Don’t be fooled by the name, you can eat this healthy crustless tuna breakfast quiche any time of the day. You can meal prep it ahead for the week and you can easily also make it low carb by leaving out the oats. This is a delicious healthy savory breakfast idea that you can make with the endless amounts of canned tuna you bought in March 2020. Mine are gone now thanks to this healthy canned tuna recipe that is great for clean eating too!
Crustless Tuna Breakfast Quiche
This quiche reminds me so much of this place where me and my sister used to go every Sunday when we lived in Germany. It was a small Portugese cafe with many delicious small bites and galao. Yes, I will butcher this, sorry Portugal. In case you don’t know, galao is another version of coffee with milk like cappuccino, latte macchiato or café con leche.
We’d always get something sweet and something savory. One of the savory things was a mini tuna quiche. I am not exactly sure what they put in there, but it was delicious and it was pretty similar to the crustless giant I made recently.
Not that you need to make this quiche crustless, but I just didn’t feel like making and spreading a crust that day. And ever since. Making crust for the quiche is not on my priority list right now.
Tuna Breakfast Quiche Ingredients
To make this crustless quiche you’ll need some pretty healthy things:
- Carrot (or no carrot for a low carb version)
- Onion (to cry for no reason at all)
- Black pepper
And then…cream cheese and some salt. Yes, cream cheese. Although, you can probably also make this dairy-free – just don’t add the cream cheese. No need to substitute.
How To Make Crustless Tuna Quiche
It’s super easy. All it involves is:
- some chopping and grating vegetables
- opening and draining a can of tuna
- Mixing cream cheese and eggs together
- Adding the rest to the bowl
Baking everything in a pan – you can use a springform pan like myself or any type of smaller-sized baking pan you have.
You can also bake these into mini muffins if this giant intimidates you. Whichever you decide – this is super quick and super easy!
Meal Prep And Storing
This is perfect for meal prep. If you’re craving not only sweet but also savory snacks or breakfast or want something healthier when you’re on the go that isn’t a granola bar or overnight oats – make this. Slice it in smaller pieces or bake into muffins, put in an airtight container and just go go go.
You can store this quiche in an airtight container in the fridge for 3 days, might be good beyond, but it never makes it to 3 days in my house.
The options are very much endless with this. As long as you’ve got some eggs and some vegetables you can make the crustless quiche of your dreams. Here are some options:
- To make it low carb: Don’t add oats and if you want it to be keto you can also abandon the poor carrot as well. If you want to add a bit more fiber you can add some almond, flaxseed or coconut flour, but it’s not needed.
- To make it vegetarian: leave out the tuna. You can experiment with some cooked potatoes or canned chickpeas or you can make it low carb and vegetarian and add some broccoli or cauliflower.
- Use cooked chicken and not tuna: I actually have this version coming up on my other blog
- Make it dairy-free: As I mentioned, this will also work without the cream cheese. The flavor won’t be that intense, but it will taste great, I’ve tried it in the past.
- You can also adjust the taste to your preferences. Want to make it spicy? Add some jalapeno or crushed red pepper. Want to make it Greek-style? Add some Feta cheese, chopped peppers and olives. Great, now I want to eat all those variations.
I hope you enjoy this quick and easy crustless breakfast quiche recipe!
- 3 eggs
- ½ zucchini
- ½ carrot
- ½ onion
- 1 cup of canned tuna
- 1 tbsp basil
- 1 tbsp dill
- 3 tbsp cream cheese
- 3 tbsp oats
- ½ tsp pepper
- Prepare: Preheat the oven to 180C/350F. Chop the herbs. Grate the carrot, onion and zucchini. Drain the canned tuna.
- Mixing: Mix the cream cheese with the eggs in a bowl until you see no lumps (or almost none). Add in the rest of the ingredients, sprinkle some salt.
- Baking: Line a smaller springform or a baking pan with parchment paper. Alternatively, you can also use a muffin pan and muffin liners to make mini quiches. Pour the mixture into the pan and bake for around 20 minutes or until the quiche is ready (please make sure to check, since all ovens are different!).
- Slice: Let the quiche cool off, open the springform or take out with the parchment paper. Slice and enjoy immediately or store in an airtight container in the fridge for up to 3 days.
Amount Per Serving: Calories: 125Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 115mgSodium: 299mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 13g