This delicious crustless quiche is a casserole-style quiche made without crust. Customize it with spinach, bacon, broccoli, or other cheeses for special occasions or easy breakfast on the go.
Why you'll love this recipe
Crustless quiche is a casserole-style quiche without the crust. Unlike a classic quiche, it's naturally gluten-free, so it accommodates certain restricted diets and, bonus – this reduces calories! But don't let those words fool you because it is packed with color, texture, and so much flavor.
It's an ideal entree for special occasion brunch for the same reasons. Not to mention, you can go crazy with your favorite ingredients such as spinach, bacon, broccoli, and any kind of cheese!
Now that we know this is a quiche in casserole form without crust, we can love that the no-crust part also won't get soggy during storage and reheat. This makes it perfect for make-ahead and breakfast on the go!
Ingredient notes
Ingredient amounts are included in the printable recipe below. Feel free to use variations.
- olive oil - or preferred cooking oil
- garlic and onions - I prefer fresh garlic cloves, but a small amount of granulated garlic would work too.
- bell peppers - I used orange peppers for this recipe. You can substitute broccoli here too!
- mushrooms - the best natural substitute for meat and they add so much flavor.
- kale - or any fresh greens (spinach, chard, etc)
- eggs - store-bought or farm fresh eggs will work.
- milk - cream is traditionally used in quiche, but I prefer to use milk to reduce calories. Feel free to use heavy cream or half and half.
- salt and pepper - Adjust these to your liking.
- fresh thyme - Use about ⅔ less if using dried thyme
- cheese - I used Asiago for the photos. Any hard or soft cheese will be great.
Why make a quiche without crust?
Quiche originated in France as a pastry crust or shell filled with eggs and cream for a custard-like texture, along with other ingredients like meat, vegetables, and cheese. A crustless quiche has all of the delicious benefits of quiche, only without the crust, which makes it approved for certain diets. As mentioned earlier, it's easier to store for meal prep or special occasions.
How to make crustless quiche
Full recipe instructions are in the printable recipe below.
Step 1: To prep ingredients for quiche, chop veggies and set aside. Whisk together eggs, milk, and seasonings in a mixing bowl.
Step 2: Saute vegetables in heated oil in a skillet (or cook in an air fryer) and transfer to a prepared casserole dish. Pour egg mixture over sauteed vegetables.
Step 3: Bake uncovered 35-45 minutes in a conventional oven, or 25 to 30 minutes in an air fryer toaster oven, until eggs are set.
Step 4. Cool slightly, cut into portions, and serve warm. Get make-ahead instructions in the next section.
Can I make crustless quiche ahead?
Yes! This recipe is made for it! You can cook it and enjoy later or prepare components to assemble and bake later. Here's how to do either option:
When preparing whole crustless quiche for later use: Allow quiche to cool completely. Leave whole or cut into portions. Cover and refrigerate in airtight containers until it's time to reheat and serve.
If you need to transport an unbaked quiche, I recommend preparing the components for travel and assemble just before baking. Here's how
- Saute veggies and allow to cool competely.
- Beat together eggs, milk, salt, pepper, and thyme.
- Refrigerate both components in separate airtight containers.
- When it's time to bake, preheat the oven to 350 degrees Fahrenheit, spray the baking dish, and resume with step 8 of the recipe below.
Reheat quiche whole or in pieces using an oven, microwave, or air fryer on medium heat until warmed through in the center.
Recipe variations
This quiche recipe is naturally meatless and scrumptious as it is, but you can customize any of the ingredients to your liking. Here are some ideas.
vegetables - Roasted butternut squash, spaghetti squash or steamed sweet potatoes would be perfect during autumn. Sauteed asparagus and Brussels sprouts would be great during spring season. Fresh spinach or steamed broccoli can be used in place of kale anytime!
cheese - Add your favorite cheese to the egg mixture or distribute on the surface before baking. I love goat cheese, mozzarella, or cheddar for this quiche recipe.
proteins - Leftover baked ham, cooked bacon, or cooked sausage would be a great addition for the meat-lovers in your life.
fresh herbs - Add a little chopped fresh parsley or basil, either before or after you bake the quiche, for another layer of flavor.
Easy breakfast recipes we love
- Homemade Granola
- Chocolate Pancakes
- Asparagus Bacon Egg Casserole
- Dutch Baby Pancake
- Breakfast Pizza on Puff Pastry
- Steel Cut Oats Recipe
- Yogurt and Granola
Easy Crustless Quiche Recipe
INGREDIENTS
- 2 tablespoons Olive Oil, or preferred oil
- 3 cloves Garlic, minced
- ½ medium Onion, diced (about 1 cup)
- ½ large Bell Pepper, diced (about 1 cup)
- 8 ounces Mushrooms, sliced (about 2 cups)
- 4 cups Kale (or Spinach), chopped
- 12 Eggs
- ½ cup Milk, any variety
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon fresh Thyme, or ¼ tsp dried thyme
- 1 cup Shredded Asiago Cheese, or preferred cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. For air fryer ovens, use the same temperature and select the bake setting.
- Coat a 12 x 10 baking dish with cooking spray or oil. Set aside.
- In a large skillet, heat OLIVE OIL over medium-high heat.
- Sauté GARLIC, GREEN ONION, and BELL PEPPERS until slightly tender.
- Add MUSHROOMS and KALE. Sauté until tender.
- Transfer cooked vegetables to the prepared baking dish and set aside.
- In a mixing bowl, whisk together EGGS, MILK, SALT, PEPPER, and THYME.
- Add egg mixture to the baking dish. Sprinkle CHEESE over the top.
- Bake uncovered 35-45 minutes in a conventional oven, or until eggs are set. For air fryer ovens, bake 25 to 30 minutes
- Carefully transfer quiche out of oven and rest for 5 minutes. Serve warm.
- To store, allow quiche to cool completely and store in an airtight container up to 5 days.
RECIPE VIDEO
Traci's Recipe Notes
Equipment
- skillet
- baking dish 12 x 10
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Sherri says
I have this recipe through the yummly app. The amount of peppers and onions are different than the amount on the front page of the recipe. Also, front page calls for mozzarella cheese not Asiago. Also, says serves 4, not 8. A bit confused.
The Kitchen Girl says
Hiya, I would disregard what you see on the app because it might not be updated. I recommend you revisit my recipe online, making sure to refresh the browser for the most updated version. Please let me know if you have any questions at that point. Hope that helps and hope you enjoy 🙂
Lorraine says
Delicious! Easy to make and great!!!
The Kitchen Girl says
Awesome, Lorraine! So glad you enjoyed it. Now you have me craving it LOL. Thanks for the review. Much appreciated!
Kerry Ellison says
Hi! Would this work in a 9'9 pan? That's the biggest baking dish I have! Thanks!
The Kitchen Girl says
Hiya, if you mean a 9" x 9" pan, it might be on the small side, but you can try it. If it's too small, I would just divide the egg mixture and bake in the same pan twice. Let me know if you have more questions 🙂
Mary B says
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? 🙂
The Kitchen Girl says
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! 😉
Jeanne says
This was the easiest and most healthy breakfast idea I've made..
Thank you
The Kitchen Girl says
Awesome, Jeanne! So glad you enjoyed it 🙂 Thanks for stopping by to let me know!
Cathy L. says
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!
The Kitchen Girl says
Awesome, Cathy! So glad you gave it a go and you like it was much as we do 🙂 Thanks for the feedback!
Jeff says
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!
The Kitchen Girl says
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 🙂
Alina says
Can I prepare everything the night before and pop in oven the following AM? Meaning let sit in casserole dish overnight.
Alina says
Never mind question was already answered.
The Kitchen Girl says
Haha oops, I just replied to your question lol. Hope you enjoy the recipe! 🙂
The Kitchen Girl says
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!
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
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 🙂
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?
Traci Antonovich says
Hi Manisha, I definitely think mozzarella would be great! 🙂 Hope you love it!
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?
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.
Suzy says
I am adding this to my meal plan! i love quick and easy meals to make during the week! Just perfect!
Traci Antonovich says
So glad to hear it, Suzy. Hope you love it like we do 🙂
Heidy L. McCallum says
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,
Traci Antonovich says
So glad to hear it, Heidy. Glad the kids love it...bonus! 🙂
Tisha says
Meal prepping and having these on hand will definitely make the busy week so much easier. Putting this on my meal prep list!
Traci Antonovich says
Awesome, Tisha...glad you can enjoy this recipe 🙂
Raia Todd says
I love this! Such an easy and delicious breakfast... or dinner. 😉
Traci Antonovich says
Haha, you got that right 😉 Thanks, Raia!
kim says
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!
Traci Antonovich says
Awesome, Kim! So glad you can enjoy it the same way we do 🙂 Thanks!
Yna says
Hi! Could I skip the milk? Or is there any substitute you would recommend to replace it? 🙂
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!
Judy poffenberger says
Can the crustleas quiche be made the night before and refrigerated? Also with this recipe can it be frozen once baked?
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 🙂