Description
Crustless Tuna Breakfast Quiche is a healthy, protein-packed breakfast that’s low in carbs and high in flavor. Made with canned tuna, eggs, and fresh vegetables, this easy, gluten-free quiche is perfect for meal prep, busy mornings, or a light brunch. No crust, no fuss—just wholesome, satisfying ingredients baked to perfection.
Ingredients
- 6 large eggs
- ½ cup milk or unsweetened almond milk
- 1 can (5–6 oz) tuna, drained
- 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
- ½ onion, diced
- 1 cup spinach or kale, chopped
- ½ bell pepper, diced
- ½ tsp garlic powder
- Salt and pepper, to taste
- Olive oil or cooking spray (for greasing)
- Chopped parsley or chives (optional, for garnish)
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
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In a skillet, sauté onion and bell pepper in a little olive oil until softened. Add spinach and cook until wilted.
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In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
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Stir in tuna, cooked vegetables, and shredded cheese.
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Pour mixture into prepared dish and spread evenly.
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Bake for 30–35 minutes, or until center is set and top is lightly golden.
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Let cool for a few minutes before slicing. Garnish with parsley or chives, if desired.
Notes
- Sub canned salmon or cooked chicken for tuna.
- Add mushrooms, zucchini, or sun-dried tomatoes for variety.
- Make it dairy-free by omitting cheese or using a plant-based version.
- Freeze cooled slices for up to 2 months; thaw and reheat as needed.
- Great in muffin tins—bake 18–22 minutes for mini quiches.
