Vegetarian Crustless Quiche Recipe: healthy breakfast casserole

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Vegetarian Crustless Quiche Breakfast Meal Prep

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This Vegetarian Crustless Quiche recipe is a healthy, make ahead breakfast casserole with bell peppers, mushrooms, and your choice of leafy greens. It’s simple, and made without crust for a naturally gluten free breakfast. This recipe can yield enough servings to get two people through the busy week!

Eat breakfast on the go with this crustless quiche recipe. Loaded with fresh, everyday, veggies #eggcasserole #mealprep #breakfastcasserole #bakedeggs #quiche #crustlessquiche

Vegetarian Crustless Quiche Breakfast Meal Prep

Crustless quiche is one of my favorite ways to meal prep my breakfast for any busy week.

What I love about this recipe is that it’s so easy to whip up and get into the oven while I do ALL the things.

It was made for multitaskers!

We love to make the quiche on Sunday evening and eat it all week for breakfast.

The fact that it’s crustless helps it maintain freshness into the week because there’s nothing to become soggy.

How do you make Crustless Quiche?

1. Chop vegetables.

2. Saute vegetables in a skillet.

3. Place into sprayed baking dish.

4. Whisk eggs with other ingredients and add to baking dish.

5. Bake about 40 minutes; broil 3-4 minutes to brown the top, if needed.

Eat breakfast on the go with this crustless quiche recipe. Loaded with fresh, everyday, veggies #eggcasserole #mealprep #breakfastcasserole #bakedeggs #quiche #crustlessquiche

Crustless quiche meal prep

~ After baking the quiche, allow to completely cool.

~ Cut into desired portions and pack into small containers.

~ Heat individual pieces in a microwave at home or at work.

Eat breakfast on the go with this crustless quiche recipe. Loaded with fresh, everyday, veggies #eggcasserole #mealprep #breakfastcasserole #bakedeggs #quiche #crustlessquiche

This recipe is substitution-friendly:

It’s quite versatile, actually!

You can add just about any vegetable or cheese to this recipe.

I even like to add rice to it sometimes, and I almost always use egg whites in partial substitution for the eggs.

Just a personal preference, but the possibilities are endless!

It’s also a perfect way to use up those fresh veggies in the fridge that need to be used!

Crustless Quiche Ingredients

  • extra virgin olive oil
  • garlic
  • green onions
  • orange or red bell peppers
  • mushrooms
  • leafy greens (kale or spinach)
  • eggs
  • milk
  • salt and pepper
  • fresh thyme
  • (optional) shredded Asiago cheese

Tools I use for this recipe:

Eat breakfast on the go with this crustless quiche recipe. Loaded with fresh, everyday, veggies #eggcasserole #mealprep #breakfastcasserole #bakedeggs #quiche #crustlessquiche

If you like this crustless quiche recipe, you’ll love these other breakfast recipes?

Try my Overnight Fruit Bottom Yogurt Cup. During warmer months, this is a body-quenching breakfast.

If you’re entertaining guests and want to impress them with your other breakfast skills, check out my Shakshuka (Poached Eggs in Tomato Sauce).

Be sure to serve it with a crunchy baguette or my Baked Crostini.

Also, this Prosciutto Tater Tot Avocado Breakfast Bake is super fun because…tater tots!

Eat breakfast on the go with this crustless quiche recipe. Loaded with fresh, everyday, veggies #eggcasserole #mealprep #breakfastcasserole #bakedeggs #quiche #crustlessquiche

Yields 8 8-oz servings

Vegetarian Crustless Quiche Breakfast Meal Prep

Eggs, mushrooms, garlic, bell peppers, onions, and leafy greens topped with cheese and baked to perfection.

15 minPrep Time

40 minCook Time

55 minTotal Time

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4.9 based on 14 review(s)

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Cloves Garlic (minced)
  • 3-4 Green Onions (1/2 cup sliced)
  • 1/2 Bell Pepper - orange or red (1/2 cup diced)
  • 2 cups Button Mushrooms (sliced)
  • 3 cups fresh Leafy Greens (Kale or Spinach) (rinsed and chopped)
  • 12 Eggs (cracked into a large bowl and lightly beaten)
  • 1/2 cup 1% Milk
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp fresh Thyme
  • (optional) 1 cup Asiago Cheese (shredded)

Instructions

  1. Preheat oven to 350° and spray a 12 x 10 baking dish; set aside.
  2. In a large skillet over medium heat, heat OLIVE OIL until shimmering (about 2 min).
  3. Add GARLIC, ONION, and BELL PEPPERS; sauté until slightly tender (about 2 minutes).
  4. Add MUSHROOMS; sauté until slightly tender (about 2 minutes).
  5. Fold in LEAFY GREENS; sauté until slightly wilted (about 1 minute).
  6. Remove sautéed veggies from heat; place into prepared baking dish.
  7. In a large bowl, combine and lightly whisk EGGS, MILK, SALT, PEPPER, and THYME; pour over sautéed veggies in the baking dish; top with ASIAGO CHEESE.
  8. Bake (uncovered) 35-45 minutes, until eggs are set; (optional) broil surface just until browning occurs.
  9. Remove with oven mitts and serve warm; or allow to cool, cut into pieces, and refrigerate in airtight containers.

Notes

If you wish to substitute egg whites for eggs, you need to know these numbers:

6 whole eggs = 1 cup egg whites

7.8.1.2
4
https://thekitchengirl.com/crustless-quiche-make-ahead-for-busy-weeks/

Traci Antonovich
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Traci Antonovich

Recipe author and content creator at The Kitchen Girl
Smart, affordable eating happens HERE. I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

About my recipes: Minimal meat & more plants!
Traci Antonovich
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Comments

  1. Hi! Could I skip the milk? Or is there any substitute you would recommend to replace it? :)
    Reply

    • Hi Yna, thanks for asking. You can skip the milk and probably won't even notice it. As for replacement, I'd go for an unsweetened almond milk. That's my go-to substitute for just about everything. Hope that helps!
      Reply

    • Hi Judy! Yes, the crustless quiche can be baked ahead and eaten for about 4 days. Not sure how it comes out once frozen, so please let me know if you try. I don't see why you couldn't freeze it, but I would expect it to somewhat alter the texture. Hope that helps! Let me know if you have more questions :)
      Reply

  4. This looks so good! I haven't thought of making it crust less before. I like how it can be incorporated into meal planning for the week.
    ★★★★★
    Reply

  5. We love making these for easy snacks. There are so many different veggies you can pack in to them too.
    ★★★★★
    Reply

  7. I have so many veggies sitting in the fridge now, I know I'm gonna make this beauty soon!
    ★★★★★
    Reply

  8. This looks so delicious! I love that you can make it ahead of time, and it's nice that you don't need to bother with a crust.
    ★★★★★
    Reply

  9. Hi Traci I have made your Crustless quiche but was so horrified by the amount of eggs - 12???- that I used 8 instead and it worked out just fine. Like the idea that all sorts of different ingredients can be used I.e. bacon, left overs etc. Thank you😄
    Reply

    • Hi Margie, thanks for stopping by. Eggs are def flexible in casserole/quiche type recipes. I used a whole carton for this recipe b/c I wanted it to last a week for two people. But sometimes I use less and add more veggies, as you indicated, b/c it's such a friendly recipe to use up what's in the fridge. Anyway, thanks again...cheers!
      Reply

  11. I like to entertain with dishes like this for brunch -- setting up a bloody mary or mimosa bar and offering up some kind of bread - bagels, croissants, muffins etc. That probably throws the healthy aspect of your crustless quiche out the window, but it would be delicious!
    ★★★★★
    Reply

    • Lisa, I'm really wishing we were neighbors...esp after hearing that! This quiche is meant to compliment all those other things...esp the bloody mary ;) You're awesome, gal! Thanks for making me laugh, as always :)
      Reply

  15. I made this as a test for weeekend company. It was good but for the weekend i will add extra onion and mushrooms and add some cooked crispy bacon bits. I cut a piece and put it in the freezer to test how it is as a quick go-to food. Love that it made a large pan and that it is crustless, uses no heavy cream, etc.
    ★★★★☆
    Reply

    • Thanks for dropping by, Susan! You can never go wrong with adding more veggies...and bacon - yum! Since you made the recipe, is there something else that would make it a five-star breakfast in your eyes, outside of ingredient add-ons? I'd love to know! Thanks again :)
      Reply

  16. This is the kind of dish that i serve at brunches all the time. Warm and comforting and flavorful. Thanks for the new recipe.
    Reply

  18. Breakfast casseroles are so good and festive. Love the crustless angle on this one and that there is also leafy greens. Yum!
    ★★★★★
    Reply

  20. Yum...Quiche is one of my favorite go to foods to make ahead. Love that this is crustless and loaded with Veggies. My kind of eating and now I"m starving looking at this.
    ★★★★★
    Reply

  23. This quiche is *exactly* how I love my quiche: vegetarian, crustless, and packed with mushrooms. There is just something about mushrooms, cheese, and eggs that is BOMB.
    Reply

    • Hi Amanda, there's a couple of online recipe nutrition calculators that you can use as a resource for this. One is https://www.verywell.com/recipe-nutrition-analyzer-4129594 and the other is https://recipes.sparkpeople.com/recipe-calculator.asp. Offering nutrition info is a work in progress here at TKG, so stay tuned :)
      Reply

    • Hey thanks for dropping in with a question! Yeah, I would freeze up to one week, but only as individual slices/pieces in plastic ziploc bags or individual, freezer-safe containers. I wouldn't freeze the entire casserole (because it will be difficult to handle). Hope that helps with your question! Thanks again!
      Reply

      • Thanks! Made it this morning, it was GREAT! And so easy, I just used leftover vegetables from the fridge (broccoli, sweet potato cubes, diced pepper and onion) and added some kale. Def a keeper. Will be making again!
        Reply

        • Ana, so glad to hear you enjoyed this one! LOVE the sweet potato idea you used...I'll have to try that for sure. And you're right...leftover veggies work really well in this dish ;-) Thanks so much for commenting!
          Reply

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I'm Traci and I'm on a mission to help you eat MORE produce and LESS junk with simple, budget-friendly, everyday recipes.

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