Crustless Quiche with Goat Cheese
This quiche is an excellent way to sneak in some veggies. Plus, it is delicious!
I'm a big fan of the crustless quiche for a variety of reasons. First, it's easy. Second, it works well for those who are gluten-free. Third, and this is true of all quiches, you can bake it once and eat on it for a few meals. Often, I'll prepare my quiche in 4-6 ceramic ramekins. You can buy a set with lids so that you've got some grab-and-go breakfast or lunch options for a few days.
I invite you to use the following recipe for motivation. In general, I add 2-4 cups of chopped or grated vegetables. So pick what's in season, in your refrigerator, or the veggies that you like the best.
NOTE: If you choose to do zucchini or summer squash, you can shred them. If you like broccoli and cauliflower, I would suggest steaming lightly and then crumbling, after cooling. For greens, make sure to give them a quick blanch.
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Buffy Owens
Buffy Owens is a somatic practitioner and embodied mentor with over two decades of experience guiding people into a more sustainable relationship with their bodies. Her work integrates somatic movement, nervous-system awareness, and the SOMA Framework to support clarity, self-trust, and embodied living—especially during transitions.
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