This Crustless Quiche makes a wonderful brunch item and it also turns out to be perfect for 'make-ahead' breakfast. It has bacon and is loaded with veggies.
Hi again, this is Konrad and I am back with episode #4 of the Breadless Breakfast Series.
It has been two weeks since my last update (we have been and still are really busy updating the blog's design) and if you remember, I promised to go on a "no grain" diet in my last video. Here is the result of eliminating grain for not just one week - but two weeks.
Take a look:
Eliminating Grain From My Diet Has Been Going Well!
All in all, I have been very impressed with the results I have been getting as a result of eliminating grain from my diet. The first week was hard. So many times I caught myself reaching for a cookie or donut like I always had - only to be self-reminded that "Hey - you're on a diet. You can't have it!"
As before, I kept things within reason. If eliminating grain meant going hungry, I would have it. If given a choice though, I would eliminate it completely.
The result? My belly nearly disappeared. My clothes are a lot looser. In fact, I had to tighten my belt an extra notch a few days ago which made me really happy. Progress is being made not only with me feeling better, but also physically with these tell-tale signs. It's awesome.
I'll Continue the Challenge!
The challenge for next week is to continue this grain free routine. The results have been fantastic and I am hooked. Couldn't stop now if I wanted to 😀
Thanks for following along. Would love your feedback on this journey. Ever done something similar? Ever considered it?
Breadless Breakfast Series, and A Love For Eggs
This crustless quiche makes a wonderful brunch item and it also turned out to be perfect for 'make-ahead' breakfast.
Konrad LOVES eggs for breakfast! But most days there isn't enough time in the morning to fry up some of his favorite protein before he has to leave for work. It's a vicious cycle. We are night owls who stay up late and then try to squeeze in as much sleep as possible before actually having to get up.
Usually, that leaves just enough time for a quick shower, getting dressed and grabbing something to eat on the go. Well, you can't quite eat this crustless quiche on the go, but you can warm up a slice really quick in the microwave or in a pan on the stove-top.
Delicious and Versatile, You Can Have It Your Way!
This quiche has bacon in it and is loaded with veggies. It's almost like your favorite omelette - only in pie slices. I had green beans and Swiss chard on hand, but feel free to substitute other veggies. Just be sure to cut them small enough so they can soften adequately in the baking time.
A quick tip about Swiss chard: in many recipes, only the leaves are used and you are supposed to cut out the stalk. I found it much easier to just hold the stalk tightly while ripping off the leafy part in one quick move. This recipe uses both stalk and leaves, but while the leaves can remain a little bigger, the stalky part should be chopped fairly small to ensure it cooks through.
Crustless Quiche with Green Beans and Swiss Chard
- 6 slices bacon
- 2 stalks Swiss chard
- 1.5 cups cheese grated
- ½ medium onion chopped
- 1.5 ounces green beans chopped
- 4 eggs
- 1.5 cups milk
- 1 tablespoon Dijon mustard
- salt & pepper to taste
- Preheat the oven to 400 F.
- Cut the bacon slices into strips and fry in a pan until crisp. Drain on a paper towel. Use the bacon fat to grease a 9-inch pie plate.
- Wash the Swiss chard and hold tight onto the stalk while ripping off the leaves. Rip the leaves into small pieces and chop the stalks finely.
- In are large bowl whisk together eggs, milk and mustard. Stir in bacon strips, Swiss chard leaves and stalks, grated cheese, onion and green beans. Season with salt & pepper to taste.
- Pour into prepared pie plate and bake for 45-50 minutes. Cool for 15 minutes before cutting into slices.
Other Recipes You Might Enjoy
Check out these similar recipes!
- Breakfast Casserole with Eggs, Potatoes and Sausage - Video
- Blackbean Breakfast Burrito
- Quinoa Porridge Breakfast Bowl
Quiche, especially a crustless version like this one, can be a good option for a diet if you're mindful of the ingredients you use and the portion size. This recipe is loaded with veggies and uses bacon for flavor, making it a balanced and satisfying choice.
While both are egg-based dishes, the crustless quiche typically incorporates more ingredients such as vegetables, meats, and cheeses, making it heartier and more substantial compared to a classic omelette.
You can substitute heavy cream with alternatives like whole milk, half-and-half, evaporated milk, or even plain Greek yogurt for a lighter option. These substitutes can still provide the creaminess and richness needed in a quiche.
If you don't have a quiche dish, you can use a pie dish, cake pan, or even a cast-iron skillet as alternatives. Just ensure that the dimensions of the dish are compatible with the amount of ingredients to avoid overflow during baking.
In place of milk, you can use options like almond milk, soy milk, or even coconut milk as substitutes. These alternatives can work well to maintain the desired texture and taste of the quiche.
The main difference between a crustless quiche and a frittata lies in the cooking method and consistency. A quiche tends to have a softer, creamier texture due to the use of milk or cream and is often baked in a dish, while a frittata is firmer and typically cooked on the stovetop before being finished under the broiler.
The primary distinction between a quiche and a crustless quiche is the absence of a crust in the latter. The crustless version omits the pastry shell, allowing for a lighter and lower-carb alternative while maintaining the essence of a traditional quiche.
A soggy crustless quiche can result from excess moisture from the vegetables or overcooking. To avoid this, ensure that the vegetables are properly drained and cooked beforehand and that the quiche is baked until just set but not overdone.