the perfect pairing.
Healthy Quiche Recipe – Crustless with Mushrooms and Onions
- 3/4 cup mushrooms, sliced
- 2 teaspoons butter
- 1 1/2 cup onion, thinly sliced
- 1/2 teaspoon light salt, divided
- 6 eggs
- 4 ounces cottage cheese
- 1/4 teaspoon fresh thyme
- 1/4 teaspoon garlic powder
- 1/2 teaspoon olive oil
- Freshly ground black pepper, to taste
Place a shallow tart pan or baking dish in the oven. Preheat oven to 350 degrees with dish in oven.
Place a small nonstick sauté pan over high heat. Coat pan with a thin layer of olive oil and add mushrooms. Cook, without stirring, until they are well browned on the bottom. Then stir and cook a few minutes longer. Transfer mushrooms to a plate and return pan to heat.
Add butter to pan and swirl. Add onions, scattering across bottom of pan. Cook, stirring very occasionally, until onions are golden brown and caramelized. Season with half of the light salt.
In a small bowl, whisk eggs with cottage cheese, thyme, garlic powder, and remaining salt until well combined. Remove hot tart pan or baking dish from oven and coat well with a thin layer of oil. Pour egg mixture into pan. Scatter mushrooms over egg mixture, then top with onions, reserving a tablespoon or two for a garnish.
Return quiche to preheated oven and bake for 10-15 minutes, or just until the egg mixture is set in the middle. Let rest at room temperature for 5 minutes (crustless quiche will pull away from the sides of the pan slightly) before cutting into four wedges. Before serving, top with reserved onion and sprinkle with freshly ground black pepper to taste.
Makes 4 servings.