I'm here today sharing a favorite family recipe. This one dates back in my family to grandma's young days. It's a classic and has been made for years by all of our family. Enter – crust-less blender quiche. That's right! No rolling out crust, it's really a no-fuss recipe all around. This is about as hands off as you can get for making a quiche!
This recipe is a breeze! Sprinkle leftover meat, cheese, onion in a pan, blender up the rest and pour it on top. Pop it in the oven! And viola, you have a beautiful baked quiche! It's a crowd pleaser for sure. And 3 cheers for the fact that all my kids love it too!
We use this recipe for leftover Thanksgiving turkey, rotisserie chicken, and even diced ham. There are lots of options here. The macros logged in MFP are for using rotisserie chicken since leftover Thanksgiving turkey is only once a year. But the macros are super similar for chicken vs. turkey. So if you are okay with just a gram difference in protein then don't sweat it. But if you are being very particular in your counting and want to create your own recipe for turkey or ham, I've listed the ingredient list below and you can follow the directions for entering it quickly.
In case you want to create your own recipe from this with your personal adaptations/preferences in MyFitnessPal (Login to MFP >Recipes > Add Recipe Manually > Copy & Paste list of ingredients). Here is a list of ingredients that you can copy and paste into MFP and put in the quantity you desire (it works best to copy and paste on a web browser vs app).
liquid egg whites
Cream of tartar
Ground black pepper
- 12 oz cooked rotisserie chicken or whole turkey, cut into bite size pieces
- ⅓ cup (~20 g) green onion, chopped
- ¾ cup (84 g) lite shredded Colby cheese
- 4 large eggs
- ¾ cup (552 g) liquid egg whites (from carton)
- 1 ½ cups skim milk
- 1 cup chicken broth (or one cup water and 1 tsp chicken base/bouillon)
- 1 cup (~120 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon garlic salt or other seasoned salt
- ½ teaspoon ground black pepper
Preheat the oven to 350 degrees F. Grease a 9×13 baking dish. Sprinkle meat, onion and cheese evenly over the bottom of the dish. Place the dish in the oven while it’s preheating for 3-5 minutes to let the cheese melt. This helps the onions stay in place and not float all over when you pour the egg mixture over everything.
Put the remaining ingredients in a blender on high for one minute. Pour blender contents over top of the meat/onion/cheese mixture. Bake at 350 degrees for 45-50 minutes. Test with a knife to see if it's done. You want it to come out clean and see that the egg is set and not runny.
-Recipe can be cut in half and baked in a 9 inch pie dish or 8×8 square glass pan.
-I find my lite cheese at Trader Joes.
-If you want to double the recipe, use a 9×13 glass casserole dish
-This works great with leftover turkey from Thanksgiving dinner. It also tastes great with diced ham (leftover or not). The macros would be different for ham.
“Biceps After Babies Easy Blender Quiche” Serves 6
Cal 301 C 20 g F 13 g P 26 g
PRO TIP: Serving size is 6 for this recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the baking dish and divide that by 6 (servings) to see how many grams one serving is.
Serving Size:1/6 of recipe
Amount Per Serving: Calories: 301Total Fat: 13gCarbohydrates: 20gProtein: 26g