Crust less Quiche


Quiche is one of those dishes that can make you look like a professional chef with hardly any effort at all. You basically throw some vegetables in with some eggs and cheese and let the oven do the rest. I guess making a good potato crust can be tricky but lucky for you, no need for that with this recipe! I totally stole this from one of my very favorite bloggers and a fellow Ohio State Buckeye, The Hummusapien so all credit goes to her. However, it makes a great base for you to add whatever veggies you have on hand. I love the tomato and basil combo and kale is good in anything, am I right? Whip this up before a brunch and I promise it will be a crowd pleaser.


-3 eggs
-4 egg whites
-1/2 cup of milk (I used unsweetened almond as usual)
-1/3 of a medium onion, diced
-1 cup of kale, chopped
-1 tomato, chopped
-1/3 cup of basil, chopped
-1 clove of garlic, minced
-1/2 cup of shredded cheese (I used almond mozzarella)
-1/2 teaspoon of salt
-Pepper to taste

Preheat the oven to 350 degrees. Meanwhile, in a large bowl whisk together eggs, egg whites and milk. Add the veggies and cheese and stir to combine. Pour into a greased pie pan and bake for about 40 minutes or until the middle is nice and set. Enjoy!

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