share this post

Easy Crustless Quiche? this is the one you need for breakfast.

crustless quiche

This Crustless Quiche is stuffed with Red Capsicum, Feta Cheese and Thyme. I love Crustless Quiche because there are simple to prepare and it is a light dinner that all the family always enjoy. A Crustless Quiche can be eaten hot served with a green salad. It is also a perfect on the go meal that can be enjoyed cold. The soft texture of the Crustless Quiche compared to classic quich makes them ideal for toddler who can easily eat them.

Crustless Quiche: fulfilling breakfast or light dinner

Another good point to crustless quiche is it is a low carb diabetes friendly meal. The eggs and milk make this meal a high protein dish without the carb of a classic crust. I used buckwheat flour instead of white flour to decrease the carb and make it a gluten-free friendly pie.crustless quiche feta

Obviously you can be very creative with this recipe and switch the capsicum by any kind of vegetables like grated courgette, mushroom, broccoli and use different sort of cheese like emmental, cheddar, edam.

quiche mix

The baking time is about 40 minutes at 200 C depending on the thickness of your pie pan.

quiche

Crustless Quiche with Capsicum, Feta and Thyme

Crust less Capsicum Feta Pie
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Author: SweetAsHoneyNZ
6
Leave A Review Print The Recipe

Ingredients

  • 3 whole eggs
  • 250 ml milk of your choice I used coconut milk
  • 100 ml coconut cream or cream of your choice like soy
  • 1 red capsicum diced
  • 2 slices bacon diced
  • 100 g feta cheese optionnal add more capsicum for a dairy free option or finely diced onion
  • 2 tbsp buckwheat flour
  • Fresh thyme or dried thyme

Instructions

  • In a bowl mix the 3 whole eggs with the low fat milk and light liquid cream .
  • Add the diced red capsicum, diced bacon, feta cheese and buckwheat flour.
  • Stir until well combine.
  • Pour in a greased pie pan.
  • Topped with lots of dry thyme.
  • Bake at 200 C for 40 minutes.
  • Can be eaten hot or cold.
  • Serve with a green salad.

 

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    4 comments
  1. Definitely going to try this recipe as love a good quiche with less carbs in it. Could you use coconut flour instead and if so would it be the same amount as the buckwheat flour????.

    • Hello! I wouldn’t recommend switching buckwheat for coconut flour. Coconut flour contains 3 times more fibre which means it is 3 times more liquid absorbent than buckwheat flour. It will soak up all the liquid and the quiche won’t be good at all, or dry and crumbly. Alternatives which 1:1 ration or wholewheat flour, brown rice flour or arrowroot flour if paleo. For low carb you may try 2 tablespoon almond meal + 1 teaspoon coconut flour as a swap to buckwheat. Let me know how it goes! XOXO Carine.

  2. I love this recipe Carine ! As a french, I usually bake quiche once a week since I am working and lazy to find more time to cook more complicated dishes. Your low carb version is just brilliant! It never occurred to me to me to use paprika, or zucchini (courgette). I tried once cauliflower and spinach together, it was pretty good too. Anyway, your crust-less quiche has now freed me from the mean Germans that don’t sell prepared rolled “pâte brisée” everywhere, and when they do, it’s for a very high price!