Crustless Quiche Loaf

This Crustless Quiche Loaf is a delightful, protein-packed dish that's easy to make and perfect for any occasion!

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 servings

Course: Brunch, Lunch

Cuisine: American

1 cup part-skim mozzarella cheese, shredded for a melty, cheesy texture.
6 large egg whites lightens the dish and adds protein.
6 large whole eggs gives richness and flavor.
1/2 teaspoon baking soda helps the loaf rise.
1/4 cup low-fat milk adds moisture.
2 medium tomatoes, chopped for freshness and juiciness.
1 large yellow bell pepper adds sweetness and color; orange or red can be used as well.
2 tablespoons fresh thyme leaves for aromatic flavor.
1/4 teaspoon kosher or sea salt to enhance all the flavors.
1/4 teaspoon black pepper for a hint of spice.

Directions

Preheat your oven to 350°F (175°C). This ensures your Crustless Quiche Loaf bakes evenly and thoroughly.
Lightly grease a loaf pan with cooking spray or a bit of olive oil to prevent sticking.
In a large mixing bowl, whisk together the 6 egg whites and 6 whole eggs until they are well combined and slightly frothy.
Stir in the baking soda and low-fat milk to the egg mixture. Mix until smooth.
Add the chopped tomatoes, diced yellow bell pepper, fresh thyme, salt, and black pepper to the bowl. Gently fold the vegetables into the egg mixture until evenly distributed.
Finally, fold in the shredded mozzarella cheese, making sure to mix it well with the other ingredients.
Pour the mixture into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for about 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Once done, allow the quiche loaf to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.