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One of my favorite meals to make for breakfast, lunch or dinner is Crustless Veggie Quiche. This is by far one of the most versatile recipes I’ve ever made. When I’m eating extra healthy, I will make this with mostly egg whites and skim milk. If I’m in the mood to add meat to the recipe, I’ll dice up some pepperoni or bacon to add it. I also always cram lots of vegetables in it. I always use peppers and onions and have used other veggies like kale, cauliflower, spinach, broccoli, jalapenos and even zucchini.
When I was eating foods with gluten, I would always make this recipe with Heart Smart Bisquick. Last year when I was 100% gluten free, I would make this Crustless Veggie Quiche, with gluten free baking blends. I have had great success using Pamela’s Baking and Pancake Mix as well as Gluten Free Bisquick in this recipe. (Please note that the recipe below is interchangeable – all you need is 3/4 cups Bisquick or Pamela’s or a different baking mix.) Check: Publix Ad, Meijer Ad in WeeklyAds2. The major difference I have noted for regular Bisquick versus a gluten free baking mix is that the Bisquick quiche rises a bit more and is a bit more fluffy while the gluten free variation is a bit more dense.
This Crustless Veggie Quiche is excellent fresh out of the oven. But it is also amazing reheated the next day. It is filling and well rounded meal as it has lots of protein from the eggs, milk and cheese. And, it has lots of fiber, vitamins and nutrients from the veggies!
In a mixing bowl, mix the wet ingredients (recipe is below)
Saute your vegetables (recipe is below)
In a casserole dish, layer your vegetables, cheese and then milk and egg mixture (recipe is below)
Finished Product: Crustless Veggie Quiche
Crustless Veggie Quiche
Ingredients
1/2 Large Onion Diced
1 Large Pepper Diced
1/2 Head of Broccoli (I steam the broccoli until it is almost fully cooked)
3/4 Cup Bisquick or Pamela’s Gluten Free Baking & Pancake Mix
1 1/2 Cup Milk (I’ve used skim and 1% milk with great results)
3 Eggs (I’ve also used 1 egg and 4 egg whites with great results)
1/2 cup Cheddar, Swiss or Mexican Blend cheese (I’ve used shredded and block cheese)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Crushed Red Pepper (if you like your food spicy)
**other optional ingredients, spinach, asparagus, pepperoni, bacon, tomatoes – the list goes on and on!
Directions
1) Preheat your oven to 400 degrees. Spray a baking dish with non-stick cooking spray
2) In a frying pan, saute all vegetables (and meat if you use it) in olive oil until veggies are soft.
3) In a mixing bowl, whisk baking blend, milk, eggs, salt, pepper and crushed red pepper
4) In your casserole dish, spoon sauteed vegetables and cover the bottom.
5) Layer shredded cheese on top of the veggies.
6) Pour whisked egg & milk mixture onto the top of the cheese.
7) Bake for 35-40 minutes until a nice comes out clean.
Serve and enjoy!
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Thanks for coming to Addicted to Saving! Here’s a little bit about me so you can know who’s behind all these posts!
My name is Liza and I began my money-saving journey in the Spring of 2009 as a way to stretch a limited household income. I had lost my job and my hubby was self-employed. I launched Addicted to Saving in November of 2009 and it has grown by leaps and bounds. Since then, my hubby and I have struggled with the ups and downs of two failed adoptions and are now LOVING being parents to our little man Asher who we brought home from Ethiopia in August of 2013. I feel incredibly blessed to be able to help you save money. My goal is that you will have FUN and become empowered to save more and more money each week..
Doesn’t Bisquick have gluten? Just curious! :o) I’m not GF but, I have friends that are and I always like to share GF recipes when I find them! :o) This looks super yummy either way!
Sorry! I just read the actual blog above the recipe! I guess I should do that first next time! :o)
No problem 🙂 I use Pamela’s (which is G-free). But I do believe Bisquick now has a Gluten Free variation. I haven’t tried that yet though 🙂
The gluten free Bisquick does indeed yield a slightly fluffier baked product, be it cobbler, quiches, etc…
Best thing to make for company, hands down!
I made one for my folks using fresh crab, red pepper, green onion, some Italian blend cheese with a bit of cream cheese too. Delish!!
I make this without crust and it works out great. We don’t need the extra carbs so I just spray the pan and then pour in the egg mixture.
That is a great idea Ivy! Your version makes more of an egg bake! I will need to try that next time 🙂
Can you use almond milk or anything besides actual dairy milk? My husband can’t eat any dairy. Is that GF mix you use grain free?
Hi Giselle – I vaguely remember using soy milk a couple of years ago when I was still able to eat soy products. However, I can’t remember how it turned out! If you end up trying almond milk, please let me know how it turns out. I would love to hear!
Thanks for sharing, I am looking forward to trying this, it looks yummy! Bisquick does come in GF and it’s great, I use it in a wide variety of recipes from pot pies to baking cakes, it makes a great coating for chicken too. It is my favorite GF product.
Would this freeze well? I live alone and would like to portion it out then freeze it. Thoughts?
Barbara, I have not tried that. I will say that when I keep it refrigerated and try it the next day, it’s often better than the night I cooked it! Maybe you could try halving the recipe so that you don’t have any go to waste? Keep us posted if you do freeze it – I’m interested to know myself how it turns out.
I made a variation of this today and it turned out fantastic!! Great recipe!! I needed more servings for a group meeting so I increased some things. I used 1.25 cups of Pamela’s GF mix, a dozen eggs, almond milk, fresh spinach sauteed in minced garlic and grass fed butter, regular flavor cooked sausage and sharp cheddar mix. I also added oregano and ground mustard. Very versatile recipe!! I’ll be making it again. Very yummy and easy!
I’m so glad you liked it Toni! This is by far one of my favorite meals to make! I’m so glad it came out good. Next time I’m going to try adding oregano and ground mustard – I’m thinking those flavors would go so nicely in the quiche!