Vegetable Crustless Quiche

Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1hr 15 minutes


  • 1 and ½ cups sliced yellow squash (butternut)
  • 1 and ½ cups of kale (or spinach)
  • 1 large red bell pepper (or any colour) chopped
  • A handful of sliced black olives
  • 6 cremini mushrooms chopped
  • 6 asparagus spears (for the top)
  • Green onion (to garnish)
  • 2 garlic cloves chopped
  • ½ tbsp ground thyme
  • ½ tbsp dried basil
  • 3 large eggs
  • 3 large egg whites
  • ¾ cup milk (1 or 2%)
  • ¾ tsp salt
  • ¼ tsp fresh ground pepper
  • ⅔ cup crumbled goat cheese feta

Optional Ingredients:

Soooo many choices!! Add whatever you like!! Broccoli, cauliflower, parmesan cheese, tomatoes, cilantro, swiss chard, collards, sriracha on top, etc..


  • Heat a large skillet over med-high heat.  Spray pan and add sliced squash, kale, pepper, garlic, thyme, basil, a pinch of salt and pepper (the remaining salt and pepper goes into egg mixture).
  • Pre Heat oven to 350 and spray a pie pan and set aside.
  • Whisk egg whites, eggs, milk, salt, pepper until well combined. Arrange the veggies in the pan. Top with the crumbled feta and pour egg mixture over it.
  • Bake for 50 minutes or until filling is set.  Cool for 10 minutes on a rack before serving. Serve with a mixed salad on the side. Voilà!


Full of protein, good fats, and loads of vitamins and minerals, this is a wonderful post workout meal! Best of all it is full of flavour and will keep you feeling full and satisfied. Make on a Sunday and enjoy for a couple of meals during the week!  

Makes great leftovers! Store tightly covered in fridge –keeps up to 4 days.

You can make ahead, freezes well for up to 2 months. Thaw overnight and bake at 350 for 20 minutes.

Fitness Studio in Ottawa Valley, Deep River
Lesley Levinski

Lesley is the Owner and Fitness Instructor Specialist for Baila Studio Fitness. Her passion for teaching classes grows with each year of experience. She loves seeking out new trends in the fitness industry and is always working on getting trained in new areas and new certifications.

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