Description
This Crustless Tuna Breakfast Quiche is a healthy, protein-packed, low-carb, and gluten-free breakfast made with eggs, vegetables, and canned tuna. It’s quick to prepare, perfect for meal prep, and ideal for clean eating. Enjoy this savory, satisfying quiche warm or as a make-ahead meal for busy mornings.
Ingredients
Scale
- 4 eggs
- 1/2 cup grated zucchini (squeeze out extra water)
- 1/2 cup grated carrots
- 1/4 cup chopped spring onions or scallions
- 1/4 cup chopped fresh parsley
- 1 can (5–6 oz) tuna in water, drained
- 1/4 teaspoon salt
- Black pepper, to taste
- Optional: 1/4 teaspoon turmeric or paprika
- Optional (not dairy-free): 1/4 cup shredded cheese (cheddar, feta, or mozzarella)
Instructions
- Set oven to 375°F (190°C). Lightly grease a muffin tin, ramekins, or baking dish.
- Grate zucchini and carrots. Squeeze moisture out of zucchini to prevent sogginess.
- Whisk eggs in a bowl, then add tuna, veggies, onions, parsley, salt, pepper, optional spices, and optional cheese.
- Pour or spoon mixture into the prepared baking dish, filling 3/4 full.
- Bake 20–25 minutes or until set and lightly golden. A toothpick should come out clean.
- Let cool 5 minutes before serving. Great warm or cold.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This quiche can be frozen for longer storage.
- Feel free to customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg