Crustless mushroom and broccoli quiche

Serve this quiche with a side green salad for a filling and delicious meal.

Serve this quiche with a side green salad for a filling and delicious meal.

Crustless mushroom and broccoli quiche

Makes: 6 servings
Preparation time: 15 min
Cooking time: 25 min
Total time: minutes 40 min


6 large omega 3 eggs
6 egg whites
1/2 cup of 1% milk
1 cup diced onion
1 cup diced red pepper
1 cup sliced mushrooms
1 cup broccoli florets
1 tsp butter
2 tsp garlic
1/2 tsp salt
1/4 tsp black pepper
1 cup chopped green onion tops



Break eggs, combine with egg whites and milk, and mix thoroughly.

Dice onion and red pepper.

Slice mushrooms.

Cut broccoli into small florets.

Melt butter in non-stick pan and sauté onion, red pepper, mushrooms, broccoli, salt, pepper

and garlic for 5 minutes. Add in green onion tops — don’t cook any longer — leave them raw.

Pour egg mixture into lightly greased 7” x 12” baking dish. Pour sautéed vegetables into egg mixture and distribute evenly.

Place in preheated oven at 375F for 20 minutes.

Allow to cool for 5 minutes prior to cutting into serving sizes.


Recipe courtesy Dr. Joey Shulman

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Just two of us eating this so can leftovers be frozen?

January 11, 2013 at 7:28 pm
    Suzanne Ellis

    Absolutely! Just make sure you freeze it in an airtight container so that it doesn’t get freezer burn.

    January 15, 2013 at 10:50 am

why not put in the nutritional information.

January 12, 2013 at 11:03 am

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