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!
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.
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.
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:
- Chef’s knife and cutting board
- 11” skillet
- 12” x 10” baking dish
- silicone spatula
- airtight food storage containers
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!
Traci Antonovich
Yields 8 8-oz servings
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
Save Recipe4.9 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
Preheat oven to 350° and spray a 12 x 10 baking dish; set aside.
In a large skillet over medium heat, heat OLIVE OIL until shimmering (about 2 min).
Add GARLIC, ONION, and BELL PEPPERS; sauté until slightly tender (about 2 minutes).
Add MUSHROOMS; sauté until slightly tender (about 2 minutes).
Fold in LEAFY GREENS; sauté until slightly wilted (about 1 minute).
Remove sautéed veggies from heat; place into prepared baking dish.
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.
Bake (uncovered) 35-45 minutes, until eggs are set; (optional) broil surface just until browning occurs.
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
Traci Antonovich
About my recipes: Minimal meat & more plants!
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