Description

This Crustless Tuna Breakfast Quiche is a healthy, protein-packed breakfast option that’s low-carb, gluten-free, and loaded with vegetables. Quick and easy to prepare, it’s perfect for busy mornings or meal prep.

Ingredients

Scale

Main Ingredients:
- 3 large eggs
- 1/2 zucchini, grated
- 1/2 carrot, grated
- 1/2 onion, grated
- 1 cup canned tuna (drained)
- 3 tbsp cream cheese
- 3 tbsp oats
Seasonings:
- 1 tbsp fresh or dried basil
- 1 tbsp fresh or dried dill
- 1/2 tsp black pepper
- Salt to taste

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Instructions

Prep the Ingredients:

Preheat your oven to 180°C (350°F).
Chop the herbs and grate the zucchini, carrot, and onion. Drain the canned tuna thoroughly.

2. Mix the Batter:

In a mixing bowl, whisk together the cream cheese and eggs until smooth and lump-free (or close to it).
Add the grated vegetables, tuna, oats, basil, dill, pepper, and salt. Stir until evenly combined.

3. Prepare the Baking Pan:

Line a smaller springform or baking pan with parchment paper. Alternatively, use a muffin pan with liners to create mini quiches.

4. Bake the Quiche:

Pour the mixture into the prepared pan or muffin liners.
Bake for 20 minutes, or until the quiche is set and lightly golden on top. (Cooking time may vary depending on your oven.)

5. Cool and Serve:

Let the quiche cool slightly before removing it from the pan. Slice and serve warm.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Vegetable Variations: Swap or add vegetables like spinach, bell peppers, or mushrooms to customize the quiche to your taste.
Dairy-Free Option: Use dairy-free cream cheese or unsweetened almond milk instead of regular cream cheese for a dairy-free version.