When I’m in a rush, I love being able to grab one of these slices for breakfast and knowing that I’m going to get a good amount of carbs, protein, and fat in one sitting. The first time I made one of these I used my 14-inch All Clad fry pan, sautéed up the veggies, added in the eggs, and finished it in the oven. Mind you, for that original recipe, I think I only used about half the eggs, which still filled up the pan quite a bit . . . so I figured I needed to switch to a rectangular baking pan to really make this work.
This recipe stems from a recipe Charles’ mom passed along to me, which involved some Cheddar and cottage cheese, which I have since omitted (though if you are doing dairy you can certainly add these back in). I do love the colors of the vegetables in with the eggs, and there are so many variations you can do with this!
12 large eggs
½ cup (75 g) almond flour
1 teaspoon baking powder
½ cup (120 g) butter, melted
1 cup (150 g) onions, chopped
1 cup (30 g) spinach, rinsed
½ cup (90 g) red bell pepper, diced small
½ cup (90 g) green bell pepper, diced small
¼ teaspoon black pepper, freshly ground
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk eggs together until slightly foamy. Stir in the almond flour and baking powder.
- In a large sauté pan, melt the butter, then add in the onions and spinach, cooking until onions are translucent. Mix in the peppers and any other vegetables of your choosing.
- Stir the veggie/butter mixture into the eggs, and pour the contents into a 9 inch x 13 inch (23 cm x 33 cm) baking dish, and top with pepper.
- Bake for 45 minutes or until cooked through.
Variations—You can alter this some by marinating some steak (of your choosing) in Chipotle Dipping Sauce (adobo sauce, see recipe here) and browning that in the pan to mix in with the eggs. Or, mix in some sausage to the eggs, and top the frittata with some, as pictured.
Tips & Tricks—Just like the Green Eggs and Turkey recipe, you can cook this in a large, ovenproof stainless steel skillet, cooking the eggs in with the veggies until they start to firm up, then placing in the oven to finish. Many chefs prefer to really cook the eggs on the stovetop, then just finish the eggs under the broiler. As you wish! Given the size of this dish, we recommend halving the recipe if you opt for baking it in the skillet. Pieces of this quiche store beautifully in the freezer and will keep for several weeks.
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Crustless quiche bakes eggs, almond flour, and a panful of sauteed vegetables into the slice-and-grab breakfast that covers carbs, protein, and fat in one sitting. No crust, no dairy, and the vegetable colors do half the presentation. It came from a family recipe and lost the cheese along the way.
Pro Tips
- Whisk the eggs until slightly foamy first - that air lifts the quiche so it does not bake into a brick.
- Cook the onions and spinach in the butter until translucent before mixing them in; raw onion keeps its bite through baking.
- Use a 9x13 baking dish - the original skillet version overflowed, and the pan swap is the recipe's own lesson.
- Marinated steak browned in Chipotle Dipping Sauce is the variation's indulgent add-in.
Frequently Asked Questions
Is it dairy-free?
Yes - the family recipe's cheddar and cottage cheese were omitted. Add them back if dairy is in your life.
Can I add meat?
Browned chipotle-marinated steak or sausage mixed in and scattered on top are the recipe's variations.
How long does it keep?
Slices keep several days refrigerated and are designed for rushed breakfasts.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk eggs together until slightly foamy.
- Stir in the almond flour and baking powder.
- In a large sauté pan, melt the butter, then add in the onions and spinach, cooking until onions are translucent.
- Mix in the peppers and any other vegetables of your choosing.
- Stir the veggie/butter mixture into the eggs, and pour the contents into a 9 inch x 13 inch (23 cm x 33 cm) baking dish, and top with pepper.
- Bake for 45 minutes or until cooked through.
