Crustless Vegetable Quiche – The Almond Eater

This Crustless Vegetable Quiche bakes colorful, caramelized veggies into soft, custardy eggs to give you the ultimate low-carb, high-protein vegetarian breakfast, brunch, or lunch. Meal-prep friendly!

Let’s get brunch on the table in no time with a quick and easy Crustless Vegetable Quiche. All quiche and no crust, every slice delivers soft, custardy eggs and golden, caramelized bites of sautéed vegetables. What could be better first thing in the morning?

 

You’ll almost always find me making a quiche when it’s my turn to host brunch. Skipping the flaky pie crust just happens to be my favorite technique for getting it on the table even faster. Just like my crustless cauliflower quiche, this veggie-packed egg bake makes the soft eggs and medley of vegetables the star while giving you a naturally low-carb dish even picky eaters will adore.

Recipe features

• A beautiful centerpiece for brunch! Serve it with chocolate crepes and strawberry muffins for a special meal to remember.
• It comes together in under an hour and stores beautifully for easy meals throughout the week.
• It’s the kind of wholesome recipe that works for breakfast, brunch, or lunch.
• Naturally gluten-free, easy to make dairy-free and keto-friendly, and can be customized with your favorite vegetables and cheeses.

Ingredients

Butter – Sautéeing the veggies in butter adds richness to the quiche from the very start. Olive oil also works if you want a dairy-free option.

Vegetables – This easy veggie quiche recipe uses a colorful mix of red onion, bell pepper, baby bella mushrooms, zucchini, and grape tomatoes.

Eggs – The heart of every quiche! Use the freshest eggs you can find and whisk them thoroughly for the best results. 

Milk – Whole milk gives the quiche a rich, creamy texture without being too heavy. Feel free to substitute it with half-and-half or heavy cream for an even creamier mouthfeel.

Seasonings – A simple mix of salt, black pepper, and dried basil brings out the flavor of the vegetables, eggs, and cheese. If you don’t have dried basil, use dried thyme or Italian seasoning instead.

Cheddar cheese – I love using sharp yellow cheddar, white cheddar, or even a 50-50 mix. 

Instructions

Step 1: Sauté the aromatics. Melt the butter in a large skillet over medium heat, then add the onion, bell pepper, and mushrooms. Sauté until they start to soften.

Step 2: Cook the veggies. Stir the zucchini and cherry tomatoes into the skillet. Sauté until tender. 

Step 3: Whisk the eggs. While the veggies finish cooking, whisk the eggs, milk, salt, pepper, and basil together in a large bowl. 

Step 4: Assemble the quiche. Spread the sautéed vegetables evenly in a greased pie pan. Sprinkle half of the shredded cheese over the top, then pour the egg mixture over everything. Top with the remaining cheese.

Step 5: Bake. Bake the quiche until the center is set and the top is lightly golden brown.

Step 6: Cool and serve. After baking, let the quiche cool for about 15 minutes before slicing. Top with fresh basil if you’d like, and enjoy! 

Tips and FAQs

• Take your time when whisking the eggs—I’m talking about at least a 45-second whisk. You should see a light layer of foam rise to the surface when you’re done. This extra whisking leads to a fluffier, more custardy texture once baked. 
• You always want to sauté vegetables before baking them in a quiche. Doing this first will cook out any excess moisture that would otherwise make the quiche soggy.
• Bake the quiche in a glass or ceramic pie dish. Metal pans conduct heat more quickly, which can cause the edges to overcook before the center is set.

Variations

There are a few ways you can put your own spin on this brunch classic:

• Change the cheese: Cheddar is classic, but don’t be afraid to get creative with a blend of Gruyère, Fontina, Swiss, and/or mozzarella. Feta and even goat cheese are also great and will give the quiche a bolder flavor. 
• For a dairy-free version, use plant-based butter, unsweetened non-dairy milk, and either skip the cheese or substitute shredded vegan cheese. 
• Mix and match the veggies: Add spinach, kale, broccoli, asparagus, chopped artichoke hearts, or roasted sweet potatoes. Just be sure to cook any watery veggies first to avoid sogginess.
• Want mini quiches instead? Pour the filling into a greased muffin tin and bake for 20 to 25 minutes. These crustless veggie quiche bites are perfect for brunch spreads, lunchboxes, or meal prep!

Serving suggestions

If you’re keeping things meat-free, I recommend serving this crustless vegetable quiche with your favorite vegetarian breakfast dishes, like crispy tempeh bacon, plant-based sausage links, breakfast potatoes, and fresh fruit. 

For a full-on brunch vibe, serve this quiche alongside dishes like Greek yogurt fruit salad, baked goods like coffee cake muffins or maple bacon scones, and perhaps a sparkling mimosa!

Is a quiche the same as a frittata?

They may look the same, but frittatas are closer to an omelet than a quiche. Unlike a frittata, which is cooked on the stovetop and sometimes finished in the oven, a crustless quiche is baked in a pie dish and has a softer, creamier custard-style filling, thanks to the higher ratio of milk or cream.

How long should I bake a crustless quiche?

Bake it at 350°F for 45 to 50 minutes. Every oven is a little different, so start checking for doneness around the 40-minute mark. You’ll know it’s done when the edges are golden and the center is just set with a slight jiggle.

Can I make this quiche ahead of time?

Yes, this crustless quiche is perfect for meal prep. You can make it up to 3 days in advance and store it (covered) in the fridge. Reheat the slices in the microwave or a low oven until warmed through. It also tastes great cold or at room temperature.

Storage

Refrigerator: Leftover quiche keeps in the fridge for 3 to 4 days. Just wrap the individual slices in plastic or place them in airtight containers before storing.

Freezer: Slice the cooled quiche, wrap each slice in a layer of plastic and foil, and freeze for up to 2 months. 

Reheating: To reheat, bake from frozen at 350°F for about 20 to 25 minutes or until heated through.

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