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Crustless Broccoli Cheddar Quiche

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Crustless Broccoli Cheddar Quiche

Course: Breakfast
Keyword: gluten-free, grain-free, vegetarian
Calorie: 200-300, Under 250
Protein: 21-30g, Over 20g
Servings: 4
Calories: 219kcal


  • 2 cups Broccoli (finely chopped)
  • 6 Egg
  • 1/2 cup Unsweetened Almond Milk
  • 1/2 tsp Sea Salt
  • 1/2 tsp Garlic Powder
  • 4 ozs 2% Fat Cheddar Cheese, Shredded
  • 1 cup Egg Whites


  • Preheat the oven to 350ºF (176ºC) and grease a pie pan with cooking oil.
  • Arrange the broccoli and cheese in a single layer in the prepared pie pan.
  • In a mixing bowl whisk the eggs, egg whites, milk, salt and garlic powder together. Pour the egg mixture over the broccoli and cheese. Bake for 30 to 35 minutes or until the egg has set and is firm to the touch.
  • Slice the quiche into wedges and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Dairy-Free

    Omit the cheese or use a dairy-free cheese instead.
  • More Flavor

    Add finely chopped onions and red pepper flakes.
  • No Almond Milk

    Use dairy, coconut, or cashew milk instead. For an extra creamy quiche use half and half cream instead.
  • Pie Pan

    This recipe was developed using a standard 9-inch glass pie pan.


Serving: 4g | Calories: 219kcal | Carbohydrates: 5g | Protein: 25g | Fat: 14g | Cholesterol: 279mg | Sodium: 758mg | Fiber: 1g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 41mg | Calcium: 124mg | Iron: 2mg

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