Crustless Vegetable Quiche

Happy Monday!  How was your weekend?  I hope you did something fun and were able to take advantage of the beautiful weather.  At least it was beautiful here.  We had a great weekend:-) I ran my first ½ Marathon!  It was actually kinda fun and I didn’t expect to say that.  I was so nervous going into it because I haven’t been able to run very much since July; first I got injured and then I got sick and suddenly the race was right before me.  I was fortunate enough to find the perfect running partner — perfect for me at least;-) We run at a similar pace and we subconsciously pushed each other to go faster.  The best part was we didn’t feel like we were trying harder than usual… well maybe by mile 11 or 12 I felt like I was trying.  Not only did we help each other’s pace, but it made the time pass by faster and it helped me push past those physical/mental roadblocks.  If you are ever thinking of doing a race but you are a little nervous I would highly recommend partnering up with someone; running is often a greater mental battle than physical.

Something I found funny, but at the same time very sweet is how concerned the volunteers are for the racers.  There are hydration stands throughout the course and it seemed like most of the volunteers at these stands were young boys, maybe eleven years old.  When I typically think of an eleven year old boy service oriented isn’t always the first word I come up with, but these boys were great.  They would see a runner coming and they would have one cup in each hand ready and come running out to meet you.  They would shout out what they were holding, water or Gatorade, and hurry to get you whichever one you asked for.  (I am pathetic.  I am getting choked up just writing about it.)  Then, at the finish line they have to remove the tracking chip from your shoe.  I bent down to untie my shoe myself and someone ran over to me saying that they would do it, all I had to do was stand there.  Once they had removed the tracker you were free to go enjoy the food they had waiting for you.  I love fruit and there was nothing that could have made me happier in that moment than turning the corner and seeing an entire table of fruit.  Watermelon has never tasted so wonderful and I don’t know if I have ever eaten that many grapes in one sitting.  I figured after 13 miles I could eat all the grapes I wanted:-)

I went into the race thinking it was a one time event, but with a good partner I think I could be talked into running at least one more:-)

We spent the rest of our day with some friends playing at a park, playing games, talking and relaxing together.  We have decided that there is something thoroughly refreshing about simply hanging out and relaxing with friends, especially the type of friends that know and accept you just as you are.  Isn’t that one of the greatest feelings? Knowing you can simply be yourself and that is good enough.  Wouldn’t it be great if we could always feel that way?

Do you know what else is great? This vegetable quiche I made yesterday!  I had originally planned on making another egg soufflé, but was in the mood for a savory dish… thus the quiche:-)


I feel like I have been taking lots of egg pictures lately… I just think the white eggs against our wooden cutting board are so beautiful.  I can’t help myself:-)

It was a total experiment, but I was happy with how it turned out.  I threw together some eggs, oil and almond milk to form quiche base and then chopped up what vegetables I could find in our kitchen plus a little citrus action.  After mixing those together all I had left was to add in some seasoning.


I got my citrus zester for Christmas a few years back and it has been SUCH a great addition to my kitchen toys.  I loving adding zest to recipes and this makes it so easy!


I used some of my seasoning staples: salt, pepper and lemon pepper.  BUT I also threw in something new, nutritional yeast.  I feel like most aren’t familiar with this little gem.  I discovered it when I was looking at recipes on one of my favorite vegan blogs.  While I am not vegan I love vegan blogs!  They have fun, creative recipes and I can easily alter them whenever I want to add meat or animal products— sorry if I have just offended any vegan bloggers:-)  I had never heard of nutritional yeast and didn’t have a clue where to find it so I looked it up on google:-)  It is not the type of yeast you would use to make bread, but it is used for flavoring in cooking and baking.  You can see in the picture it is a yellow powder/flake substance.  It is used most often as a cheese substitute in sauces, toppings and dressings.  If you smell it you will understand why, it has a cheese/nut quality to its scent.  The more familiar I have become with this product the more opportunities I find to use it.  I try to always have a little supply on hand in case I stumble across a recipe that calls for it or when I think it would make a great addition.  If you want to try some I would check your local health food stores, I always get mine from the bins section at Winco so I can choose how much I want to buy:-)






Sorry for so many bell pepper pictures.  They are just so colorful and beautiful!!






Crustless Vegetable Quiche

6 eggs

1/4 C olive oil

1 C almond milk

2 tomatoes

1/2 bell pepper or 2 small

1/3 onion

1-2 garlic cloves, minced

1 head of broccoli (small)

1 handful of spinach, chopped

1 lemon, juice and zest

1-2 T nutritional yeast

1/2 t salt

1/4 t pepper

Lemon pepper

  1. Set oven to 350 F and lightly oil pie pan.  Whisk eggs together and add olive oil and milk.
  2. Dice 1 tomato, bell pepper and onion and chop broccoli into small pieces.  Add tomato, pepper, onion, broccoli, spinach and garlic to the eggs.
  3. Zest and juice the lemon into the egg mixture and add nutritional yeast, salt and pepper.
  4. Pour mixture into your pie pan. And bake in the oven for 20 minutes.  While the quiche is baking slice your other tomato; when the 20 minutes is over put the tomato slices on top of the quiche and sprinkle the top with lemon pepper.  Bake for another 20-25 minutes or until the top is beginning to golden.
  5. Add salt and pepper to individual servings as needed.


I decided to add the tomatoes on top even though it already has tomato in the quiche, partly because it looks really good and partly because the tomatoes sitting on top end up roasting instead of simply cooking.  I love roasted tomatoes and couldn’t resist adding them to this recipe!  I am really happy with how turned out.  It is warm, savory, protein packed and gives you a lot of vegetables.  It was everything my body was craving:-)


I hope you have a marvelous Monday!

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