Ashley’s Favorite Batch-Cooking Breakfast Quiches

It takes a bowl, eggs, + a simple combination of tasty ingredients to make a healthy, ready-to-go breakfast for the weekdays. I love making batch breakfasts like quiches or for those low-carb/paleo/keto folks out here, crustless casseroles, with a flavor profile in mind, some veggies, the complete protein of eggs- toss it in the oven and you’re set for breakfasts. My crust? I’ve dabbled in homemaking crust, but in a pinch and during times when I am meal prepping more meals, I buy my favorite @whollywholesome gluten-free pie crusts.


1. Make one of these egg dishes from my kitchen ya’ll

2. Post a pic on Instagram

3. Follow me @LivingwithAshley + my soon-to-be-launched app site @getrawlivewell

4. Tag 2 friends who are trying to eat healthier or want to learn how to meal prep with

5. Use hashtags: #getrawlivewell and #livingwithashley

4. I will post all of the photos I am tagged in on the stories + pick someone along with who they tagged, to win their choice of 30-day nutrition programming or meal prep lessons!

 Smoked Salmon + Egg Quiche

Watermelon Feta Quiche

Simply egg whites, Italian chicken sausage, kale, Parmesan, red pepper flakes, + a yellow onion. Simply pan-grill the onion in a dash of oil- once lightly browned- toss in the kale + cook until lightly wilted. Pour into a large mixing bowl with 16 oz. of liquid egg whites, 1/2 cup parmesan, 1 tsp red pepper flakes, salt + pepper.  Preheat the oven to 350 degrees F and in another skillet; cook the chicken sausage- roughly 8 minutes. Add into the large mixing bowl, stir, + pour into a @whollywholesome gluten-free pie crust. Bake for 40-45 minutes or until eggs set.

This @whollywholesome#glutenfree pie crust is the perfect home for my 6 slices of chopped @applegate low-sodium bacon, 1 1/2 cups shredded Brussels sprouts, 1/3 cups Parmesan cheese, sea salt, red pepper flakes, + half of a container of @crystalfarmscheese all whites egg whites – pan-grill the sprouts + bacon until lightly browned. No oil@is needed thanks to the fat from the bacon. Then place the egg whites in a bowl with those and the rest of the ingredients, mix, + pour into the pie crust. Bake at 350 degrees, covered in tin foil, for 40-45 minutes or until eggs set. Let it sit. Cut into 5 pieces. Eat every day next week for a quick breakfast!

 Chicken Taco Casserole

 Taco Breakfast Casserole (see our Instagram!)

 Buffalo Blue Cheese Egg White Breakfast Quiche

Watermelon Radish + Feta Quiche

Not only is this a tasty recipe, but it is a gorgeous serving piece!

Watermelon Radish + Feta Quiche

makes 5-6 servings


  • 1 Watermelon radish, thinly sliced (can’t source watermelon radish? Use regular radishes or go with 1/2 C of gently cooked broccoli florets or asparagus tips
  • 4 large eggs, scrambled (using egg whites? 1/4 C of liquid egg whites = 1 large egg)
  • 1/8 C yellow onion, diced
  • 1 C coconut cream or the fat from the top of a full fat can of coconut milk
  • handful of fresh thyme + fresh oregano, chopped
  • 1 wholly wholesome gluten-free crust
  • 1 C crumbled herbed feta cheese – not a fan of feta? Try goat cheese. A little goes a long way for these flavorful cheeses.
  • 2 C baby spinach

Cooking Instructions:

  1. Preheat the oven to 375 degrees F.
  2. Cover the pie crust with the watermelon radish slices. Mix the eggs, herbs, feta, + cream together and pour into the pie crust. Layer the top with watermelon radish slices as well.
  3. Bake for 35-45 minutes or until nice and golden- be sure the eggs are set.

NUTRITION: x1 serving, 6 servings in total

467 Calories | 31.5g Fat | 648mg Sodium | 147mg Cholesterol | 36.3g Carbs | 6.9g Sugars | 1g Fiber | 10g Protein 

Smoked Salmon + Egg Quiche

Everyone needs a breakfast that is quick, simple, but not boring! This is 6 servings of quiche for your weekdays, to make the mornings easier.

Smoked Salmon + Egg Quiche

Makes 6 servings

What You Need:

  • 1 pie crust- I use gluten-free wholly wholesome
  • 4 oz light cream cheese, softened
  • 1 TB chives, chopped
  • Dash of onion powder
  • 4 oz smoked salmon, chopped
  • 1 1/2 TB capers
  • 4 eggs, scrambled
  • 1 cup hemp or coconut milk, unsweetened
  • 1/2 cup shredded parmesan cheese
  • Salt + pepper, to taste

To Make:

  1. Preheat the oven to 375 degrees F.
  2. In a small mixing bowl, mix together the softened cream cheese, chives, +  pinch of onion powder.
  3. Spread the cream cheese mixture over the bottom and sides of the prepared pie crust. Once spread, there should be a thin layer the entire way around.
  4. Line the cream cheese with the salmon + capers.
  5. In a bowl, whisk together the eggs and milk. Add in some salt + pepper, to taste.
  6. Pour the egg mixture into the crust.
  7. Bake in the preheated oven for 35-45 minutes or until eggs set. Try inserting a fork to see if it is solid.
  8. Optional: top with sliced heirloom tomatoes + parmesan cheese.

NUTRITION: x1 serving, 6 servings in total

450 Calories | 27g Fat | 645mg Sodium | 197mg Cholesterol | 36.7g Carbs | 8.9g Sugars | 13.7g Protein 

TIP: to ‘volumize’ your meal, add a side of cooked veggies like greens for bulk without adding to many calories.

Buffalo-Blue Cheese Egg White Breakfast Quiche

Making one dish that makes 4+ breakfasts (or other meals because who doesn’t love breakfast at lunch and dinner?!?) by simply mixing a few things in a bowl + baking them….is my J-A-M. Convenient, so many combinations possible, + tasty- this batch breakfast quiche is great for anyone who wants to eat like royalty in the morning, but wants to save time.

Check out the full video here + recipe below!

Buffalo-Blue Cheese Egg White Breakfast Quiche

Makes 4 servings


  • 1 wholly wholesome gluten-free pie crust
  • 1 container liquid egg whites
  • ¼ cup non-dairy milk
  • ¼ cup blue cheese crumbles
  • 1 head broccoli, cut into florets + steamed
  • 2 andouille chicken sausages (or any spicy chicken sausage)
  • dash of mixed salt + pepper
  • Top: with buffalo or Sriracha sauce when-serving

Cooking Instructions:

  1. Preheat the oven to 350 degrees F
  2. Mix all ingredients in a medium bowl, pour into the pie crust.
  3. Bake for 45-50 minutes or until eggs set