This crustless quiche makes an easy primal/low-carb/gluten-free breakfast! It’s also a great way to use up leftover cooked meats and vegetables. And sneak some veggies into your diet. (It’s Paleo except for the sour cream/yogurt.)
It also reheats beautifully. One thing I don’t like about a lot of make-ahead-and-reheat egg dishes is they get kind of tough in the microwave. Not so with this recipe!
I think it’s the sour cream, which also lends a delicious, very mild tang.
If serving this with a soup and/or salad, and maybe another side (say, sweet potato hash), this recipe makes four to six servings. But when I’m eating just this for a quick heat-eat-and-go breakfast or lunch, I have a third of it myself.
Things I’ve put into this quiche at various times: sausage, bacon, mushrooms, broccoli, spinach, kale, arugula, bell pepper, zucchini, tomatoes. Other possible additions: asparagus, sweet potato, jalapeno or other hot peppers, Brussels sprouts, chicken, turkey, other herbs and spices.
Crustless sour cream quiche recipe
3 large eggs
3/4 cup sour cream or full-fat plain Greek yogurt
1/3 c. chopped onion (cooked) OR 2 T. chopped chives
1 to 1.5 c. already-cooked vegetables and/or meats of your choice, diced to about 1/4 – 1/2″
2 T to 1/2 c. shredded cheese; optional*
1/4 t. black pepper
Preheat oven to 350 degrees. Spray or grease a 6×9 baking dish and set aside.
Saute all the vegetables to get a good amount of their moisture out. Mushrooms, as well as greens like spinach and kale will release a lot of moisture; if you put them in the quiche raw, they’ll make it watery. Measure them after cooking.
Whisk the eggs and sour cream well. Stir in all the remaining ingredients and pour the mixture into the baking pan. Bake the quiche at 350 degrees for 30 minutes or until the center is set. A sharp, unserrated knife inserted near the center should come out mostly clean. The dish will continue to cook once removed from the oven, and if you are making it to reheat, being slightly underdone is not a bad thing.
Let stand for 10 minutes before cutting.
Keeps well in the fridge for a few days. Reheat in the microwave or oven.
* About the cheese and salt…
If you’re using a strongly-flavored cheese such as feta or Parm, 2 T. should be plenty. If you’re using a milder cheese such as mild cheddar or Monterey Jack, you can use up to 1/2 cup.
How much salt to put in depends on how much meat and cheese you used, and how salty the meat is. If you used a lot of salty bacon and a generous amount of cheese, you may only need a dash or pinch of salt — if that. If you went light on cheese and have no salty meats, you may want up to a 1/4 t. of salt.
Is there a dairy free substitute for the sour cream/greek yogurt included in this recipe?
I’ve never tried it, but coconut milk yogurt might work.