Crustless Vegetable Quiche Recipe

Crustless Vegetable Quiche Recipe

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This Crustless Vegetable Quiche is a healthy, easy-to-make dish perfect for breakfast, brunch, or even a light dinner. Packed with fresh vegetables and protein-rich eggs, this low-carb recipe is naturally gluten-free and requires no pastry crust, making it lighter and simpler than traditional quiches.

The beauty of this dish lies in its flexibility—you can easily swap in your favorite vegetables, cheeses, or seasonings to match your preferences. Whether you’re meal-prepping for the week or looking for a hearty meatless main course, this crustless vegetable quiche delivers rich flavor and nourishing comfort in every bite.

Ingredients

  • 6 large eggs
  • 1 cup milk (whole or 2% for creamier texture)
  • 1/2 cup grated cheddar cheese (or any preferred cheese)
  • 1/4 cup grated Parmesan cheese (optional, for extra flavor)
  • 1 small onion, finely chopped
  • 1 cup chopped spinach (fresh or frozen and drained)
  • 1/2 cup diced bell peppers (any color)
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped zucchini
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 tablespoon olive oil or butter (for sautéing)
  • Cooking spray or a little oil for greasing the baking dish

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or a similar-sized ovenproof baking dish.
  2. In a skillet over medium heat, add olive oil or butter. Sauté the chopped onion for about 2 minutes until it starts to soften.
  3. Add garlic, mushrooms, bell peppers, zucchini, and spinach to the skillet. Cook for about 5-7 minutes until all vegetables are tender and any moisture has evaporated. Let the mixture cool slightly.
  4. In a large mixing bowl, crack the eggs and beat them well until fluffy. Add in milk, salt, pepper, oregano, and basil, and mix to combine.
  5. Stir in the grated cheddar and Parmesan cheeses.
  6. Add the slightly cooled cooked vegetables into the egg and cheese mixture and stir until everything is evenly combined.
  7. Pour the mixture into the prepared baking dish, spreading it out evenly.
  8. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out clean.
  9. Remove from oven and let it rest for 5-10 minutes before slicing and serving.
  10. Serve warm, or let it cool completely and refrigerate slices for later. It reheats well and is great for meal prep.
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