Crustless Tuna Breakfast Quiche (Print Version)
# Ingredients:
→ Protein
01 -
1 cup canned tuna, drained
02 -
3 eggs
→ Vegetables
03 -
½ zucchini, grated
04 -
½ carrot, grated
05 -
½ onion, grated
→ Herbs & Seasonings
06 -
1 tbsp fresh basil, chopped
07 -
1 tbsp fresh dill, chopped
08 -
½ tsp black pepper
09 -
Salt to taste
→ Dairy & Grains
10 -
3 tbsp cream cheese
11 -
3 tbsp oats
# Instructions:
01 -
Preheat the oven to 180°C/350°F. Chop the fresh herbs. Grate the carrot, onion, and zucchini. Thoroughly drain the canned tuna.
02 -
In a medium bowl, blend the cream cheese with eggs until smooth with minimal lumps. Fold in the grated vegetables, drained tuna, chopped herbs, oats, pepper, and salt.
03 -
Line a small springform pan or baking dish with parchment paper. Alternatively, use a muffin pan with liners for individual portions. Pour the mixture into the prepared pan and bake for approximately 20 minutes, or until set and lightly golden on top.
04 -
Allow the quiche to cool slightly before removing from the pan. Slice and serve immediately, or refrigerate in an airtight container for up to 3 days.
# Notes:
01 -
This crustless quiche is perfect for meal prep breakfasts and can be easily customized with different vegetables.
02 -
For a dairy-free option, substitute the cream cheese with dairy-free cream cheese.
03 -
The quiche can be frozen in individual portions for quick future meals.