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Breadless Stuffing Quiche

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"If you are counting carbs or just craving the flavors of Thanksgiving stuffing, this recipe is for you! I love serving this on a bed of arugula leaves!"
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1 h 20 m servings 119
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan.
  2. Heat oil in a saucepan over medium-high heat. Saute onions in the hot oil until softened and lightly browned, about 5 minutes. Add celery and cook until soft, about 5 minutes; stir in chicken broth, garlic, parsley, sage, rosemary, and thyme. Simmer broth mixture until it thickens slightly, about 10 minutes. Remove saucepan from heat and pour broth mixture into a bowl. Set it aside to cool, about 10 minutes.
  3. Stir eggs and feta cheese into broth mixture; pour into the prepared pan.
  4. Bake in the preheated oven until set, 25 to 35 minutes.


  • Cook's Notes:
  • You can use dried herbs instead of fresh; just use 1 tablespoon dried instead of 2 tablespoons fresh.
  • This can also be made in a cake pan or mini muffin tin.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 119 calories; 8.6 5.6 5.2 77 448 Full nutrition

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