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You are here: Home / Recipes / My “go to” breakfast – crustless quiche

My “go to” breakfast – crustless quiche

February 4, 2012 by MCM Mama 18 Comments

I was recently discussing breakfast with another “Team Tough Chik” runner.  I’m kind of boring  I have two go to breakfasts.  If I’m running more than 6 miles before lunch, I eat a peanut butter and jelly sandwich on whole wheat bread.  This seems to be the perfect carb + protein combo for me and has never (*knock wood*) upset my stomach on a run.   If I’m not running, I eat a piece of crustless quiche.   I promised Elizabeth of See Lizzie Tri that I would post the recipe of the quiche.  (I’m pretty sure you all know how to make a PB&J LOL)

crustless-quiche

I use whatever veggies I have in the fridge, as well as whatever cheese.  The best combination for me includes some sort of green (spinach, kale, arugula, etc), mushrooms, pepper, onion and either squash, broccoli, or cauliflower with the Mexican blend of grated cheese you can buy.  (My recent combo of turnip, onion, pepper, mushroom and squash was “meh”, but tasted great once I added salsa.)

Turnips, mushrooms, onions, pepper, summer squash, cheese

Ready to go into the toaster oven

MCM Mama’s Crustless Quiche

1 1/2-2 C. diced veggies (Whatever you want, but I recommend always including greens and onions. And I often put in more)
1 1/2 C. grated cheese
4 oz meat (Canadian bacon(diced) or lean ham or fake crab; I pretty much never add meat)
8 eggs
1/2 C cottage cheese
salt
pepper
spices (whatever sounds good to you. My favorite is with Italian seasoning and garlic)

Spray pan (9×9 or 9″ round) with cooking spray or a squirt of olive oil. Spread raw veggies in the bottom. Top with cheese and meat. Beat eggs and add cottage cheese and spices. Pour over top.

Bake @ 325 degrees for about 40 minutes- center needs to be cooked.

At this point, you can either just stick it in the fridge (lasts for about 4 days) or cut pieces to freeze. For me, it makes 8 servings.

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Comments

  1. Tara Burner says

    February 4, 2012 at 10:47 am

    interesting… may have to give that a try for my daughter
    pinning…

    Reply
  2. Rachel @RunningRachel says

    February 4, 2012 at 10:49 am

    Oh this looks very yummy!! 🙂

    Reply
  3. Nancy says

    February 4, 2012 at 10:57 am

    I didn’t like scrambled eggs til my Boyfriend made them for me one time with salsa, they taste so much better! 🙂

    Reply
  4. Janice- The Fitness Cheerleader says

    February 4, 2012 at 11:13 am

    Wow! This looks yummy and easy enough for me to make 🙂 I pinned it on pinterest so that I can come back to your recipe to make tomorrow. Thanks for sharing!

    Reply
  5. Vicki says

    February 4, 2012 at 11:39 am

    Oh! This looks yummy! 🙂

    Reply
  6. Run with Jess says

    February 4, 2012 at 12:08 pm

    Sounds yummy!! Pinned.

    Reply
  7. Lindsay @ In Sweetness and In Health says

    February 4, 2012 at 3:01 pm

    That looks really good! Thanks for sharing. Pinning it now!

    Reply
  8. Travel Spot says

    February 4, 2012 at 8:15 pm

    That looks yummy! I usually put a bisquick topper on mine, but your version seems way healthier! I am going to try it soon!

    Reply
  9. Michelle says

    February 5, 2012 at 4:03 pm

    This looks amazing! New to your blog and loving it already!!!

    Reply
  10. Marlene says

    February 6, 2012 at 4:48 pm

    Looks fantastic!!

    Reply
  11. ashley @irishred02 says

    February 6, 2014 at 10:27 am

    Love this, repining it for the future 🙂
    ashley @irishred02 recently posted…The Color Run Kaleidoscope Tour The #Happiest5K Discount Code Inside!My Profile

    Reply
  12. Cassie @ LittleRedWindow says

    February 6, 2014 at 10:37 am

    This looks totally delicious! What a good idea!
    Cassie @ LittleRedWindow recently posted…15 Amazing Valentine’s Day DessertsMy Profile

    Reply
  13. Elle says

    February 6, 2014 at 2:26 pm

    oh yum, and no carbs really. I’ll be giving this a try for sure.

    Reply
  14. Chrishelle says

    February 7, 2014 at 12:51 pm

    NO/Low carb and packed with protein. Oh I am so making this for breakfast Sunday. I am drooling on my keyboard.
    Chrishelle recently posted…VALENTINE MINI CHEER BOWMy Profile

    Reply
  15. Julie V. (Somebody's Dinner) says

    February 2, 2015 at 5:34 pm

    This sounds yummy. Thanks for sharing at the Retro Re-Pin Party. I hope to see you at the next one starting Tuesday at 8 p.m. ET.
    Question: How soon after you eat your PB and J do you go running? I am still trying to get the hang of exercising in the morning as well as eating, but not feeling sick to my stomach.
    Julie V. (Somebody’s Dinner) recently posted…Retro Re-Pin Party 27My Profile

    Reply
    • MCM Mama says

      February 2, 2015 at 6:10 pm

      I generally try to wait an hour, especially if I’m racing or running hard, but I have eaten much closer to a race and felt fine. More than 2 hours is too long though if I’m running more than 6 miles.

      Reply
      • Julie V. (Somebody's Dinner) says

        February 3, 2015 at 5:15 pm

        Thanks.
        Julie V. (Somebody’s Dinner) recently posted…Peanut Butter Banana SmoothieMy Profile

        Reply

Trackbacks

  1. Confessions of an Evening Snacker says:
    January 30, 2014 at 9:40 am

    […] 1. Eat breakfast – I always eat breakfast, but often it’s not very substantial.  I’ll grab a couple of bits of Jones’ sausage and the crusts from S’ PB&J.  Maybe I’ll make myself half a sandwich.  I’m setting myself up for hungries later in the day.  My plan is to eat a full sized PB&J on longer run days (still the fuel that works best for me) and then hit up a slice of quiche and some fruit on lower/no mileage days.  (Quiche recipe here) […]

    Reply
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Who is MCM Mama?
A slightly obnoxious mom and wife who loves good beer and running, who struggles a bit with depression especially in the winter and when running isn’t allowed, who’d rather go on a fun vacation than upgrade the kitchen or add a master bath, and has a minor addiction to the Marine Corps Marathon.

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