Home » Meatless Monday: Leek and Cheddar Crustless Quiche

Meatless Monday: Leek and Cheddar Crustless Quiche


My parents came to visit yesterday with my brother and his girlfriend.

They arrived around noon and were hungry. I offered an array of various leftovers, or lunch out. Somewhat to my surprise, they opted for leftovers and I began reheating things right and left…trying to piece together some type of substantial meal for the 4 of them and myself.

While I reheated, they demolished an onion dip I had made that morning. That recipe is coming soon. You won’t want to miss it.


I started everyone off with a small piece of this quiche. I explained that we would start with breakfast/brunch and work our way to lunch. The quiche was gone in seconds and I had moved on to lentil tacos. A new lentil taco recipe.

Needless to say, that one took some convincing and the conversation around, “What is a lentil?” posed by my father, was rather amusing. Thank goodness for Google, not that the answer of “legume” helped very much.

From there, we sampled a slice of deep dish pizza, a few fries, a chicken finger, fresh fruit, and gluten-free brownies. A complete and total meal of random must-go’s. It worked.


Over lunch, we were running through our dinner options. Apparently, everyone was looking forward to an actual meal. Hah. Could I blame them, though? Nah.

“We were thinking Cracker Barrel” my mom said excitedly.

I quickly smashed that idea. CRACKER BARREL? No bueno. I have to throw my mother under the bus on that one. 🙂 I do, however, agree with her that this quiche was the best part of our pieced together lunch!


Meatless Monday: Leek and Cheddar Crustless Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 4
Omitting the crust makes for a low-carb, low-calorie meal. With the leeks and cheese...you won't even miss it. Plus, this meal couldn't be any easier to make!
  • 2 leeks, thinly sliced (white part only)
  • 2 tsp extra-virgin olive oil
  • 6 eggs
  • ½ cup part-skim cheddar cheese, shredded
  • ½ cup nonfat milk
  • ¼ tsp salt
  • ¼ tsp black pepper
  1. Preheat oven to 400F.
  2. Heat oil in a small skillet and sauté leeks until softened, about 8 minutes, stirring occasionally. Cool slightly.
  3. Meanwhile, in a medium bowl, whisk eggs, milk, salt and pepper. Whisk in sautéed leeks once slightly cooled, along with the cheese.
  4. Lightly spray a 9-inch pie plate with olive oil and evenly pour in mixture.
  5. Bake, uncovered, for 40-50 minutes or until lightly browned. Let sit 5 minutes before serving.
Recipe ever so slightly adapted from Pinch of Healthy
Nutrition Information
Serving size: ¼ quiche Calories: 202 Fat: 12.8 Carbohydrates: 8.0 Sugar: 3.0 Sodium: 288 Fiber: 1.0 Protein: 14.0

 The weekend went so fast 🙁 Back to the grind.

Be well,


Share With Your Friends!


  1. Kristin
    July 15, 2013 / 8:27 am

    Received some leeks in my CSA delivery as well this weekend and had the same idea. I used egg whites and added spinach and purple potatoes. It was great reheated for breakfast this morning. Have a great week!

  2. Anne Marie@New Weigh of Life
    July 15, 2013 / 11:08 am

    Yum! The weekends always fly by, don’t they?

  3. dixya| food, pleasure, and health
    July 15, 2013 / 11:58 am

    Leeks and cheddar sounds like a fabulous combo. I love getting nutrition questions from my dad too .It took me forever to explain how quinoa is a pseudo grain.

    • Nicole, RD
      July 15, 2013 / 8:27 pm

      Haha, I love it!

  4. Biz
    July 15, 2013 / 2:55 pm

    Love that the family came over for the day! I love crustless quiches, but I am giving the stink eye to the leek. That’s in the onion family and onions are evil. 😀

    Yep, back to the grind – love seeing your lake pictures! 😀

  5. Suzanne
    July 15, 2013 / 3:20 pm

    Ok maybe I am having a blind moment, but when do you put in the cheese? In the egg mixture or on top before you bake it? I love leeks so this sounds delightful!

    • Nicole, RD
      July 15, 2013 / 8:25 pm

      Suzanne: I’m sorry! I missed it. Add the cheese with the cooled leeks 🙂

  6. Julie @ RDelicious Kitchen
    July 15, 2013 / 5:58 pm

    I just made a quiche today for the family I cook for! Love quiches because you can make them so many different ways

  7. Christina @ Pinch of Healthy
    July 15, 2013 / 8:22 pm

    Your pictures look so good! I’m so glad you enjoyed the recipe! The weekend always goes by way too fast, especially when you’re entertaining.

  8. Lizzie
    July 17, 2013 / 12:52 pm

    I am with you! Cracker Barrel just grosses me out. It’s…sticky.

  9. Amy
    July 17, 2013 / 7:05 pm

    I love the meal of random leftovers! We call those “catch as catch can” days. It happens most at my parents’ place… They’re notorious for stashing all kinds little tidbits: grilled salmon, half a side of coleslaw, 8 blueberries, 3 slices of bread, Laughing Cow wedges, you name it! I’ve never found quiche in their fridge though — I’ll have to introduce them to your recipe first!

  10. Linda Jones
    July 25, 2013 / 11:21 pm

    Great recipe! And idea. It’s been some time since we had quiche. Cooking heart healthy now for hubby and we always have left overs. I had to alter recipe for what I had on hand, because we wanted it tonight. I used egg substitute for 4 eggs adding two real eggs. Didn’t have leeks, so used rest of green onion and chopped regular onion, had a small container of left over brocolli and two left over stips of turkey bacon to cleaned out fridge by tossing those in also. Oh so good!! Leftovers for tomorrow. Next time I will buy leeks…never had them before, and follow your recipe perfect, except same on eggs. Thank you for sharing this. With a salad on the side and a small bowl of fruit, it was a great meal!!!!

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