Easy Crustless Quiche

By Rena |

Our Crustless Quiche is an easy and tasty veggie quiche recipe that’s vegetarian and gluten-free. Packed with protein and so nutritious and filling. It can be served for breakfast, brunch, lunch or dinner. They are also perfect for those who meal prep and can also be enjoyed cold.

easy and low carb crustless quiche recipe

This easy to make vegetarian quiche recipe is crustless and low in carbs but big on flavor! They are perfect for those on a whole 30 diet as well. Made with spinach, zucchini, tomatoes, cheese, and eggs. Loaded with protein and so filling and nutritious. 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.

HOW TO MAKE 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.
  • Whisk Eggs: In a large mixing bowl combine eggs, milk, salt, and pepper. Using an electric beater, beat the eggs until frothy.
  • Add Veggies: Next, add in the chopped spinach, zucchini, chives, and cheese. Add the whole cherry
    tomatoes, gently fold (mix).

easy crustless quiche recipe

  • Transfer to pan: 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.
  • Serve: Garnish with chopped chives on top and serve immediately.

crustless quiche recipe

How to store Quiche

Quiche can be prepared ahead of time. After mixing veggies and eggs together you can simply store in the refrigerator. Make sure to store it in an airtight container. Quiche also makes great leftovers! Store in an airtight container and refrigerate for up to 4 days. Prior to serving just reheat in the microwave and serve warm.

vegetarian crustless quiche recipe

Can you make crustless quiche the night before

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, this easy vegetarian crustless quiche recipe can be served warm or cold.

How to freeze crustless quiche

Allow your crustless quiche to cool off and then cut into large single serve squares. Storing is easier if cut into single serving sizes and then place in an airtight container. Planning on reheating individual servings? Then cut out some parchment paper and place it in between the quiche to prevent them from sticking together. If you plan on reheating all of the quiches at once then no need to place anything in between.

Another method of storing quiche for freezing would be tightly wrapping each quiche square individually with plastic wrap, then wrap again with aluminum foil before placing them in the freezer.

crustless quiche recipe

How to reheat quiche

Remove quiche from the refrigerator and simply reheat in the microwave. If the quiche is frozen, you may allow it to thaw in the fridge the night before and then reheat it in the microwave.

Is crustless quiche keto

Making quiche without crust ensures that they are low in carbs and you are mostly getting a high protein veggie breakfast. Be sure you use unsweetened almond milk instead of regular milk which tends to have some sugar. Our easy crustless quiche is low in carbs, gluten-free, whole 30 and paleo-approved, and keto-friendly.

What is a crustless quiche

Crustless quiche is essentially what it sounds like. Quiche without crust! It eliminates call the carbs that you get from eating a traditional quiche. It is equivalent to a breakfast frittata which is also sometimes referred to as crustless quiche.

vegetarian breakfast quiche recipe

We love this easy to make crustless veggie quiche recipe and we hope you do as well. If you make this easy vegetarian breakfast quiche we would love to hear from you. Leave us your feedback in the comment section below. Also, don’t forget to share it with your friends and family!

More easy breakfast recipes:

healthy quiche recipe

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vegetable quiche recipe

crustless quiche recipe

Easy Crustless Quiche

Loaded with veggies, easy to make, and so flavorful. Low carb, gluten-free, paleo, whole 30 and keto-freindly.
4.45 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 144kcal
Author: Rena

Ingredients

  • 10 Large Eggs
  • ¾ Cup Milk dairy or non-dairy (I used almond milk)
  • ½ Tsp Salt
  • ¼ Tsp 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

  • Pre Heat the oven to 375°F and grease a 9x13-inch baking dish with a bit of oil.
  • In a large mixing bowl combine eggs, milk, salt, and pepper. Using an electric beater, beat the eggs until frothy.
  • Whisk in the chopped spinach, zucchini, chives, and cheese. Add the whole cherry tomatoes, 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

For Storage:
Quiche can be prepared ahead of time. After mixing veggies and eggs together you can simply store in the refrigerator. Make sure to store it in an airtight container. Quiche also makes great leftovers! Store in an airtight container and refrigerate for up to 4 days. Prior to serving just reheat in the microwave and serve warm.

Nutrition

Calories: 144kcal | Carbohydrates: 4g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 223mg | Sodium: 235mg | Potassium: 260mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1217IU | Vitamin C: 13mg | Calcium: 150mg | Iron: 1mg
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Reader Interactions

Comments

  1. Danielle says

    5 stars
    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 🙂

  2. Gianna says

    5 stars
    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!

  3. Navin says

    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?

    • Rena says

      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.

      • FloraRosalind says

        5 stars
        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.

  4. Haley Stone says

    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.

    • Rena says

      Hey. Scientifically, energy is expressed in 1000-calorie units known as kilocalories. That is, 1 Calorie is equivalent to 1 kilocalorie

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