Crustless Quiche Loaf
A crustless quiche baked in a loaf pan with part-skim mozzarella, egg whites and whole eggs, tomatoes, bell pepper, and fresh thyme.
Servings: 8 servings
Ingredients
Ingredients
- 1 cupmozzarellapart-skim shredded
- 6 egg whiteslarge save yolks if desired
- 6 whole eggslarge
- 1/2 teaspoonbaking soda
- 1/4 cupmilklow-fat
- 2 tomatoesmedium chopped
- 1 yellow bell pepperorange or red work too stemmed, seeded, and diced
- 2 tablespoonsthyme leavesfresh
- 1/4 teaspoonkosher or sea salt
- 1/4 teaspoonblack pepper
Instructions
Instructions
- Preheat oven to 350°F. Lightly oil a 9 x 5-inch loaf pan.
- Measure the 1 cup shredded part-skim mozzarella and set aside 1/2 cup for topping; use the remaining 1/2 cup in the batter.
- Prepare produce: chop the 2 medium tomatoes and stem, seed, and dice the yellow bell pepper.
- In a large bowl, whisk together 1/2 cup mozzarella, 6 egg whites, 6 whole eggs, 1/4 cup low-fat milk, 1/2 teaspoon baking soda, 2 tablespoons fresh thyme leaves, 1/4 teaspoon kosher or sea salt, and 1/4 teaspoon black pepper until combined and smooth.
- Gently fold the chopped tomatoes and diced bell pepper into the egg mixture.
- Pour the mixture into the prepared loaf pan and evenly sprinkle the reserved 1/2 cup mozzarella over the top.
- Bake for 25 minutes, or until set — a toothpick inserted in the center should come out clean.
- Remove from oven and let the loaf cool in the pan for about 5–10 minutes, then slice and serve.
Equipment
- Oven
- 9 x 5-inch loaf pan
- Large Bowl