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Vegetarian Crustless Quiche

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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!

Meal prep this crustless quiche to eat breakfast on the go. Loaded with fresh, everyday, veggies #eggcasserole #glutenfree #mealprep #breakfastcasserole #quiche #crustlessquiche

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!

Meal prep this crustless quiche to eat breakfast on the go. Loaded with fresh, everyday, veggies #eggcasserole #glutenfree #mealprep #breakfastcasserole #quiche #crustlessquiche

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:

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

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

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

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

Meal prep this crustless quiche to eat breakfast on the go. Loaded with fresh, everyday, veggies #eggcasserole #glutenfree #mealprep #breakfastcasserole #quiche #crustlessquiche

Crustless quiche is a substitution-friendly breakfast casserole

It’s quite versatile, actually!

You can add just about any vegetable, cheese, or animal 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 Ingredients

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

Tools I use for this recipe:

Meal prep this crustless quiche to eat breakfast on the go. Loaded with fresh, everyday, veggies #eggcasserole #glutenfree #mealprep #breakfastcasserole #quiche #crustlessquiche

If you like this crustless quiche recipe, you’ll love 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

Meal prep this crustless quiche to eat breakfast on the go. Loaded with fresh, everyday, veggies #eggcasserole #glutenfree #mealprep #breakfastcasserole #quiche #crustlessquiche

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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4.93 from 14 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
Keyword breakfast casserole, crustless quiche, meal prep
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*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 255mg 85%
Sodium 457mg 19%
Potassium 355mg 10%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 15g 30%
Vitamin A 65.3%
Vitamin C 50.1%
Calcium 24.5%
Iron 10.3%
* 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 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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Latest posts by Traci Antonovich (see all)

Comments

    • 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!

    • 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 :)

  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!

  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 :)

  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 :)

  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 :)

    • 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!

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