Crustless Turkey Quiche (Low-Carb & Make-Ahead)
This is the quiet workhorse of busy mornings. You bake it once and it carries breakfast for two people, three days straight — no cooking eggs half-asleep every morning.
Equipment
- 9-inch glass pie pan
- skillet
- mixing bowl
- an air-fryer oven or a conventional oven
Ingredients
- 6 Eggs
- 4 oz Half-and-Half (1/2 cup)
- 3 oz Colby Jack, grated (3/4 cup)
- 1/2 Onion, diced
- 2 Garlic cloves, minced
- 1/2 lb Festive Italian Ground Turkey
- 1+ tbsp Butter for cooking onions, + extra for buttering pie pan
- 2 tbsp Sour cream, for serving
Instructions
- If you're using a conventional oven, preheat it to 325°F. An air-fryer oven doesn't need preheating. (A basket-style air fryer won't fit the pie pan — use a conventional oven.)
- Cook the diced onion in 1 Tbsp butter with a dash of salt until soft. Add the garlic and cook until fragrant.
- Remove the onion and garlic from the pan. In the same pan, cook the ground turkey until the juices run clear.
- Take the pan off the heat, return the onion and garlic, and let it all cool. (This matters — pour egg over hot meat and it starts to cook on contact, and you lose the smooth set.)
- While it cools, butter the glass pie pan, bottom and sides.
- Crack the 6 eggs into a mixing bowl and beat with the ½ cup half & half.
- Once the meat mixture is fully cooled, spread it into the buttered pan. Scatter the grated cheese over it, then pour the egg mixture in.
- Bake at 325°F for 40–45 minutes, until fully set and no longer jiggly.
- Cool at least 10 minutes before slicing, then cut into 6. Refrigerate in airtight containers.
Video
Notes
This quiche is part of my free 3-day low-carb meal plan — three full days of meals for two adults, under $30, with the full shopping list and four more recipes. Want low-carb recipes like this in your inbox? Subscribe here.