Crustless Quiche with Caramelized Onions and Mushrooms
Healthy, hearty, and full of flavor. Everything you might desire in a quiche, minus the crust, is in this recipe. My favorite part? The caramelized onions, which makes it slightly sweet and a bit rich. This recipe is even customizable if you want to swap out some ingredients for your other favorites. Give it a try, it doesn't disappoint.
I love a good hearty quiche for breakfast, brunch, or even lunch. However, as I have navigated through this health and food journey, I knew I wanted to find a way to enjoy a slice of quiche, without that heaviness afterwards. This quiche is still FULL of flavor and packed full of nutrients that will satisfy that quiche craving! My favorite part? The caramelized onions that add a hint of sweetness and decadence, making it a little extra special.
This recipe is super versatile as well. If there are other veggies you want to swap out or add in, it’s absolutely attainable. Same goes for the cheese. If you prefer one type of cheese over another, use what you like! I like to pair this with items such as a slice of avocado toast, a simple side salad, fruit, or even a two-ingredient dough bagel.
- 4 Eggs
- 4 Egg Whites
- 1/4 cup Milk or Milk Alternative (I used unsweetened oat milk as that’s what I had on hand)
- 1 Medium Onion (Will be turned into caramelized onion)
- 1 tsp Olive Oil
- 2 tbsp Low Sodium Chicken Broth
- 1/2 cup Mushrooms
- 1/2 cup Roasted Red Peppers, Chopped (I just got mine from a jar and chopped it up into small slices)
- 1/2 cup Shredded Cheese (I used fat free mozzarella)
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Nutmeg
- 1/4 tsp Baking Powder
- Salt and Pepper to taste
- Preheat oven to 350* F
- Heat a non-stick skillet to low-medium heat with the 1 tsp of olive oil and add in the onions. Once they start to become translucent, add the chicken broth and turn to low heat and cover.
- Cook the onions until caramelized for about 30 minutes, stirring frequently to ensure they don’t burn. The onions will cook down significantly.
- Add in the mushrooms and cook until browned.
- Meanwhile, in a mixing bowl combine the eggs, egg whites, milk, cheeses, spices, and baking powder and whisk together.
- Add in the caramelized onions, mushrooms and chopped roasted red pepper to the egg mixture until combined.
- Pour mixture into a 9-inch pie dish that has been sprayed to ensure it doesn’t stick.
- Bake for 35-40 minutes. Insert a toothpick into the center, and if it comes out clean, it is cooked through.
- Let cool and set for about 10 minutes before slicing.
- The baking powder will help it rise slightly and become a little fluffier. This is totally optional, and really wouldn’t make a huge difference if you left it out.
- To make it even fluffier, whisk the egg whites in a separate bowl and then combine with the whole eggs.
- If you use a milk alternative like I did, I would highly recommend using an unsweetened original version- as you probably wouldn’t want to use a vanilla milk alternative.
- Feel free to swap in and out any vegetables and cheese preferences. I’ve also used spinach in this recipe before, which has turned out well. Can also add in any breakfast meats as you wish.