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
* get full printable recipe below
- 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
* get full printable recipe below
- 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
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
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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! 😉
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!
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!
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 🙂
Can I prepare everything the night before and pop in oven the following AM? Meaning let sit in casserole dish overnight.
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!
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 🙂
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!
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.
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 🙂
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! 🙂
Meal prepping and having these on hand will definitely make the busy week so much easier. Putting this on my meal prep list!
Awesome, Tisha…glad you can enjoy this recipe 🙂
I love this! Such an easy and delicious breakfast… or dinner. 😉
Haha, you got that right 😉 Thanks, Raia!
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!
Awesome, Kim! So glad you can enjoy it the same way we do 🙂 Thanks!
Hi! Could I skip the milk? Or is there any substitute you would recommend to replace it? 🙂
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!
Can the crustleas quiche be made the night before and refrigerated? Also with this recipe can it be frozen once baked?
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 🙂
This would be so perfect for a Sunday brunch!
Yes…I’ve done it. It rocks for Sunday brunch!
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.
Thanks Krissy! Yep, just leave the crust out…and it lasts longer too! 🙂
We love making these for easy snacks. There are so many different veggies you can pack in to them too.
Thanks Danni…yep, that’s the best part 🙂
Our schedule is so busy and I really do need to get into meal prepping a lot more! This recipe looks so delicious and a great place to start!
Thanks Lauren! Yep, this recipe should be a perfect fit for your meal prep.
I have so many veggies sitting in the fridge now, I know I’m gonna make this beauty soon!
Yay Shadi! Hope you love it 🙂
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.
Thanks Annemarie! Yep, love anything I can make ahead 🙂
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😄
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!
This is a great idea!
Thanks so much Rebecca! Glad you like it 🙂
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!
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 🙂
I love that you can make this ahead of time! I cannot wait to try it!
Yay thanks Amy! I’m all for the make-aheads! 🙂
I crave eggs for dinner, so this is going on the menu this week ~ what a fabulously comforting meal with so little effort ~ love it!
Thanks so much Sue! Love hearing that!!! 🙂
Love make ahead meals! This is a keeper!
Thanks so much Suzy! Hope you get a chance to make it 🙂
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.
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 🙂
This is the kind of dish that i serve at brunches all the time. Warm and comforting and flavorful. Thanks for the new recipe.
Thanks Julie! I’m so honored to fit in with your menu…hope you love it like I do 🙂
This would certainly do the job for the big brunch gatherings throughout the holidays.
Thanks Jacquee! That’s exactly how I intended this recipe…along with meal prep 🙂 Happy holidays!
Breakfast casseroles are so good and festive. Love the crustless angle on this one and that there is also leafy greens. Yum!
Thanks Ginny! Yep the leafy greens…gotta have them in all my egg dishes 🙂
This looks like a tasty egg dish. I would eat this!
Awesome! Wish I could make it for you right now 🙂
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.
Haha, love hearing that! Thanks so much Stephanie 🙂
This looks and sounds sooo good. I love breakfast casseroles and this would be so perfect for the upcoming Holidays!
Yep…that’s the plan! I love this the day before Thanksgiving…the hustle day! Thanks for your comment 🙂
I love making dishes like this as it makes for perfect for entertaining.
Yes! This one started that way, but then it turned into a meal prep dream. Thanks for your comment 🙂
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.
Haha yessss! Why aren’t we neighbors?! Thanks for the lovely comment 🙂
I love a breakfast quiche and this looks so good and full of flavor!
I’m with you on that! Thanks for your comment 🙂
My gluten-free son will love this. I love the idea of making it ahead for the whole week, too.
Awww, so happy to hear that! It’s so easy…great way to use up a lot of veggies too 🙂 Thanks for your comment!
Hi do you know how many calories per serving.
Thank you
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 🙂
Can this be frozen?
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!
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!
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!