Home » Recipes » Breakfast Recipes » Crustless Quiche Recipe

Crustless Quiche Recipe

By

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.

Whole baked crustless quiche in white baking dish on brown table

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.

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 pieces on white plate next to quiche casserole in white baking dish on brown wood surface

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

  1. Chop veggies and set aside.
  2. Whisk together eggs, milk, and seasonings in a mixing bowl.
  3. Saute vegetables in a skillet and transfer to a prepared casserole dish.
  4. Pour egg mixture over sauteed vegetables.
  5. 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.

* see full recipe below

Whole unbaked crustless quiche in white baking dish on brown table

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!

  1. Bake the quiche according to recipe instructions and allow it to cool completely.
  2. 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.
  3. 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

A few of my readers have asked if they could prep this quiche recipe the night before and bake it the next morning. This can be done but the veggies might settle to the bottom, so I usually recommend a quick stir before baking the quiche. The biggest challenge to that approach is having the refrigerator space to accommodate a large baking dish overnight.

Here’s an approach that makes overnight storage more efficient.

  1. Saute the veggies, allow them to cool, and store in an airtight container.
  2. Beat together the eggs, milk, and seasonings. Store in a separate airtight container.
  3. To bake and serve the quiche, preheat the oven and coat the casserole dish with cooking spray.
  4. Combine egg mixture and vegetable mixture in the baking dish.
  5. Top with cheese (optional) and bake the quiche according to recipe instructions. Serve warm.
crustless quiche pieces on white plate next to quiche casserole in white baking dish on brown wood surface

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)

Recommended Tools

Easy breakfast recipes

crustless quiche pieces on white plate next to quiche casserole in white baking dish on brown wood surface with title text overlay
crustless quiche pieces on white plate next to quiche casserole in white baking dish on brown wood surface

Crustless Quiche Recipe

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.
4.95 from 20 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 8-oz servings
Author: Traci Antonovich from TheKitchenGirl.com

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

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

  1. Bake the quiche according to recipe instructions and allow it to cool completely.
  2. 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.
  3. 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)

  1. Saute the veggies, allow them to cool, and store in an airtight container.
  2. Beat together the eggs, milk, and seasonings. Store in a separate airtight container.
  3. To bake and serve the quiche, preheat the oven and coat the casserole dish with cooking spray.
  4. Combine egg mixture and vegetable mixture in the baking dish.
  5. Top with cheese (optional) and bake the quiche according to recipe instructions. Serve warm.

Nutrition

Serving: 8oz | Calories: 184kcal | Carbohydrates: 6g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 251mg | Sodium: 357mg | Potassium: 347mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3173IU | Vitamin C: 41mg | Calcium: 169mg | Iron: 2mg
The Kitchen Girl
Follow TKG
Latest posts by The Kitchen Girl (see all)
.

Comments

  1. Jeff says

    5 stars
    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!

    Reply

  2. Alina says

    Can I prepare everything the night before and pop in oven the following AM? Meaning let sit in casserole dish overnight.

    Reply

  3. 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

    Reply

    • Traci Antonovich says

      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 🙂

  4. 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?

    Reply

  5. 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?

    Reply

    • Traci Antonovich says

      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.

  6. Suzy says

    5 stars
    I am adding this to my meal plan! i love quick and easy meals to make during the week! Just perfect!

    Reply

  7. Heidy L. McCallum says

    5 stars
    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,

    Reply

  8. Tisha says

    5 stars
    Meal prepping and having these on hand will definitely make the busy week so much easier. Putting this on my meal prep list!

    Reply

  10. kim says

    5 stars
    This is so tasty and easy! Makes for a great meal prep recipe to make on Sunday and have breakfast ready to go throughout the week!

    Reply

    • Traci Antonovich says

      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!

    • Traci Antonovich says

      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 🙂

  14. Krissy Allori says

    5 stars
    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

  15. Dannii says

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

    Reply

  17. Shadi Hasanzadenemati says

    5 stars
    I have so many veggies sitting in the fridge now, I know I’m gonna make this beauty soon!

    Reply

  19. Margie says

    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

    • Traci Antonovich says

      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!

  21. Lisa | Garlic + Zest says

    5 stars
    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

    • Traci Antonovich says

      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 🙂

  25. susan m says

    4 stars
    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

    • Traci Antonovich says

      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 🙂

  26. Julie says

    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

  28. Ginny says

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

    Reply

  33. Dana says

    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

    • Traci Antonovich says

      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!

    • Ana says

      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!

    • Traci Antonovich says

      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!

Leave a Reply

Your email address will not be published. Required fields are marked *






Affiliate Program

The Kitchen Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to amazon.com and affiliated sites at no cost to readers.