Garden Party Crustless Quiche

13 50 236
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 3
Garden Party Crustless Quiche
Health Highlights


1 tsp Coconut oil
1/3 cup Sun-dried tomatoes (sulphite free, chopped)
1/2 cup White onion (diced)
2 clove(s) Garlic (minced)
1 cup pieces White mushrooms
1 cup Broccoli florets
1/2 medium pepper(s) Red bell pepper (chopped)
1 1/2 cup Kale (can use spinach or swiss chard - roughly chopped)
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Dill, dried
1 cup Almond milk, unsweetened (can use any non-dairy milk)
6 large egg Egg


  1. Preheat oven to 350°F and grease pie pan with coconut oil.
  2. Rehydrate sun-dried tomatoes in 1 cup of hot water for 20 mins until soft.
  3. Heat 1 Tbsp of water in a large frying pan over medium-high heat.
  4. Once pan is hot, add veggies (onions, garlic, mushrooms, broccoli, pepper and kale).
  5. Season veggies with onion and garlic powders.
  6. Lightly sauté veggies for 3-5 minutes until slightly tender.
  7. Drain any excess water and place veggies in a pie pan.
  8. Mix in sun-dried tomatoes and set aside to cool.
  9. In a large bowl, lightly whisk together eggs, almond milk and dill.
  10. Pour egg mixture evenly into the pie pan over the cooled veggies.
  11. Place in preheated oven and bake for approximately 35 minutes or until the middle no longer “jiggles”.
  12. Once cooked, remove from oven and allow to cool for 5-10 minutes before slicing.
  13. Slice and enjoy!


Choose your favorite vegetables for this versatile quiche!

Nutrition Facts

Per Portion

Calories 236
Calories from fat 122
Calories from saturated fat 43
Total Fat 13.6 g
Saturated Fat 4.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 4.5 g
Cholesterol 433 mg
Sodium 226 mg
Potassium 728 mg
Total Carbohydrate 13.7 g
Dietary Fiber 4.0 g
Sugars 7.3 g
Protein 16.8 g

Dietary servings

Per Portion

Meat Alternative 1.1
Milk Alternative 0.3
Vegetables 2.3

Energy sources


Meal Type(s)