This Cast Iron Crustless Quiche will make your taste buds smile! It’s chock full of veggies and protein, and is the perfect way to enjoy your favorite brunch food without all the guilt.
If I could choose one meal of the day to eat for the rest of my life it would be brunch. I absolutely love breakfast, but there’s something about brunch that blows it out of the water. I like how it combines sweet and salty, and who isn’t up for a mid morning meal (or, as I like to call it “second breakfast” or “first lunch”). One of my favorite bunch foods is quiche, especially when it’s full of cheese and bacon, and has a flaky crust. However, I know that’s definitely not the healthiest choice I could make, so the other night I decided to try my hand at making a healthier version of my favorite brunch food.
As I was making my quiche, I looked over at my cast iron and thought “Hey why not try making it in that?” and so I did. Guys, I’m so glad I tried it out! Not only did I have just my cast iron to clean, but it added a nice crispiness to the edge that I loved. And I’ll also be honest with y’all… I didn’t skimp on the cheese (because it’s not quiche without it). I did, however, skip the crust, added a ton of veggies, and subbed some of the eggs for egg whites, so I feel like I did a pretty decent job of keeping it clean. I thought I would miss the crust, but it was still delicious without it. I warmed up leftovers the next morning in my toaster oven, and it was just as tasty as the previous day. This quiche is definitely going to show up regularly in our weekly meals!
The shining ingredient in the quiche was the butternut squash. I wanted to throw a little “fall” into my meal, and butternut squash was the first thing that came to mind. I loved it! The squash added creaminess, a yummy nutty flavor, and I loved every bite of it. To make things easier on myself (because let’s face it, I hate having to spend a lot of time cooking dinner on a week night), I decided to use some pre cut frozen squash. I found a bag of organic diced butternut squash at the grocery store, and gave it a try. It was SO easy, and saved me the time of peeling and cubing my squash. I highly recommend it!
Now, without further ado, here is the much anticipated Cast Iron Crustless Quiche recipe. I hope you enjoy!
What is your favorite “lightened up” recipe you’ve tried? Let me know in the comments below.
Cast Iron Crustless Quiche
- 1 Tbsp olive oil
- 1 onion
- 1 clove garlic, minced
- 1 cup asparagus, chopped
- 2 cups butternut squash, diced
- 2 cups mushrooms, chopped
- 1 cup spinach, chopped
- 2 cups cheese, shredded (I used Mozzarella and Monterey Jack)
- 5 eggs
- 5 egg whites
- 3/4 cups milk
- 2 tsp thyme
- 1 tsp smoked paprika
- Pink Himalayan salt and pepper to taste
- Preheat oven to 350.
- In a large cast iron skillet, cook the onions until translucent and slightly caramelized, about 10 minutes.
- Add the garlic, asparagus and squash and cook until slightly tender, about 5 minutes.
- Add the mushrooms and cook for another 5 minutes.
- Turn off the heat and mix in the spinach.
- In a bowl, whisk together the cheese, eggs, egg whites, milk and seasonings. Pour into the cast iron skillet and make sure everything is evenly spread out.
- Bake for 40 minutes, or until the eggs have set. Turn on the broiler for the last 2-3 minutes to get a nice crispiness on top!
- Let it sit for 10 minutes before cutting, and enjoy warm.
- These keep well in the fridge. All you have to do is warm in a toaster oven, oven or microwave and it's ready to go!
- Make this quiche in advance, and heat up for breakfast every morning. Meal prep made easy!