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Crustless Quiche is one of those quick and wholesome breakfast recipes you can make for a crowd. Easy to make, vegetarian, and gluten-free. Packed with protein, they are perfect for breakfast or brunch.
You may also love my breakfast egg sandwich or my Garden veggies frittata.
This quiche is vegetarian, crustless, low in carbs, packed with protein, and big on flavor! I made it with spinach, zucchini, tomatoes, cheese, and eggs. My kids aren’t a huge fan of eggs for breakfast but when I make them quiche thats loaded with veggies and cheese they devour it!
To make this keto-friendly, use unsweetened almond milk instead of regular milk. It is a great make-ahead recipe that’s paleo-compliant and family-approved.
Ingredients needed
Below is a quick list of the ingredients you will need. Full measurements are listed further down in the recipe card.
- Eggs
- Milk, dairy, or non-dairy (I used almond milk)
- Salt and Freshly Ground Black Pepper
- Veggies: Use what you have on hand, but I used Baby Spinach, Zucchini, and tomatoes.
- Grated Cheese, such as Gruyère, Swiss, or cheddar
- Chopped Chives
How to make a crustless quiche
Preheat oven and prepare pan: Heat the oven to 375°F and grease a 9×13-inch baking dish with a bit of oil.
Step 1: Prepare the veggies.
Step 2: In a large mixing bowl combine eggs, milk, salt, and pepper. Using an electric beater, beat the eggs until frothy.
Step 3: Next, add in the chopped spinach, zucchini, chives, and cheese. Add the whole cherry tomatoes, and gently fold (mix).
Step 4: Pour the mixture into the prepared dish and bake for 40-45 minutes until golden and crusty or until a knife inserted in the center comes out clean.
Step 5: Garnish with chopped chives on top and serve immediately.
Tips from my kitchen
- You can use frozen spinach or swap the spinach with kale.
- Yellow zucchini works in place of the green zucchini, or swap it with any other veggies you have on hand like broccoli or asparagus.
- Use your favorite cheese.
- Make it spicy if kids aren’t involved! Add some chopped jalapeno.
- Let it cool for 5 minutes to settle before serving.
Common Questions
Yes, you sure can. It will taste just as great.
Crustless quiche is a great make-ahead recipe that you can whip up and prepare the night before and just pop in the oven when you are ready to bake it. Whether you are making it for breakfast, brunch, or meal prep, it can be served warm or cold.
Allow the quiche to cool and individually wrap each portion separately using plastic wrap or parchment paper and place them in a freezer-safe container. Freeze for up to 3 months.
Quiche will last up to 4 days in the fridge. Store them in a lidded container.
More breakfast recipes
- Chocolate Protein Pancakes
- Keto Deviled Eggs
- Baked Zoodle Egg Nest
- Blueberry Protein Pancakes
- One Pan Egg and Veggie Breakfast
- Baked Avocado Egg
- Breakfast Egg Muffins
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Easy Crustless Quiche
Ingredients
- 10 Large Eggs
- ¾ Cup Milk, dairy or non-dairy (I used almond milk)
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
Mix-ins:
- 2 Cups Coarsely Chopped Baby Spinach
- 1 Medium Zucchini, chopped into bite-sized pieces
- 1 Cup Finely Grated Cheese, such as Gruyère, Swiss, or cheddar
- ¼ Cup Finely Chopped Chives
- 2 Cups Cherry Tomatoes
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with a bit of oil. Prepare and chop the veggies.
- In a large mixing bowl, combine 10 Large Eggs , ¾ Cup Milk, ½ teaspoon Salt, and ¼ teaspoon Freshly Ground Black Pepper. Using an electric beater, beat the eggs until frothy.
- Whisk in the 2 Cups Coarsely Chopped Baby Spinach, 1 Medium Zucchini, ¼ Cup Finely Chopped Chives, and 1 Cup Finely Grated Cheese. Add the 2 Cups Cherry Tomatoes, and gently fold.
- Pour the mixture into the prepared dish and bake for 40-45 minutes until golden and crusty or until a knife inserted in the center comes out clean.
- Garnish with chopped chives on top and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
could you swap the milk for cottage cheese?
Yes sure! loving all the cottage cheese ideas
I want to make this tomorrow and just wanted to check on the cheese. The ingredients list says grated but in the picture it looks shredded. Should it be shredded? This is my first attempt at making quiche so I want to get it right!!
Also, you don’t have to sauté the veggies before baking?
Thank you!
Hi rose. No, you do not have to saute the veggies, especially if you are using the same ones I used. As for the cheese either way is fine. But yes I should say shredded not grated.
Thank you for your quick reply!! If I halve this recipe will it work in a pie dish? How long do you think to bake?
Thanks, Rose. Sorry took a bit longer I was not in town. Yes, you can do half the amount and use a pie dish. I assume 25 minutes give or take. Just peek in at it and you can tell when it firms and starts to crust or brown.
So healthy with all the fresh garden veggies and super yummy
Thanks Pam
Hello!! If I freeze this after I cook it- what’s the best way to reheat? Thanks!
Hi. oven or microwave
HI. thank you for this great recipe! I currently have it in the oven and can’t wait to taste it! I have a question though…can this quiche be frozen after cooking? I prefer to cook in bulk. If it can be frozen for reheating later, that would be ideal. Any thoughts on that? thank you!
Sorry for the late reply, I hope you figured it out. Yes you can freeze
Absolutely delicious! First time ever making a quiche and I was quite impressed with the flavoring. I did cut the tomatoes in half, though. Thank you for this recipe. I will definitely be making it again in the future 🙂
So glad you liked it
Just made this as my breakfast for the work week and it’s delicious! My issue is not filling up enough when I eat breakfast or eating too many carbs to fill up and stay hungry until lunch. This plus some oatmeal/ fruit is perfect! It came out delicious- thank you for helping me to eat healthier and making it so good!
So glad you liked it. Thanks for the feedback
I appreciate all of your recipes. It’s helped me learn how to become a chef during quarantine! Hope you and your family are staying safe and healthy. I think I recall you had COVID.
For this recipe, what’s the conversion and impact if I use egg whites instead of Large eggs?
Thanks, Navin. That is so sweet of you. Appreciate that. We are all doing well!
You can use egg whites and it will be just as good.
Thanks for your recipe! Its rare to find recipes online that fit into a low fodmap diet and this one is perfect! I used cashew milk instead of almond to make it a bit more creamy.
awesome! I will try it with cashew milk next time
I’ve always wondered, what’s the difference between kcal and calories? I’m trying to watch my calorie count and I was just wondering.
Hey. Scientifically, energy is expressed in 1000-calorie units known as kilocalories. That is, 1 Calorie is equivalent to 1 kilocalorie