Dana Slatkin

Healthy Crustless Quiche

Healthy Crustless Quiche

Who’s the Hoover in your household? You know, the one who will polish off the stone-cold cheese omelet from this morning’s breakfast or the corner slice of last night’s lasagne before anyone else would even give them a glance? The one who ends up eating the burnt toast or the not-so-pretty waffle that stuck to the griddle? I’m guessing it’s you because, if you’re like me, you hate to see good food go to waste.

Since I am the self-appointed chef in my home, I take full responsibility when something goes uneaten. But any kitchen insider knows that leftovers can be found treasure. This dish is one of those Tupperware delicacies that I am always thrilled to discover. Easily reheated in the microwave or toaster oven, the quiche actually tastes better a day or two after it was baked.

Yogurt Cheese Maker

Most quiche recipes begin with a rich roux, heavy cream, or half-and-half (I even found a particularly scary one that called for Bisquick and mayonnaise). The creamy base for this lowfat version, a blended mixture of eggs, cottage cheese and drained yogurt, is every bit as smooth and velvety as a traditional one. To drain the yogurt, I place it inside a sieve that I’ve lined with paper towels and put over a bowl to drain in the fridge overnight. Just recently, I found this Cuisipro Donvier Yogurt Cheese Maker on Amazon.com that makes the job even easier…

My mother-in-law, who joins us for dinner every Tuesday evening, requests my quiche week after week. But even the best recipe can get tiresome after too many showings, so I vary the ingredients to create something “new and exciting” each time: sautéed spinach, goat cheese and dill; smoked salmon, cooked potato pieces and chives; or — perfect for the summer months — sautéed zucchini, tomatoes and lemon zest. Make sure the filling ingredients are dry before adding the batter, and chop them up into bite-size pieces so that an array of flavors makes it into each bite.

Do write to me about your favorite quiche variations so I can post them here. Small chance there will be any leftovers but, just in case, whoever is quick enough to snag them will be deliciously rewarded, I promise!

For another vegetarian dish that tastes even better as leftovers, try my Spaghetti with Tofu Bolognese Sauce.

Photo credit: SparkRecipes.com

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  1. John says:

    Dana, I’ve made this recipe several times and it’s just wonderful. I’m amazed just how healthy this quiche is yet it tastes so creamy and rich. I love it. And your imagination is the only limit to the variety of flavors you can create just by altering a few of the ingredients.

    Thank you so much for this recipe! And absolute keeper. :)


  2. dana says:

    …for checking in about the quiche! It’s a staple in our house, too. I make it every week by request from my mother-in-law. Last week I threw in diced smoked salmon, bits of organic cream cheese and sauteed leeks…yum!
    Keep in touch and best wishes.

  3. bethany says:

    we used tomatoes and beet greens- yummy!

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