Description
This Crustless Tuna Breakfast Quiche is a protein-packed, easy-to-make breakfast option that combines tuna, eggs, cheese, and colorful vegetables in a delicious baked dish. Perfect for a quick morning meal, it’s gluten-free and can be enjoyed warm or at room temperature.
Ingredients
Scale
Quiche Mixture
- 1 can (5 ounces) tuna in water, drained
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1/4 cup diced red bell pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley (optional)
Other
- Cooking spray or butter for greasing the pan
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly grease an 8-inch pie dish or baking dish with cooking spray or butter to prevent sticking.
- Mix Eggs and Seasoning: In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until the mixture is smooth and well combined.
- Add Tuna and Vegetables: Stir in the drained tuna, shredded cheddar cheese, finely chopped onion, diced red bell pepper, and dried parsley if using, ensuring everything is evenly combined.
- Pour and Spread: Pour the mixture into the prepared baking dish and spread it out evenly to create the quiche base without crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the quiche is set in the center and the top is lightly golden.
- Cool and Serve: Allow the quiche to cool for about 5 minutes before slicing into 4 servings. Serve warm or at room temperature.
Notes
- You can add other vegetables such as spinach, mushrooms, or zucchini for extra nutrition and variety.
- This crustless quiche can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Best served warm or at room temperature, making it ideal for breakfast or brunch gatherings.
