Crustless Quiche Loaf

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For an elegant egg-based recipe bursting with flavor, check out this Crustless Quiche Loaf recipe! Traditionally, quiches are baked into a flaky piecrust. But this buttery base comes at the price of a boatload of calories. We’ve ditched the crust in this recipe, slashing a bunch of excess cals without sacrificing finger-lickin’ flavor.

Super simple to make, this quiche calls for a bunch of clean ingredients like eggs, juicy tomatoes, diced bell pepper, and garden-fresh thyme. This protein-packed meal makes a great brunch dish or a speedy dinner on busy weeknights. Once baked, the loaves sport a fluffy texture and offer a colorful presentation that looks beautiful when sliced and served.

Crustless Quiche Loaf

Crustless Quiche Loaf

Yields: 8 servings | Calories: 97 | Total Fat: 5g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 143mg | Sodium: 300mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 2g | Protein: 9g | SmartPoints (Freestyle): 5 |


  • 6 egg large egg whites (save yolks if desired)
  • 6 large eggs, whole
  • 1/2 teaspoon baking soda
  • 1/4 cup low-fat milk
  • 2 medium tomatoes, chopped
  • 1 yellow, red, or orange bell pepper, stemmed, seeded, and diced
  • 2 tablespoons fresh thyme leaves
  • 1 cup (part-skim) shredded Mozzarella
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350 degrees.
  2. Lightly oil a 9 x 5-inch loaf pan. Whisk together 1/2 cup mozzarella and all other ingredients (except tomatoes) until combined. Add tomatoes and gently toss to combine. Pour mixture into prepared loaf pan and spinkle with remaining mozzarella.
  3. Bake for 25 minutes, or until set. A toothpick inserted in the center should come out clean. Cut into slices to serve. Enjoy!

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