Whip up an easy vegetarian breakfast or dinner with this skinny southwestern crustless quiche recipe. It’s as tasty as it is versatile! 142 calories and 2 Weight Watchers Freestyle SP
Skinny Southwestern Crustless Quiche Recipe {Vegetarian}
This crustless quiche recipe saved me a couple of nights ago. It was a week full of soccer practices, baseball tryouts and work deadlines. That meant one thing…dinner planning disappeared into the abyss, along with vacuuming and dusting. At least, that’s my excuse. Otherwise I’d have to admit that housecleaning is not my forte, and that would be entirely untrue. (I can hear my family’s laughter ringing in my head as I write that.)
This is one of those recipes that makes for a healthy brunch recipe on the weekend or a quick re-heated breakfast on school mornings, but also easily crosses over to dinnertime. It ranks right up there with my make-ahead baked egg recipes and Asparagus & Feta Cheese Crustless Quiche!
This version takes on a southwestern flair, with black beans, tomatoes and pepper Jack cheese. However, it is also very versatile and can take on almost every egg-friendly profile.
Do you want to add turkey sausage? Go for it! How about mushrooms and fresh thyme? Sounds good to me! Cheddar and red bell peppers? I’m all over that!
The blacks beans sunk to the bottom when I sprinkled them into the egg mixture and formed a pseudo-crust when baked. It was actually kind of cool! If you prefer that the black beans end up in the middle of the quiche, add them halfway through baking.
How to make crustless quiche:
- Start by lightly coating a 9-inch pie dish with cooking spray and preheating the oven to 375 degrees F.
- If you are including meat (such as sausage or bacon) or vegetables that need to be softened (like mushrooms or bell peppers), sauté those first in a skillet.
- In this recipe, I used a combination of eggs and egg whites, but using just whole eggs works just as well. Whisk the eggs with either milk or water.
- Pour the egg mixture into the pie dish, then sprinkle the filling ingredients evenly over the eggs. Top with cheese.
- Bake the quiche until the eggs are set in the center, about 30 to 35 minutes. The egg mixture will puff up a bit, like a soufflé, near the end of the cooking time, then fall again once removed from the oven.
- Let the quiche cool for 5 to 10 minutes, then cut into wedges and serve.
Make-ahead instructions:
- Prepare any fillings ahead of time, including cooking vegetables and meat. Cover with plastic wrap and store in the refrigerator.
- Whisk the eggs, egg whites and water in a bowl, cover and refrigerate.
- Just before baking, pour the whisked egg mixture into the prepared pie dish, top with filling ingredients and sprinkle cheese on top. Bake as usual.
Can crustless quiche be reheated?
- Yes! We do this all the time. Cooking the quiche ahead of time, then reheating portions for breakfast is a great time-saver in the morning.
- Transfer a wedge of the quiche to a plate, then heat in the microwave until the egg is heated through. In our microwave, that takes 30 seconds to 1 minute, but the time will vary depending on the wattage of the microwave. To be safe, heat in shorter spurts until the quiche is heated through.
Other skinny egg recipes:
Scrambled Egg Wrap with Spinach, Tomato & Feta Cheese {Cookin’ Canuck}
Make-Ahead Baked Egg Recipe with Turkey Sausage, Mushrooms & Tomatoes {Cookin’ Canuck}
Green Chile & Cheese Egg Muffins {Kalyn’s Kitchen}
Low Carb Zucchini Sausage Egg Casserole {All Day I Dream About Food}
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Southwestern Crustless Quiche Recipe with Black Beans {Vegetarian}
Ingredients
- 5 large eggs
- 5 large egg whites
- 1/3 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2/3 cup black beans preferably low-sodium
- 1/2 cup chopped tomato
- 3 ounces pepper Jack cheese grated
- cilantro for garnish
- salsa for serving
Instructions
- Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with cooking spray.
- In a large bowl, whisk together the eggs, egg whites, water, salt and pepper. Pour the egg mixture into the prepared pie dish.
- Sprinkle the black beans, tomatoes and pepper Jack cheese evenly over the eggs.
- Bake until the egg is set in the center and starting to brown, 30 to 35 minutes.
- Let the quiche cool for about 10 minutes, garnish with cilantro and cut in to 6 wedges. Serve with salsa.
Notes
Nutrition
This post was originally published on March 7, 2014, and has been updated.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
KATHLEEN GIERHART
Looks great…haven’t made it yet. Question: Do the beans go to the bottom to form that “crust” or are they mixed throughout? I like the picture with the beans on the bottom.
Dara
Hi Kathleen, because the beans are heavier than the egg mixture, they tend to sink to the bottom while cooking and do form a sort of crust. I hope you enjoy it!
Frances
I think this is my favoite baked egg recipe, I even use less cheese and more eggwhite to egg ratio and it works out just fine. I have made this one several times. Great recipe with addition of beans.