Crustless Italian Quiche - Sonia Jhas
single,single-post,postid-8428,single-format-video,eltd-core-1.1.1,averly child-child-ver-1.0.0,averly-ver-1.3,eltd-smooth-scroll,eltd-smooth-page-transitions,eltd-mimic-ajax,eltd-grid-1200,eltd-blog-installed,eltd-main-style1,eltd-header-standard,eltd-sticky-header-on-scroll-down-up,eltd-default-mobile-header,eltd-sticky-up-mobile-header,eltd-dropdown-default,eltd-,wpb-js-composer js-comp-ver-6.7.0,vc_responsive

Crustless Italian Quiche

They sound boring, but they taste amazing!

These little quiches are easy to make, they store well, and they come in super handy when you need a snack or light meal on-the-go! This recipe is packed with protein, flavour, and really hits the spot when you need a savoury nibble! 🙂


2 large eggs
1/2 cup egg whites
2 cloves garlic, finely chopped
1/4 cup onion
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tbsp italian seasoning
1-2 cups veggies, finely chopped (try spinach, mushrooms, peppers, and broccoli)


1. Preheat oven to 350 degrees
2. Toss everything into a large bowl and beat until fluffy
3. Lightly spray muffin tin
4. Bake for 25-30 minutes at 350 degrees
5. Allow to cool for 5-10 minutes before removing from pan
6. Enjoy! 🙂