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Crustless Quiche Loaf

This Crustless Quiche Loaf is SO EASY! A protein-packed, fluffy, veggie-filled breakfast or brunch loaf without the fuss of a crust.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Easy, Gluten-Free, High Protein, Low-Carb, Meal Prep, Vegetarian
Servings: 6 servings

Ingredients

  • 1 cup part-skim mozzarella shredded
  • 6 large egg whites
  • 6 large whole eggs
  • 1/2 teaspoon baking soda
  • 1/4 cup low-fat milk
  • 2 medium tomatoes chopped
  • 1 yellow bell pepper or orange/red, stemmed, seeded, and diced
  • 2 tablespoons fresh thyme leaves
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Start by washing and dicing the tomatoes and bell pepper into small, uniform pieces. Strip the fresh thyme leaves from their stems. Shred the mozzarella if not pre-shredded. Set all aside.
  • In a large bowl, combine the 6 whole eggs and 6 egg whites. Add the baking soda and low-fat milk. Whisk vigorously until the mixture is light and slightly frothy. This helps to make your Crustless Quiche Loaf airy and tender.
  • Gently fold in the chopped tomatoes, diced bell pepper, shredded mozzarella, and fresh thyme leaves. Season with salt and pepper, mixing just until everything is evenly distributed.
  • Lightly grease your loaf pan with non-stick spray or line it with parchment paper. This step ensures the loaf will come out cleanly once baked.
  • Pour the egg and vegetable mixture into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven at 350°F (175°C) for about 45 to 50 minutes, or until the loaf is set and a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow the loaf to cool for at least 10 minutes before slicing. This resting time helps the quiche hold its shape, making it easier to serve.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Non-stick spray or parchment paper
  • Knife and cutting board
  • Oven

Notes

  • For a dairy-free version, substitute mozzarella with plant-based cheese and use almond or oat milk.
  • Store leftovers wrapped tightly in the refrigerator for up to 4 days or freeze individual slices for up to 2 months.
  • Add cooked diced chicken or turkey sausage for a meaty variation.