This Crustless Leek & Broccoli Quiche is one of the easiest low-carb, high-protein meals you can make! It's loaded with flavorful leeks, broccoli, garlic and peas and is topped with creamy mozzarella cheese.

It’s pretty filling, so depending on how many people you’re serving, you’re likely to have leftovers. The quiche reheats really well, and the cheese even remains crispy for several days.

This Crustless Leek & Broccoli Quiche is 100% vegetarian and is gluten free, too! If you’re sensitive to dairy, I suggest subbing in a non-dairy cheese and unsweetened non-dairy milk. While quiche is generally eaten for breakfast or brunch, we served it for dinner and loved it. Whenever you’re in a jam, breakfast for dinner is always a satisfying and easy option! Drizzle with your favorite hot sauce and enjoy.

INGREDIENTS

• 6 eggs

• 3/4 c. 2% milk

• 2 heads broccoli, cut into florets

• 1 large leek, sliced

• 6 oz. frozen peas

• 4 garlic cloves, minced

• 4 oz. mozzarella cheese, shredded

• 1/2 T. olive oil + extra

• Salt & pepper, to taste

STEPS

1) Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Place the broccoli onto one sheet and the leeks on the other. Drizzle the broccoli and leeks with olive oil and season with salt and pepper. Toss to coat. Roast for 10 minutes, remove and toss, then roast for another 10 minutes. Allow to cool complete.

2) Heat a small pan over medium heat. Add 1/2 T. olive oil and the garlic and sauté for one minute. Add the frozen peas and continue to sauté until the peas are full cooked. Remove from heat and allow to cool completely.

3) Add the milk and eggs to a bowl and season with pepper. Whisk to combine.

4) Spray a round dish with nonstick cooking spray. Add the leeks, broccoli, garlic and peas to the dish. Use a spatula to spread the veggies out evenly. Pour the egg/milk mixture over the veggies and sprinkle with mozzarella.

5) Cook the quiche for 40 minutes. Once the timer goes off, insert a knife into the center. If it comes out clean, the quiche is done; if not, cook the quiche for a few more minutes. Allow it to cool for at least 10 minutes before slicing and serving.