Slimming World Crustless Quiche (2024)

Healthy Crustless Quiche! This healthy vegetarian quiche makes a perfect healthy breakfast or lunch. Easy to prepare, naturally gluten free and just as tasty hot or cold. Change it up it to include your favourite veggies and pack it into lunch boxes or take it along to a picnic.

You will also love myCottage cheese, kale and smoked salmon frittata

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I have to admit that breakfast is my biggest stumbling block. I am just not a morning person and would rather stare into my coffee for an hour than get up to make something to eat.

Skipping breakfast isn’t the greatest idea when you are on the diet plan – or in general. I tend to make bad choices if I haven’t got something in my tummy to keep me going.

So it’s crustless quiche to the rescue – call it the lazy breakfast option for those too time-pressed to make breakfast. But you can also eat it for lunch, as a snack or for dinner – who am I to judge?

What’s a Crustless Quiche?

The clue is in the name! Remove the crust and what you are left with is a slimmed down version of traditional quiche.That’s right, you still get the deliciousness but none of the fiddly work of making pastry and just a fraction of the calories.

In many ways a crustless quiche resembles a frittata or an a egg casserole. It’s a great way to use up all the vegetables that are lurking in your fridge and you can customise it according to what you have available.

My version is vegetarian but you can easily add bacon, sausages, prawns, crab or smoked salmon if you like. Pretty much anything goes in fact – add some leftover potatoes and call it a Spanish tortilla if you like!

Versatile and slimming friendly

This crustless quiche is your friend if you are ever left wondering ‘what can I have for breakfast’ or ‘what’s an easy low calorie lunch’. Since this healthy quiche is just as delicious served cold (or reheated) you can make it on a weekend and eat through the week.

It’s also FABULOUS baked as a mini quiche bites, simply divide the mix into a muffin tin and bake!

The recipe has only 20g of feta per slice if you slice into 6 portions so well within your limits. You could sprinkle with a couple of tablespoons of grated Parmesan as well. One slice is under 150 calories – happy days!

Here’s what you will need

The recipe I am including with this post is really more of a suggestion. You can change up the vegetables or add bacon, sausages, salmon etc. provided you keep the eggs and cheese ratios the same. Make sure the ingredients are well mixed before pouring into a pan to bake.

• Low calorie spray such as Fry Light
• 6 large eggs – or 7 medium eggs
• Quark cheese or cottage cheese plus a little feta or cheddar cheese for flavour (part of your healthy allowance)
• Vegetables: I used a red bell pepper, courgette and red onion – feel free to improvise!
• Mixed Italian herbs and garlic powder
• Chopped parsley

How to make a Crustless Quiche

Take a look at thisstep by step tutorial– plas note you will find the full recipe, including ingredients in the recipe cardat the end of this post.

STEP 1. Preheat the oven to 180°C (350°F) and spray a pie dish with low calorie cooking spray such as Fry Light.

STEP 2. Spray a frying pan with low calorie cooking spray and sauté the vegetables with the salt and seasonings for about 8 minutes until slightly softened. Leave to cool slightly.

See Also

The Secret to the Perfect Crustless Quiche Lorraine — Chef DeniseCrustless Asparagus, Leek & Feta QuicheBest 15 Crustless Quiche Recipe Ideas - Whole Lotta YumCrustless Vegetable Quiche - Health AND Flavor

STEP 3. Break the eggs into a large bowl and add the quark cheese. Use a balloon whisk to combine well, breaking up the cheese.

STEP 4. Add the veggies and parsley and mix together.

STEP 5. Transfer to the prepared dish. Sprinkle with the crumbled feta cheese and decorate with a few slices of red onion.

STEP 6. Bake for 40 minutes or until the quiche has set. Leave to cool for 5 minutes then slice and serve warm with a green salad for lunch or on its own for breakfast.

To make mini quiches

Spray a non-stick muffin tin with low calorie cooking spray. Follow the recipe and divide the quiche mixture into the muffin pan and bake for 30 minutes, or until set. Leave to cool slightly before turning out of the tin.

Storing and freezing

You can keep the quiche in the fridge, wrapped or in a container, for 4-5 days. Eat cold or reheat in the microwave for a couple of minutes.

This SW quiche doesn’t usually last long enough to reach the freezer in my house. If you wish to freeze it then cool completely, slice and freeze each slice individually, wrapped well in cling film and then foil. Use within two months and reheat until hot all the way through before serving.

What pan can I use?

I used a 20cm (8in) ceramic pie dish but any container can be used – cake tins, ceramic or glass oven dishes etc. The cooking time might need adjusting if you pan is small and deep to allow the quiche to set.

HAVE YOU MADE MY HEALTHY CRUSTLESS QUICHE RECIPE? Please leave a rating, post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!