Crustless quiche veggie breakfast casserole is a healthy breakfast on the go or the perfect Sunday brunch. It's customizable, nutrition-packed, lean, and low carb! This quiche recipe includes meal-prep and make-ahead tips.
What is crustless quiche?
Crustless quiche is a quiche recipe made into a breakfast casserole without the crust. Unlike a classic quiche, it's naturally gluten-free, so it can accommodate low carb and gluten-averse diets.
Crustless quiche maintains optimal freshness during cold storage since there's no crust to get soggy. This makes it perfect for breakfast meal prep during busy weeks.
Crustless Quiche Ingredients
- extra virgin olive oil
- garlic
- onions
- bell peppers (I used orange peppers for this recipe)
- mushrooms
- kale or spinach
- eggs
- milk
- salt and pepper
- fresh thyme
- cheese (I used Asiago)
How to serve crustless quiche
Crustless quiche can be meal prepped and packed as a grab-and-go breakfast during busy weeks. It can also be made for special occasions like a Sunday brunch or holiday breakfast. Serve crustless quiche warm from the oven, or simply reheat it as needed.
Crustless quiche ingredient options
This quiche recipe is naturally meatless and quite scrumptious as it is, but you can customize the veggies to your liking. Add as many, or as few as you like! It's also versatile enough to add your favorite non-plant proteins like bacon, sausage, or ham.
Quiche or frittata. What's the difference?
Frittata is briefly cooked on the stove and finished in the oven, usually under the broiler. Quiche is oven-baked, with the exception of sauteeing the vegetables prior to baking. One could easily skip the saute step and send the quiche straight to the oven. It's a personal preference.
Crustless Quiche Recipe Steps
- Chop veggies and set aside.
- Whisk together eggs, milk, and seasonings in a mixing bowl.
- Saute vegetables in a skillet and transfer to a prepared casserole dish.
- Pour egg mixture over sauteed vegetables.
- Bake 40 minutes or until eggs have set; (optional) broil 3-4 minutes to brown the top to your liking. Cool slightly and serve warm.
Crustless quiche meal prep instructions
We love to meal prep this quiche recipe for breakfast on the go. Our busy weeks go so much smoother when we have breakfast in the bag!
- Bake the quiche according to recipe instructions and allow to cool completely.
- Cut quiche into desired portions and place in airtight containers. I love these meal prep containers because they have a super tight seal that keeps food fresher for longer.
- Reheat as needed by popping the quiche pieces in a microwave or toaster oven, whichever you like! Enjoy as a sit-down breakfast or on-the-go!
Crustless quiche make-ahead instructions
A few of my readers have asked if they could prep this quiche recipe into the baking dish the night before and bake it the next morning. Here's how I would do that...
- Saute the veggies, allow them to cool, and store in an airtight container.
- Beat together the eggs, milk, and seasonings. Store in a separate airtight container.
- To bake and serve the quiche, preheat the oven and coat the casserole dish with cooking spray.
- Combine egg mixture and vegetable mixture in the baking dish.
- Top with cheese (optional) and bake the quiche according to recipe instructions. Serve warm.
Recommended Tools
- Chef’s knife and cutting board
- 11” skillet
- 12” x 10” baking dish
- silicone spatula
- airtight food storage containers
Easy breakfast recipes
- Homemade Granola
- Dutch Baby Pancake
- Breakfast Pizza on Puff Pastry
- Steel Cut Oats Recipe [Instant Pot or Stove]
- Fruit Granola Yogurt Breakfast Bowl
- Oven-Baked Eggs and Green Veggies
Crustless Quiche Recipe
Ingredients
- 2 Tbsp Olive Oil, extra virgin
- 3 Cloves Garlic, minced
- 1/2 Onion, thinly sliced
- 1/2 Bell Pepper, 1/2 cup diced
- 2 cups Mushrooms, sliced
- 3 cups Kale (or spinach), chopped
- 12 Eggs
- 1/2 cup Milk, 1%
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/2 tsp fresh Thyme, or 1/4 tsp dried thyme
- 1/2 cup Asiago Cheese, shredded
RECIPE VIDEO
Recipe Instructions
- Preheat oven to 350°; coat a 12 x 10 baking dish with cooking spray; set aside.
- In a large skillet, heat OLIVE OIL over medium heat.
- Add GARLIC, GREEN ONION, and BELL PEPPERS; sauté until slightly tender (about 2 minutes).
- Add MUSHROOMS; sauté until slightly tender (about 2 minutes).
- Fold in KALE (or spinach); sauté until wilted (about a minute).
- Remove from heat and pour into into prepared baking dish.
- In a large bowl, whisk together EGGS, MILK, SALT, PEPPER, and THYME; pour over sautéed veggies in the baking dish; top with ASIAGO CHEESE.
- Bake (uncovered) 35-45 minutes until eggs are set. If you want a browner surface, place casserole under a broiler for a few minutes.
- Carefully remove from oven; serve warm, or allow to cool, cut into pieces, and refrigerate in airtight containers for meal prep.
Recipe Notes
Crustless quiche meal prep instructions
- Bake the quiche according to recipe instructions and allow it to cool completely.
- Cut quiche into desired portions and place them in airtight containers. I love these meal prep containers because they have a super tight seal that keeps food fresher for longer.
- Reheat quiche pieces as needed to enjoy on-the-go. Pop quiche pieces in a microwave or toaster oven, whichever you like!
Crustless quiche make-ahead instructions (for next-day baking)
- Saute the veggies, allow them to cool, and store in an airtight container.
- Beat together the eggs, milk, and seasonings. Store in a separate airtight container.
- To bake and serve the quiche, preheat the oven and coat the casserole dish with cooking spray.
- Combine egg mixture and vegetable mixture in the baking dish.
- Top with cheese (optional) and bake the quiche according to recipe instructions. Serve warm.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Kerry Ellison says
Hi! Would this work in a 9'9 pan? That's the biggest baking dish I have! Thanks!
Hiya, if you mean a 9" x 9" pan, it might be on the small side, but you can try it. If it's too small, I would just divide the egg mixture and bake in the same pan twice. Let me know if you have more questions 🙂
Mary B says
In order to make the meal a bit lower in fat, can only egg whites be used, or will that significantly alter the consistency of the finished casserole? Or do you have a suggestion on how many egg whites you could sub in without wreaking too much havoc? 🙂
Hi Mary, I haven't tried this with only egg whites, but I've done a 1/2 and 1/2 mix with no problem. I would even do more egg whites, so for this recipe maybe 10 whites and 2 whole eggs. Just know that it will have a slightly smaller yield without the yolks. Let me know how it works out for you. Enjoy! 😉
Jeanne says
This was the easiest and most healthy breakfast idea I've made..
Thank you
Awesome, Jeanne! So glad you enjoyed it 🙂 Thanks for stopping by to let me know!
Cathy L. says
This recipe is fabulous. Instead of onion I used scallions. I also shredded a potato. I used a 12" non stick frying pan to saute all the veggies. I set the pan aside and prepared the eggs, poured them over the veggies and mixed, then baked it right in the frying pan. Just a terrific, hearty meal. Thank you for such a great recipe!
Awesome, Cathy! So glad you gave it a go and you like it was much as we do 🙂 Thanks for the feedback!
Jeff says
Easy to make and even easier to eat! Love how we can whip this up on Sunday and eat all week. I just pop each piece in the microwave at work and breakfast is served. Another winner Kitchen Girl...healthy too!
We happen to be on the very same page with this one. Thank you for saying so. I'm so glad you like it as much as I do 🙂
Alina says
Can I prepare everything the night before and pop in oven the following AM? Meaning let sit in casserole dish overnight.
Alina says
Never mind question was already answered.
Haha oops, I just replied to your question lol. Hope you enjoy the recipe! 🙂
Hi Alina, yes you can make now and bake later. The veggies might settle to the bottom, so maybe give it a quick stir before baking Enjoy!
Diane says
First of all, I appreciate that you actually respond to everyone's questions/comments! If I'm reading the recipe right, you bake it and then reheat it the next day (or week :)). My question is: Can you prep the casserole, but not bake it until the next morning? It looks delicious - Thanks
Hi Diane, thanks for asking. Yes, the meal prep approach is to bake it, cool it, portion it, and reheat each portion as needed. You can always bake and serve the whole thing for a group too. As for day-ahead prep...sure! Your veggies might settle to the bottom, so maybe give it a quick stir in the baking dish before baking 🙂
Manisha Shahani says
I rarely cook with asiago cheese, do you recommend any other type of cheese? Do you think mozzarella would come out OK?
Hi Manisha, I definitely think mozzarella would be great! 🙂 Hope you love it!
Jamie says
I want to make this to add to my daughter’s wedding buffet. How early beforehand could I make it and it still be good (days)? Would it keep at room temperature on the day of?
Hi Jamie, even though this is a make-ahead recipe, it would be optimal if served the same day it's baked for a formal event. If that's not practical, you can certainly bake it a day in advance, but it may not be as pretty as freshly baked quiche. As for your serving question, I can't recommend holding/serving baked eggs at room temperature. Too many variables and it goes against guidelines for safe food handling. Hope this helps and please let me know if you have further questions.
Suzy says
I am adding this to my meal plan! i love quick and easy meals to make during the week! Just perfect!
So glad to hear it, Suzy. Hope you love it like we do 🙂
Heidy L. McCallum says
Great recipe- fast-easy- and delish! My kids loved it too which thrilled me! Going to keep on our menu rotation. Have a great day,
So glad to hear it, Heidy. Glad the kids love it...bonus! 🙂