Crustless Chili Cheese Quiche
Packed with bold Southwestern flavors, this Crustless Chili Cheese Quiche is a savory, low-carb twist on a breakfast classic. Featuring a hearty mix of seasoned ground beef, sautéed onions, and red bell peppers, this protein-rich quiche gets a spicy kick from chili powder, cumin, and pepper jack cheese. The creamy egg and half-and-half filling ensures a smooth, custard-like texture, while the absence of a crust keeps the dish light and effortlessly gluten-free. Perfect for brunch, meal prep, or a casual weeknight dinner, this easy-to-make quiche bakes to golden perfection in just 35 minutes. Garnish with fresh cilantro for a pop of color and serve it warm for a crowd-pleasing dish that’s as simple as it is satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 pounds ground beef
- 0.5 cups yellow onion, diced
- 0.5 cups red bell pepper, diced
- 2 cloves minced garlic
- 1 tablespoons chili powder
- 1 teaspoons ground cumin
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 6 eggs
- 0.75 cups half-and-half
- 1 cups shredded cheddar cheese
- 0.5 cups shredded pepper jack cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with nonstick cooking spray and set aside.
In a medium skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain any excess fat.
Add the diced onion, diced red bell pepper, and minced garlic to the skillet with the ground beef. Cook for 4-5 minutes until the vegetables have softened.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well to evenly coat the beef and vegetables. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs and half-and-half until smooth.
Spread the beef and vegetable mixture evenly across the bottom of the prepared pie dish. Sprinkle the shredded cheddar cheese and pepper jack cheese over the beef mixture.
Pour the egg and half-and-half mixture over the cheese and beef mixture, ensuring it is evenly distributed.
Place the pie dish in the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1448 mg | 483% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.5 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1447 mg | 111% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
