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Vegetarian Crustless Quiche

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This Vegetarian Crustless Quiche is a low carb breakfast casserole with eggs, bell peppers, mushrooms, and kale. It’s made without crust, so it’s naturally gluten-free. You can even meal prep this healthy breakfast quiche to eat on the go throughout your busy week!

Vegetarian Crustless Quiche

Do you need healthy breakfast ideas to start your day during busy weeks?

This crustless quiche recipe is the ticket! It’s a super easy egg casserole that’s packed with plant-based nutrients.

It’s naturally vegetarian, and it’s scrumptious on its own. But, if you’re a meat eater, it’s versatile enough to add animal protein, such as bacon, sausage, or ham.

Since this is a crustless quiche, there is less to worry about doing right…or wrong.

We still love crust over here, just not for our meal prep quiche recipe.

How do you make Crustless Quiche?

* see full recipe card below

1. Chop all vegetables before you start cooking.

2. Crack eggs into a bowl and whisk to combine; whisk in milk and seasonings

3. Saute vegetables in a skillet, then place them into casserole dish prepared with cooking spray.

4. Pour egg mixture over vegetables in the casserole dish.

5. Bake 40 minutes or until eggs have set; (optional) broil 3-4 minutes to brown the top to your liking.

That’s it! So easy!

Crustless quiche rocks our breakfast meal prep

Meal prepping is how this crustless quiche came into existence here at The Kitchen Girl HQ several years ago.

Egg muffin cups used to be our jam, but we wanted to streamline our breakfast meal prep even more.

So, we created a quiche recipe without the crust. It takes less time to make and simply holds up better throughout the workweek.

In other words, there’s no crust to become soggy. Problem solved!

Here’s how we meal prep this recipe:

Step 1. Bake quiche according to recipe instructions and carefully remove from the oven.

Step 2. Allow the quiche to completely cool before cutting and packaging, so it sets up fully.

Step 3. Cut into desired portions and place in airtight, meal prep containers.

Step 4. Reheat as needed on the go, via oven or microwave. It’s even delicious cold!

Crustless quiche is a substitution-friendly breakfast casserole

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

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

The possibilities are endless!

Crustless Quiche Recipe Ingredients

  • extra virgin olive oil
  • garlic
  • green onions
  • bell peppers (I used orange peppers for this recipe)
  • button mushrooms
  • kale (or spinach)
  • eggs
  • milk
  • salt and pepper
  • fresh thyme
  • (optional) shredded Asiago cheese

Tools I use for this recipe:

Love crustless quiche? Check out these other healthy breakfast recipes!

Steel Cut Oats Recipe for Instant Pot or Stove

Fruit Granola Yogurt Breakfast Bowl

Sheet Pan Baked Eggs Brussels Sprouts and Broccoli

Eat breakfast on the go with Meal Prep Vegetarian Crustless Quiche. Loaded with veggies. Gluten free! thekitchengirl.com #eggcasserole #mealprep #makeaheadbreakfast #bakedeggs #quiche #crustlessquiche #glutenfreebreakfast
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4.95 from 19 votes

Vegetarian Crustless Quiche

Vegetarian Crustless Quiche is a low carb breakfast casserole with eggs, bell peppers, mushrooms, and kale. It’s made without crust, so it’s naturally gluten free. Meal prep this healthy breakfast quiche to eat on the go during busy mornings!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 8-oz servings
Calories 206kcal
Author Traci Antonovich

Ingredients

  • 2 Tbsp Olive Oil extra virgin
  • 3 Cloves Garlic minced
  • 3 Green Onions thinly sliced
  • 1/2 Bell Pepper 1/2 cup diced
  • 2 cups Button 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
  • 1 cup Asiago Cheese shredded

Instructions

  • Preheat oven to 350°; prepare a 12 x 10 baking dish with baking 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 until brown.
  • Carefully remove from oven; serve warm, or allow to cool, cut into pieces, and refrigerate in airtight containers for meal prep.

RECIPE NOTES

Yield: 8 - 8oz servings
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts
Vegetarian Crustless Quiche
Amount Per Serving (8 oz)
Calories 206 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 255mg85%
Sodium 457mg20%
Potassium 355mg10%
Carbohydrates 5g2%
Sugar 2g2%
Protein 15g30%
Vitamin A 3265IU65%
Vitamin C 41.3mg50%
Calcium 245mg25%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl
Traci Antonovich
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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl
I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.
Traci Antonovich
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Comments

  1. Manisha Shahani says

    11/22/2019 at 2:54 pm

    I rarely cook with asiago cheese, do you recommend any other type of cheese? Do you think mozzarella would come out OK?

    Reply

  2. Jamie says

    09/19/2019 at 11:31 am

    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

      09/19/2019 at 10:25 pm

      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.

  3. Suzy says

    09/10/2019 at 9:54 am

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

    Reply

  4. Heidy L. McCallum says

    09/10/2019 at 9:08 am

    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

  5. Tisha says

    09/10/2019 at 8:47 am

    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

  7. kim says

    09/10/2019 at 7:37 am

    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

      10/14/2018 at 8:33 am

      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

      09/27/2018 at 1:51 pm

      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 🙂

  11. Krissy Allori says

    08/31/2018 at 10:16 am

    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

  12. Dannii says

    08/31/2018 at 10:15 am

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

    Reply

  14. Shadi Hasanzadenemati says

    08/31/2018 at 9:52 am

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

    Reply

  16. Margie says

    03/07/2018 at 7:58 am

    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

      03/07/2018 at 1:01 pm

      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!

  18. Lisa | Garlic + Zest says

    01/31/2018 at 7:37 am

    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

      01/31/2018 at 10:29 am

      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 🙂

  22. susan m says

    12/27/2017 at 2:15 pm

    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

      12/27/2017 at 3:41 pm

      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 🙂

  23. Julie says

    12/18/2017 at 9:26 am

    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

  25. Ginny says

    12/18/2017 at 9:00 am

    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

  30. Dana says

    11/16/2017 at 8:50 am

    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

      04/02/2015 at 8:12 pm

      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

      04/04/2015 at 8:21 pm

      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

      04/04/2015 at 9:12 pm

      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!

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