We both vividly remember our first time eating an Oreo cookie. We were seven years old, having an afternoon snack at our friend’s house and we broke open the cookie, licked the creamy insides clean. Then we bit into the outside (the cookie), were uninterested in it and left it behind. We moved on to the next Oreo to lick the inside clean. We think we probably cleaned out the package of cookies (well at least we cleaned out the filling, licking it off the cookie) and left the cookie behind. We’ve always been those girls who are all about the filling or the insides when it comes to food. Whether it’s the insides of an Oreo cookie or a Ho-ho, the fruity filling of a pie, the insides of a sandwich or the inside of a pot-pie, we’d dig into the creamy middle and savor every last bite and could care less about the crust or outside. And to this very day, we’re the same way…
So when you requested a lightened up quiche, we were all over it, and knew just how we’d make it savory, flavorful, insanely delicious and guilt-free…can you say hello to our Skinny Crustless Quiche?! 🙂 And just in time, Cabot sent us some of their delicious cheese, so it was the perfect time to start creating.
So how’d we make our crustless quiche delicious yet guilt-free? We simply made sure the inside packed in the creamy, cheesy, delicious flavor, since it’s the crust that typically packs in extra calories and artery-clogging fat. Then we loaded ours quiche with veggies to pack in antioxidants, fiber and flavor while slashing the calories. We also lightened ours up by using 1% milk. The cheese and eggs kept it rich, creamy and cheesy!
(Psst…if you want more comfort foods, please feel free to search this site (we’re always lightening them up!)! Here are few to try:
Comfort Food Reinvented Apple Pie
Microwave Peanut Butter Chocolate Chip Cookies )
We ended up with this delicious creation with less than 120 calories per quiche—oh yeah! 🙂
Skinny Crustless Quiche
Makes 6 Servings
Ingredients
2 cups vegetables (we used 1 cup Kale, 1/3 cup tomato, ⅓ cup broccoli, ⅓ cup bell peppers — but feel free to substitute with your favorite veggies!)
3 oz Cabot Seriously Sharp Cheddar Cheese (Their packaging is awesome – It measures in oz along the side of the plastic!)
2 whole Eggs, 3 egg whites (we use Eggland’s Best eggs because they have 25% less saturated fat than other eggs)
-1 cup 1% Milk
-1 tsp freshly ground Black Pepper (and any of your favorite fresh spices and herbs)
Kitchen Supplies
– 6 cup non-stick cupcake/muffin pan
– 1 cookie sheet
– 1 bowl
– 1 whisk
– 1 spoon
– A cutting board with knife
Directions
1. Preheat the oven to 375 degrees.
2. Prepare your veggies by cleaning and chopping them. Set aside. Shred and/or dice the cheese (Don’t worry about it being perfect, it will all melt into deliciousness anyways. ) Set aside.
3. In a medium-sized bowl, whisk the whole eggs with whites for 1 minute to help your eggs to gain volume. Whisk in the milk until combined. Stir in the cheese and black pepper. (Keep in mind, you made need to stir again in the future as the cheese is more densedenser and will likely settle in the bottom.)
4. Evenly distribute the veggies in your cupcake pan. Pour the egg, milk and cheese mixture over each cup as well, evenly distributing. (Kitchen tip: we used a large spoon to add the egg/milk/cheese mixture. It was much easier to add the milk and egg and cheese equally as our cubes settled to the bottom).
5. Place the filled cupcake on the empty cookie sheet (no one wants to have spills in their oven!) and bake for 45-50 minutes, or until the tops of the quiches are slightly brown.
6. Remove from oven, let cool for a few minutes before removing. Enjoy! 🙂
Nutritional Information, per 1 personalized quiche
117 calories, 6.6g fat, 3.8g saturated fat, 79mg cholesterol, 163 mg sodium, 190mg potassium, 5.6g carbohydrates, 1g fiber, 3g sugar, 9.4g protein
69% Vitamin A, 29% Vitamin C, 18% Calcium
The Nutrition Twins work with Eggland’s Best to help people get more nutrients.
- 2 cups vegetables (we used 1 cup Kale, ⅓ cup tomato, ⅓ cup broccoli, ⅓ cup bell peppers — but feel free to substitute with your favorite veggies!)
- 3 oz Cabot Seriously Sharp Cheddar Cheese (Their packaging is awesome - It measures in oz along the side of the plastic!)
- 2 whole Eggs, 3 egg whites (we use
- Eggland’s Best
- eggs because they have 25% less saturated fat than other eggs)
- -1 cup 1% Milk
- -1 tsp freshly ground Black Pepper (and any of your favorite fresh spices and herbs)
- Kitchen Supplies
- - 6 cup non-stick cupcake/muffin pan
- - 1 cookie sheet
- - 1 bowl
- - 1 whisk
- - 1 spoon
- - A cutting board with knife
- Preheat the oven to 375 degrees.
- Prepare your veggies by cleaning and chopping them. Set aside. Shred and/or dice the cheese (Don’t worry about it being perfect, it will all melt into deliciousness anyways. ) Set aside.
- In a medium-sized bowl, whisk the whole eggs with whites for 1 minute to help your eggs to gain volume. Whisk in the milk until combined. Stir in the cheese and black pepper. (Keep in mind, you made need to stir again in the future as the cheese is more densedenser and will likely settle in the bottom.)
- Evenly distribute the veggies in your cupcake pan. Pour the egg, milk and cheese mixture over each cup as well, evenly distributing. (Kitchen tip: we used a large spoon to add the egg/milk/cheese mixture. It was much easier to add the milk and egg and cheese equally as our cubes settled to the bottom).
- Place the filled cupcake on the empty cookie sheet (no one wants to have spills in their oven!) and bake for 45-50 minutes, or until the tops of the quiches are slightly brown.
- Remove from oven, let cool for a few minutes before removing. Enjoy! 🙂