Lean and Green Recipe - Crustless Vegetable Quiche Breakfast Casserole

I love breakfast. Crustless Vegetable Quiche Breakfast Casserole, is one of my favorites. It's so versatile and easy to pull together with whatever vegetables I have on hand. 

I adapted my normal recipe to make sure it is completely Lean and Green friendly. It's so simple, and easily customizable to fit your preferences. I don't eat cheese, so this recipe suits my needs perfectly. I noted what the options are, if you choose to include cheese with your quiche, just be sure to make the appropriate substitutions. 

Crustless Vegetable Quiche - Lean and Green

Crustless Vegetable Quiche Breakfast Casserole - Lean and Green 

*This makes 2 full Lean and Green servings! 

INGREDIENTS:

• 16 oz (2 cups) of liquid egg whites or liquid egg substitute (1 Leanest)
• 3 whole eggs (1 Lean)
• 1 cup unsweetened plain almond milk (1 Condiment)
• Vegetables, cut to small bite size pieces - mix and match - CHOOSE 6 (6 Greens)
• 1 cup spinach
• 1/2 cup mushrooms
• 1/2 cup asparagus
• 1/2 cup swiss chard
• 1/2 cup cauliflower
• 1/2 cup kale
• 1/2 cup summer squash
• 1/2 cup zucchini
• 1/2 cup broccoli
• 1/2 cup bell pepper
• 1/2 cup tomatoes
• 1/2 cup hearts of palm
• Healthy Fat - mix and match - CHOOSE 2  (2 Healthy Fats)
• 5-10 black olives
• 1 wedge Original Laughing Cow Cheese, softened and diced to small pieces
• 2 wedges Laughing Cow Light cheese, softened and diced to small pieces
• Alternatively, 1.5 oz of avocado added as a topping AFTER your quiche is cooked
• Seasonings as desired (follow the condiment guidelines) - I like plain old salt, pepper, and garlic powder, and sometimes like to top with hot sauce before eating

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Whisk liquid egg/liquid egg whites and 3 eggs together until well mixed. Add seasonings if desired.
3. Add in 1 cup of unsweetened plain almond milk and whisk until well combined.
4. Add in your vegetables, 6 Greens required for this recipe - remember, only choose six from the list, there are so many options! 
5. Add in your Healthy Fats, 2 Healthy Fats required for this recipe. Again, you can mix and match and choose your favorites. *If one of your Healthy Fats is 1.5 ounces of avocado, don't add that into the egg and veggie mixture! Save it to cut up and top your quiche with once it is finished cooking!
6. Pour your mixture into a glass baking dish. Mine is 11"x7". 
7. Bake at 350º for 40-50 minutes, testing with a toothpick to determine if the egg is cooked through. 
8. Let cool, serve, and eat!
9. Makes TWO FULL LEAN AND GREEN MEALS

NOTES:

• For the quiche I made (pictured), I whisked 2 cups of liquid egg whites and 3 whole eggs together, added 1 cup of unsweetened plain almond milk, 1/2 cup diced green bell pepper, 1 cup broccoli, and 1/2 cup diced hearts of palm. I mixed all of that together. I put 2 cups of fresh spinach in the baking dish, and poured the egg and veggie mixture over the spinach, and gently mixed it all together to make sure everything was coated in the egg mixture. It took right at 45 minutes for it to bake in a 11"x7" glass baking dish at 350ºF. I debated over adding black olives to the mixture for the Healthy Fats, or holding out to slice some avocado when I eat it, and ultimately decided on the avocado. Next time I'll add in black olives though! 

Crustless Vegetable Quiche - Lean and Green

Do you have any favorite quiche or breakfast recipes that you eat or make on the Optavia Program? 

Do you have any other suggestions or ideas to modify this recipe?

Leave a comment!