Crustless Nicoise Quiche

Inspired after reading up at, and realizing that I don't always make the healthiest of food choices, I'm making a serious effort to get my body the nutrients it needs to thrive in the most delicious of dishes. For me it's all about the idea of starting my day off strong. Since I'm yet to meet a quiche I didn't love, I decided to develop this healthier one that I can make for breakfast on a regular basis. This recipe begins with a mix of eggs and milk—that's right, go big or go home! Being extra good, I made this quiche crustless and, man-oh-man it's delish—and gone! It was so good, I ate it three days in a row. Once it was gone, I was ready to make it all over again—and did! Watch the minute long video of me making it, here.

Show off your best protein filled breakfast with the hashtag #mymorningprotein here for a chance to win a year of free milk (official details in the link)

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PREP TIME: 5 minutes

COOK TIME: 11 minutes

BAKE TIME: 30 minutes

TOTAL TIME: 46 minutes


1 Quiche


Eggs (6)

Whole Milk (1/2 Cup, Plus Extra For Drinking)

Shallot (1/2, Finely Chopped)

Red Potatoes (6, Cut Into 1/8 Wedges)

Haricot Verts (25, Cut In Thirds)

Grape Tomatoes (10, Cut In 1/8 Wedges)

Nicoise Olives (1.5oz)

Spanish Tuna (4oz Can)

Red Onion (1/4, Sliced)



Extra Virgin Olive Oil


Large Mixing Bowl


9 Inch Pie Pan

Cutting Board

Chef's Knife

Frying Pan With Lid

Rubber Spatula

1. TO PREP YOUR INGREDIENTS. place your potato wedges in one layer in your frying pan.

Add water to half the height of your potatoes.

Add salt liberally.

Put the lid on and over medium heat, bring your water to a simmer.

Cook until your potatoes are softened—about 3 minutes. 

Transfer your potatoes to a bowl.

Put your haricot vert in your frying pan. 

Add water to half the height of your haricot vert.

Add salt liberally.

Put the lid on and over medium heat, bring your water to a simmer.

Cook till your haricot vert are al dente—about 3 minutes.

Transfer your haricot vert to a bowl.

Fully dry your frying pan.

Over high heat, heat 1 tbsp of your olive oil to your frying pan.

Add your minced shallots. 

Sweat them by moving them consistently using your rubber spatula for 5 minutes (if they start to burn, remove them from the heat immediately).

2. TO MAKE YOUR QUICHE. preheat your oven to 400°.

In your large mixing bowl, beat your eggs, salt and pepper.

Add in your whole milk.

Add in your cooked shallots, potatoes, haricot vert, tomatoes and nicoise olives.


Grease your pie pan.

Pour your egg mixture into your greased pie pan.

Add on your onion slices.

Bake till golden brown on the edges and the center is set—about 30 minutes.