Effortless Crustless Tuna Breakfast Quiche (Print Version)
# Ingredients:
→ Protein
01 -
3 eggs
02 -
1 cup of tuna from a can, drained
→ Vegetables
03 -
½ onion, shredded
04 -
½ carrot, shredded
05 -
½ zucchini, shredded
→ Herbs & Seasonings
06 -
Salt as you like
07 -
½ tsp ground black pepper
08 -
1 tbsp chopped dill
09 -
1 tbsp chopped basil
→ Dairy & Grains
10 -
3 tbsp rolled oats
11 -
3 tbsp cream cheese
# Instructions:
01 -
Get the oven ready by setting it to 180°C/350°F. Make sure the tuna's drained well. Finely chop your herbs, and shred the zucchini, onion, and carrot.
02 -
Beat the eggs with cream cheese in a bowl until they're smooth and creamy. Gently stir in the tuna, seasonings, shredded vegetables, fresh herbs, oats, and a pinch of salt and pepper.
03 -
Line your chosen pan with baking paper. If you'd rather have individual servings, muffin trays with liners work perfectly. Pour the mix into the lined pan and bake until firm and golden, roughly 20 minutes.
04 -
Let the quiche cool down a bit, then take it out of the pan. You can either serve it straight away or keep it in an airtight container in the fridge for a few days.
# Notes:
01 -
This crust-free dish works great for breakfast meal preps and is super flexible, so feel free to switch up the veggies!
02 -
If you’d like it to be dairy-free, swap out cream cheese for a plant-based option.
03 -
Freeze the quiche in individual portions for quick and easy meals later.