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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.
Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 144kcal
Author Rena


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


  • 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


  • 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.


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.


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