Easy to prepare Three Egg Quiche!

So Quiche is pretty amazing food. Full of protein rich eggs, meats, cheese and any vegetable you can think of. It’s such a flexible food and can handle most any goody you want to put it in it.

When is a good time for quiche?

Anytime frankly. Breakfast, mid-morning snack, lunch, afternoon snack, dinner and maybe even a late night snack.

I usually make it for dinner and if there are any leftovers, they are usually waiting for me to devour them for breakfast the next morning. I love to eat it cold too!

Several years ago when I was living in Ireland, A friend shared this recipe with me  – THANK YOU CATH! – and since then it’s the only way I’ll attempt to make any quiche. Seriously it’s that simple and that delicious.

I tend to stick with the same filling ingredients most every time because I’ve tried it many ways and this just happens to be my all time favorite blend of fillings…Leeks, Feta, Tomatoes!

What’s so great about this recipe?

• It only takes THREE (that’s right 3) Eggs!
• It’s Crustless, therefore lower in carbs!
• You can dress it up with any filling you want!

How great is that?!? You really can’t go wrong with it no matter how hard you may try to, ha. Honestly, as much as I enjoy the variety of quiches on offer, I find many of them to be fairly on the rich side, but with this one – it’s not overly rich or heavy.

Even though it’s crustless, when it bakes it almost forms it’s own “crust” – the flour in the batter separates just enough to settle on the bottom to make an almost crust like bottom. BONUS!

The next time you want to try your hand at making quiche, give this one a go.

It’s very economical and healthy.

In the recipe below I list it with the way I make it most every time. Don’t like the filling ingredients I use or can’t find them where you are? No problem, you can change out any filling you want. Use what’s in season for the tastiest flavors.

One thing I must note, that because it is a CRUSTLESS Quiche, do not use the “springform” or removable type dish to bake it in…it will LEAK. Learned the hard way once 😉 Good Times.

Serve it with a gorgeous salad and you’ve got yummy meal.

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Three Egg Quiche

Yield: 4 - 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Easy to prepare, 3 Egg and Crustless Quiche. Use the base ingredients alone or load it up with any filling you want.

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Ingredients

• 3 Eggs
• 1 1/2 Cup Milk
• 1/2 cup Self-Rising Flour
• 1 Tbls Butter, 1/2 Tbls for greasing dish & 1/2 Tbls melted
• Salt & Pepper to taste
• Filling Ingredients I Used:
• 1 Medium Leek, sliced
• 2 oz Feta cheese, crumbled
• 1 Medium Tomato, Sliced
• 1 Tbls fresh Flat Leaf Parsley, 1/2 chopped & 1/2 to sprinkle on top
• 1 tsp dried Oregano

Instructions

1. Preheat your oven to 350F. Grease your 8 or 9 inch quiche or pie dish (DO NOT USE DISH WITH A REMOVABLE BOTTOM, there's no crust to hold it in) & place on a cookie sheet with sides (in case of overflow).
2. With hand mixer or whisk, beat your eggs and milk until well blended.
3. Add flour and continue to blend until smooth and there are no more lumps.
4. At this point, pour into your already greased dish.
5. Now add your fillings. I added in my sliced Leeks, crumbled Feta, Salt & Pepper and the chopped Flat Leaf Parsley.
6. Top it off with the sliced Tomatoes and sprinkle over the Oregano.
7. Place in middle of oven for about 30 - 40 min. or until knife inserted comes out clean.
8. Remove and let rest for 3 -5 min.
9. Serve hot or cold. Can be refrigerated for up to 3 days.
10. Suggested Fillings:
11. Chopped Cooked Meat: Ham,Turkey, Bacon, Chicken, etc.
12. Any Fresh vegetables you like: Broccoli, Onions, cooked Potatoes, Zucchini, Squash, etc.
13. Any Cheese you like, Cheddar, Swiss, Goats Cheese, etc.
14. Any Herbs or spices that work well with your fillings.

Stacey Doyle

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.