Crustless Mediterranean Quiche

Crustless Mediterranean Quiche
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Summary
This low-carb, crustless quiche is elevated by rich Mediterranean flavors and packed with veggies. Perfect for breakfast, lunch, or dinner, it can also be made ahead of time and reheated before serving. Serve alongside a simple green salad tossed with a balsamic vinaigrette for a complete Mediterranean meal.
  • Prep time
    15 min
  • Cook time
    45 min
  • Servings
    8 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 140

  • Total Fat 8g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 150mg
  • Sodium 310mg
  • Total Carbohydrate 7g
    • Dietary Fiber 1g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 8g
  • Potassium 260mg
  • Phosphorus 160mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Medium-fat meat, 1 Fat

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • olive oil
    1 tbsp
  • medium onion (diced)
    1
  • red bell pepper (seeded and diced)
    1
  • zucchini (shredded)
    1
  • salt
    1/2 tsp
  • black pepper
    1/2 tsp
  • eggs
    6
  • herb and garlic goat cheese
    2 oz
  • fresh thyme
    1/2 tsp
  • Dijon mustard
    1 tsp
  • pitted Kalamata olives (minced)
    8
Directions

Directions

  1. Preheat oven to 400°F. Coat a 9- or 10-inch pie pan with cooking spray. Place on a baking sheet and set aside.

  2. Add olive oil to a small nonstick sauté pan. Add onion, bell pepper, zucchini, salt, and pepper, and sauté 10–12 minutes or until there is no more liquid in the pan. Set aside to cool.

  3. In a mixing bowl, whisk together eggs, milk, cheese, thyme, mustard, and olives.

  4. Pour cooled vegetable mixture into the prepared pie pan and spread to cover the bottom of the pan. Pour the egg mixture over the vegetables.

  5. Bake 30–35 minutes or until center is set. Let cool 10 minutes before slicing. Slice into 8 pie wedges.

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