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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.
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Why you'll love this recipe
Crustless quiche is a casserole-style quiche without the crust. Unlike a classic ham and cheese quiche, it's naturally gluten-free, so it accommodates certain restricted diets and it 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
- onions - Use any onions, including red, white, or yellow onions.
- 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.
- garlic - I prefer fresh garlic cloves, but ½ teaspoon of granulated garlic can be stirred into to the egg mixture as a substitute.
- kale - Any variety of kale or any fresh greens can be used (spinach, chard, etc)
- eggs - Use farm fresh eggs or any combination of eggs and egg whites.
- milk - While heavy cream or half and half are traditional quiche ingredients, I prefer to use milk to reduce calories.
- salt and pepper
- fresh thyme - Use about ⅔ less if using dried thyme
- cheese - I used Asiago for the photos. Any shredded 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.
- lower cholesterol - Substitute any amount of egg whites for the whole eggs in this recipe.
Easy breakfast recipes we love
- Homemade Granola
- Chocolate Pancakes
- Quick Cinnamon Rolls
- Asparagus Bacon Egg Casserole
- Dutch Baby Pancake
- Puff Pastry Breakfast
- Steel Cut Oats Recipe
- Yogurt and Granola
📖 Recipe
Easy Crustless Quiche Recipe
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Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- 2 tablespoons Olive Oil, or preferred oil
- ½ medium Onion, diced (1 cup)
- ½ large Bell Pepper, diced (½ cup)
- 8 ounces Mushrooms, sliced (2 cups)
- 3 cloves Garlic, minced
- ¼ pound Kale, finely chopped (4 cups)
- 8-12 Eggs
- 1 cup Milk, any variety
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried thyme
- 1 cup Shredded Asiago Cheese, or preferred cheese
Instructions
- Preheat oven to 350°F. Coat a 9 x 9 baking dish with cooking spray or oil. Set aside.Note: For air fryer ovens, preheat to 325°F on the "Bake" setting.
- Heat OLIVE OIL in a large skillet over medium-high heat.
- Add ONION and BELL PEPPERS. Sauté a few minutes to sweat off some moisture.
- Add MUSHROOMS and GARLIC. Sauté until the mushrooms become tender.
- Transfer this vegetable mixture to the baking dish.
- Distribute the KALE and CHEESE over this mixture and set aside.
- In a mixing bowl, whisk together EGGS, MILK, SALT, PEPPER, and THYME.
- Pour egg mixture into the baking dish. Press kale under the surface as needed.
- Bake uncovered 45-55 minutes (30 minutes for air fryer ovens) until the eggs are set.
- Transfer quiche out of the oven. Allow to rest for 10 minutes before serving.
- To store, cool completely and store in an airtight container for up to 5 days.
Equipment
- large skillet
- 9 x 9 baking dish or preferred size rectangle dish
Jessica Formicola says
This would be so perfect for a Sunday brunch!
Traci Antonovich says
Yes...I've done it. It rocks for Sunday brunch!
Krissy Allori says
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.
Traci Antonovich says
Thanks Krissy! Yep, just leave the crust out...and it lasts longer too! 🙂
Dannii says
We love making these for easy snacks. There are so many different veggies you can pack in to them too.
Traci Antonovich says
Thanks Danni...yep, that's the best part 🙂
Lauren Vavala @ DeliciousLittleBites says
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!
Traci Antonovich says
Thanks Lauren! Yep, this recipe should be a perfect fit for your meal prep.
Shadi Hasanzadenemati says
I have so many veggies sitting in the fridge now, I know I'm gonna make this beauty soon!
Traci Antonovich says
Yay Shadi! Hope you love it 🙂
Annemarie says
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.
Traci Antonovich says
Thanks Annemarie! Yep, love anything I can make ahead 🙂
Margie says
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
Traci Antonovich says
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!
Rebecca says
This is a great idea!
Traci Antonovich says
Thanks so much Rebecca! Glad you like it 🙂
Lisa | Garlic + Zest says
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!
Traci Antonovich says
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 🙂
Amy @ Little Dairy on the Prairie says
I love that you can make this ahead of time! I cannot wait to try it!
Traci Antonovich says
Yay thanks Amy! I'm all for the make-aheads! 🙂
sue | theviewfromgreatisland says
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!
Traci Antonovich says
Thanks so much Sue! Love hearing that!!! 🙂
Suzy says
Love make ahead meals! This is a keeper!
Traci Antonovich says
Thanks so much Suzy! Hope you get a chance to make it 🙂
susan m says
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.
Traci Antonovich says
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 🙂
Julie says
This is the kind of dish that i serve at brunches all the time. Warm and comforting and flavorful. Thanks for the new recipe.
Traci Antonovich says
Thanks Julie! I'm so honored to fit in with your menu...hope you love it like I do 🙂
jacquee | i sugar coat it! says
This would certainly do the job for the big brunch gatherings throughout the holidays.
Traci Antonovich says
Thanks Jacquee! That's exactly how I intended this recipe...along with meal prep 🙂 Happy holidays!
Ginny says
Breakfast casseroles are so good and festive. Love the crustless angle on this one and that there is also leafy greens. Yum!
Traci Antonovich says
Thanks Ginny! Yep the leafy greens...gotta have them in all my egg dishes 🙂
Ben Myhre says
This looks like a tasty egg dish. I would eat this!
Traci Antonovich says
Awesome! Wish I could make it for you right now 🙂
Stephanie@ApplesforCJ says
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.
Traci Antonovich says
Haha, love hearing that! Thanks so much Stephanie 🙂
Stephanie@ApplesforCJ says
This looks and sounds sooo good. I love breakfast casseroles and this would be so perfect for the upcoming Holidays!
Traci Antonovich says
Yep...that's the plan! I love this the day before Thanksgiving...the hustle day! Thanks for your comment 🙂
Julie says
I love making dishes like this as it makes for perfect for entertaining.
Traci Antonovich says
Yes! This one started that way, but then it turned into a meal prep dream. Thanks for your comment 🙂
Dana says
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.
Traci Antonovich says
Haha yessss! Why aren't we neighbors?! Thanks for the lovely comment 🙂
Lauren says
I love a breakfast quiche and this looks so good and full of flavor!
Traci Antonovich says
I'm with you on that! Thanks for your comment 🙂
Valentina says
My gluten-free son will love this. I love the idea of making it ahead for the whole week, too.
Traci Antonovich says
Awww, so happy to hear that! It's so easy...great way to use up a lot of veggies too 🙂 Thanks for your comment!
Amanda says
Hi do you know how many calories per serving.
Thank you
Traci Antonovich says
Hi Amanda, you're welcome to source online calculators for this 🙂 Thanks so much!!
Ana says
Can this be frozen?
Traci Antonovich says
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
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
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!