Low Sodium Quiche Recipe (No Salt Added)

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This low sodium quiche recipe is a simple and tasty breakfast or brunch, loaded with your favorite vegetables and is free of salt. Light and fluffy eggs are baked in a delicious low sodium crust, and topped with veggies and fresh herbs.

Ready in under an hour, this easy brunch recipe is great for guests or weekend company. I love serving this tasty quiche with mixed greens (dressed in a tasty low sodium balsamic vinaigrette) or patties of low sodium sausage.

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We love a good brunch recipe on the weekends, and this tasty low sodium quiche is a great morning meal option without added salt. Add your favorite seasonal produce, fresh herbs, and a little milk for light and fluffy eggs in each bite.

I used a store-bought pie crust (I have a few tips/suggestions for finding a low sodium one below) or you can also use a salt-free crust you make from scratch. This is a fantastic breakfast recipe to keep in your low sodium rotation, great to enjoy all year long.

This Low Sodium Quiche Recipe Is

  • Light
  • Fluffy
  • Simple
  • Versatile
  • Fancy
  • A Great Low Sodium Breakfast
  • Ready in Under an Hour
low salt quiche without salt easy low sodium brunch options with eggs tomatoes basil and premade crust

Ingredients for this Low Sodium Quiche Recipe

We love getting fresh seasonal produce, meats, and low sodium pantry staples delivered through Misfits Market. It saves time & money on groceries, and also helps reduce food waste! Highly recommend checking them out if you haven’t yet – get $10 off your first box today.

  • Low Sodium Pie Crusts – see below for some tips on buying pre-made!  I use store-bought pie crust which is great if you can find a low sodium variety. Premade pie crust saves time and tastes great if you don’t want to go through the hassle of making homemade dough.
  • Eggs – Eggs naturally contain about 60-70mg of sodium per large egg. We try to get cage free / free range eggs when we can. There isn’t any nutritional difference, but I always try to support animal welfare when I can!
  • Milk: you can use any milk of your choice, but I recommend whole milk for fluffy eggs.
  • Black Pepper
  • Vegetables – I used sliced tomato and fresh spinach in mine. You want about 1 cup of vegetables of your choice. Some great options are bell peppers, zucchini, mushrooms, caramelized onions, or butternut squash.
  • Herbs – I use fresh basil
  • Thyme

How To Choose a Pie Crust

Making pie from scratch can seem daunting – luckily it’s very simple when you find a good pre-made pie crust! I’ve found some really great ones lately that have 35-80mg of sodium per serving.

One tip: check the frozen section! I’ve found that the frozen pie crusts in my stores are lower in sodium than the ones in the baking aisle.

Trader Joes has a great gluten free low sodium pie crust. I’ve also used these pie crusts from Whole Foods which have 35mg sodium per serving, and are great for sweet pies and also savory quiches.

If you want to make your own, I like to use this almond flour pie crust recipe, just omit the salt.

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How To Make Quiche Without Salt

  1. Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
  2. In a large bowl, scramble together the eggs, milk, thyme, and pepper. Add the chopped vegetables and stir again.
  3. Pour the egg mixture into the pie crust.  Top with fresh herbs (like basil).
  4. Preheat the oven to 375 degrees Fahrenheit. Bake the quiche for 40-50minutes, or until the top of the quiche and the edges of the crust are golden brown, and the center is cooked through.
  5. Allow quiche to cool for 15 minutes before slicing. Top with fresh herbs, and enjoy.

Easy Low Sodium Breakfast Recipes with Eggs

This no salt added quiche recipe is what I call an Easy Weekend Meal– which is on your table in under 30 minutes.  These versatile and simple breakfast recipes are perfect for those days when you want a healthy home-cooked meal but don’t want to spend hours in the kitchen. 

I have a whole section of this site for low sodium breakfasts, that are great for the whole family. A tasty meal can be on your table in no time.  Even better than ordering from a diner for breakfast!

low sodium quiche recipe easy low salt brunch ideas hearty breakfast low sodium egg recipes

More Low Sodium Breakfast Recipes You’ll Love

Low Sodium Hash Browns

Low Sodium Omelette

Easy Low Sodium Granola

Low Sodium Green Smoothie

Low Sodium Blueberry Muffins

Share This Low Sodium Brunch Recipe

If you make this low sodium quiche recipe be sure to rate this recipe below, leave a comment, and tag us on Instagram or Facebook

Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more amazing low sodium recipes – I’d love to connect with you there.

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low sodium breakfast recipes with eggs vegetables and herbs no salt added breakfasts

Low Sodium Quiche

AuthorKelly Jensen
This low sodium quiche recipe is a simple and tasty breakfast or brunch, loaded with your favorite vegetables and is free of salt. Light and fluffy eggs are baked in a delicious low sodium crust, and topped with veggies and fresh herbs.
5 from 4 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, brunch
Cuisine American
Servings 8 slices
Calories 177 kcal

Equipment

  • Mixing Bowl
  • 9 inch pie dish

Ingredients
  

  • 1 9-inch low sodium pie crust
  • 5 large eggs
  • ¾ cup whole milk
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • 1 cup chopped vegetables I used 1 large sliced tomato and 1/2 cup spinach
  • 2 tablespoons fresh chopped basil

Instructions
 

  • Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
  • In a large bowl, scramble together the eggs, milk, thyme, and pepper. Add the chopped vegetables and stir again.
  • Pour the egg mixture into the pie crust.  Top with fresh herbs (like basil).
  • Preheat the oven to 375 degrees Fahrenheit. Bake the quiche for 40-50minutes, or until the top of the quiche and the edges of the crust are golden brown, and the center is cooked through.
  • Allow quiche to cool for 15 minutes before slicing. Slice into 8 pieces. Top with fresh herbs, and enjoy.

Notes

I used this pie crust, which I get from Whole Foods, and it has 70mg sodium for 1/8 of the quiche, or one slice.
The nutrition calculated is for one slice of the quiche, one eighth of the whole recipe.

Nutrition

Calories: 177kcalCarbohydrates: 14gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 119mgSodium: 124mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 394IUVitamin C: 3mgCalcium: 54mgIron: 1mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Tried this recipe?Let us know how it was! Please comment and leave a review.

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3 Comments

  1. 5 stars
    Easy to make, and very tasty – lessons I learned in the process though…if you’re buying premade crusts, get the deep dish one as my regular (shallower) one overflowed. Also, use a solid dish for the crust, my foil one buckled under the weight of the quiche. So, I made a bit of a mess, but I’ll definitely be making this again!

5 from 4 votes (2 ratings without comment)

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