Don’t you just long for those meals that you can put together without really thinking about them?

Those are MY personal favorites. Easy, no effort, not even much planning required … dare I say lazy? Nah, let’s not go there, mmmmmkay? 😉

That’s what quiche is to me … and one of the reasons why we eat it almost weekly. (Oh, and because I make a pie crust, like, once a year, my quiches are almost always crust-less.)

Since we eat quiche so often, it’s important to keep it interesting. I don’t want my family to catch on to my master plan of having quiche so often because it basically requires no thinking or planning on my part. 😉

Adding different veggies or switching up the cheeses is one way to keep it varied.

When I really want to focus on getting more veggies into my peeps, I make this Crust-less Rainbow Quiche.

When I’m feeling especially tired and don’t want to chop veggies, I simply add bacon or sausage and cheese.

When I’ve got an abundance of something like asparagus or kale, I make that the focus of the quiche.

Seriously, once you’ve got a basic formula, the possibilities truly are endless.

Pepperoni Pizza Crust-less Quiche is just another way I’m keepin’ it interesting. Because who doesn’t love pepperoni, mozzarella cheese, and Italian seasonings?

This quiche is super stuffed full of veggies, but because of the awesome pizza flavors, the pickiest of eaters won’t mind; I almost guarantee it.

My family completely devoured this in one setting — otherwise, I love to save leftover quiche for a quick, effortless breakfast the next day! We’ll eat quiche any time of day, not just for breakfast. And when the fuss of a pie crust isn’t involved, quiche isn’t a chore at all!

3.5 from 2 votes

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Pepperoni Pizza Crust-less Quiche

This quiche is super stuffed full of veggies, but because of the awesome pizza flavors, the pickiest of eaters won't mind;

CourseBreakfast, Main Dish

Prep Time 15 minutes

Total Time 15 minutes

Servings 8 servings

Author Lindsey Dietz

Ingredients

• 2tablespoonsbutter or ghee
• 1/2cupyellow oniondiced
• 6-7red or orange mini sweet peppersdiced
• 4clovesgarliccrushed
• 1/2head kaletorn away from the stems
• 10pastured eggs
• 1teaspoonsalt
• 1teaspoondried oreganoor fresh if you have it!
• 1teaspoondried basilor fresh if you have it!
• 1/4teaspoonwhite pepper
• 14nitrate-free pepperoni slicessuch as Applegate brand, divided
• 1cupgrated mozzarella cheesedivided
• 1/2cupgrated or powdered Parmesan cheesedivided

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9" pie plate.
2. Melt the butter or ghee in a cast iron skillet.
3. Add the diced onion and saute 3 to 4 minutes.
4. Then add the diced peppers and crushed garlic. Saute another 3 or 4 minutes.
5. Add the kale and stir until it's wilted.
6. Remove from heat and set aside.
7. Crack the eggs into a mixing bowl and whisk.
8. Add the sauteed veggies, 3/4 cup of the mozzarella cheese, and 1/4 cup of the Parmesan, and all the herbs and spices.
9. Stir to combine.
10. 
11. Dice 6 of the pepperoni slices and stir them into the egg mixture. Pour into the greased pie pan.
12. Top the unbaked quiche with the remainder of the cheese (1/4 cup mozzarella, 1/4 cup Parmesan) and the remaining (whole) pepperoni slices.
13. 
14. Place in the preheated oven and bake 40 minutes.
15. Slice and serve!

Need More YUMMY & NOURISHING Breakfast Recipes?

• No-Bake Chocolate-Orange Quinoa Granola {nut-free, oat-free, sugar-free, soaked!}
• Fluffy Grain-Free & Low-Carb Belgian Waffles
• Paleo Chocolate Chip Pancakes
• Low-Glycemic Apple-Cinnamon Muffins {gluten-free, egg-free, dairy-free, sugar-free}
• DIY Chobani Flip: Coconut Yogurt With Almonds & Dark Chocolate

What’s your favorite way to eat quiche? Do you ever make crust-less quiche?