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    BeeyondCereal » Recipes » Breakfast Recipes

    Crustless Veggie Quiche

    Modified: Oct 22, 2023 Published: Sep 6, 2021 by Nicole Durham This post may contain affiliate links. 8 Comments

    Jump to Recipe Pin Recipe
    4.77 from 51 votes

    This crustless veggie quiche is packed with flavor and healthy colors. Made simply with eggs, tomatoes, spinach, onions, and more, this breakfast or brunch recipe is perfect for any occasion.

    Recipe: $4.42 | Per Serving: $0.56 | Servings: 8

    a glass pie plate filled with baked veggie quiche.

    We love eating quiche around here because it's so easy to make for breakfast. It's like a pie meets an omelet and it requires very little work to get out perfectly.

    We love this crustless quiche recipe because it's always a great way to use up the veggies we have on hand. The kids don't even mind the veggies they don't like when they're hidden in all of the eggs and cheese, haha.

    For more of our favorite quiche recipes, you can check out our Easy Spinach Bacon Quiche or our Smoked Salmon and Spinach Quiche. As you can see, spinach seems to be a common trait with our quiches. It's such a healthy green to include in meals, and it's a very versatile one too.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Crustless Veggie Quiche
    • 🍴 Recipe Tips
    • ⏲️ Make Ahead Instructions
    • 💭 Recipe FAQs
    • ❤️ More Delicious Breakfast Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. It's quick to prep. This easy crustless quiche is super fast to pull together, and the flavors are wonderful. Crustless vegetable quiche also requires less effort and time compared to those with crust and is perfect for when you don't have a premade crust on hand.
    2. Simple ingredients. We use simple ingredients like eggs, seasonings, cream, and veggies to make a flavorful dish everyone can enjoy.
    3. You could add a crust. Blind bake a prepared pie crust in a pan before adding the filling, and then bake as directed. I have included notes on how to do this below.

    🥘 Ingredients

    labeled ingredients needed to make veggie quiche.

    Ingredient Notes:

    Mushrooms- When sauteed, mushrooms have some rich depth of flavor, and when added to the quiche, even our mushroom-hating kids can't get enough.

    Green Onions- I love green onions with my eggs, so having them added to the quiche just makes sense.

    Fresh Spinach- Fresh spinach adds vibrant color and a pleasant earthy taste to the dish. If you still have spinach on hand be sure to try our Scrambled Eggs with Spinach and Tomatoes and Tilapia with Spinach and Tomatoes.

    Cheddar Cheese- You can use any cheese, but I like the contrast in flavor from using cheddar cheese.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions for Crustless Veggie Quiche

    Step 1: Preheat oven to 425 degrees F.

    onions in a pan.

    Step 2: In a skillet over medium heat, add 2 tablespoon of olive oil and your onions, and saute until translucent.

    mushrooms and onions in a pan.

    Step 3: Add 1 more tablespoon olive oil and the diced mushrooms. Cook until the onions are lightly browned, and the mushrooms are soft.

    cooked mushroom and onions in a bowl.

    Step 4: Pour the mixture into a large mixing bowl.

    spinach in a pan.

    Step 5: Add spinach to pan and heat until wilted. Turn off the heat.

    Cooked spinach, mushrooms, onions in glass mixing bowl.

    Step 6: Remove spinach and place it into a bowl.

    Tomatoes, green onions, seasonings, cooked mushrooms, spinach, onions in glass bowl.

    Step 7: Add your tomato, green onions, and seasonings, and stir to combine.

    eggs and milk added to veggies in a bowl.

    Step 8: Add eggs and milk, stirring until well mixed.

    cheese topped raw veggie quiche in a pie plate.

    Step 9: Pour into greased baking dish and sprinkle some cheese on top.

    Step 10: Bake for 20 minutes at 425 degrees F.

    Step 11: Let cool 10 minutes before slicing and serving.

    Serve warm. Enjoy!

    baked veggie quiche in a glass pie plate on a wooden cutting board.

    🍴 Recipe Tips

    1. Omitting veggies. You can omit any of the veggies from the recipe or use a smaller amount if you don't have much on hand. I have found that this makes it much easier for using up half the onions or tomatoes I keep storing in my fridge.
    2. Adding a pie crust. If you want to make this crustless vegetarian quiche in a pie crust, I recommend making it in one that has been baked at 425 degrees F for 10 minutes prior to filling so that it's perfectly cooked at serving time and not soggy. This is called "blind baking" and will help to make the crust the perfect texture.

    ⏲️ Make Ahead Instructions

    Preparation Process: Mix all the ingredients together as if you were about to pour them into a pie plate and bake. Instead, store the mixture in a covered bowl or gallon-sized Ziploc baggie in the fridge.

    Storage Duration: The mixture can be kept refrigerated like this for up to two days. It's a convenient way to prepare quiche ahead of time, perfect for busy mornings, weekends, or holidays.

    Important Note: If you prefer to keep the quiche filling in a pie plate until ready to bake, be cautious. Avoid transferring directly from the fridge to a hot oven, as it may cause the glass pie plate to shatter due to sudden temperature changes. Instead, allow it to sit at room temperature for about 30 minutes while the oven preheats before baking.

    💭 Recipe FAQs

    How long does crustless quiche last in fridge?

    Leftover no crust vegetable quiche is good for about 3-4 days if stored in an airtight container in the fridge. I think it tastes best when eaten within the first 24 hours though as that's when the texture, moisture, and flavor are really great.

    What is the difference between a crustless quiche and a frittata?

    According to some reports, they are one in the same. A quiche has a crust, and a frittata does not, so a crustless quiche can be called a frittata.

    What to serve with crustless quiche?

    You can serve any of the basic breakfast favorite side dishes like fresh fruit, roasted potatoes or hashbrowns, bacon or breakfast sausage, etc. This dish is also good on its own if you want to keep things simple.

    Should vegetables be cooked before putting in quiche?

    To make sure your quiche turns out just right, cook the vegetables like onions and such before mixing them with the eggs. This way, every part of your quiche will be cooked perfectly.

    Why is my crustless quiche watery?

    If your quiche seems watery, let it set longer. Check if the recipe has too much dairy; ideally, it should have a minimum of 4 eggs to 1 cup of dairy. Also, make sure the added ingredients aren't too moist by cooking or draining them.

    sliced veggie quiche on plates and in a glass pie plate next to forks.

    ❤️ More Delicious Breakfast Recipes

    • a serving of oreo bread pudding on a plate.
      Oreo Bread Pudding
    • stacked french toast on a plate topped with butter slices and blueberries.
      Egg White French Toast
    • two yogurt banana splits with fresh berries and granola.
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    • 5 glazed blueberry scones on a metal stand with scattered fresh blueberries.
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    If you tried this Crustless Veggie Quiche, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    Crustless Veggie Quiche.
    Print Recipe
    4.77 from 51 votes

    Crustless Veggie Quiche

    This crustless veggie quiche is packed with flavor and healthy colors. Made simply with eggs, tomatoes, spinach, onions, and more, this breakfast or brunch recipe is perfect for any occasion.
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Servings: 8 slices
    Calories: 134kcal
    Cost Recipe $4.42 / Serving $0.56
    Prevent your screen from going dark

    Equipment

    • Pie Plate
    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowls

    Ingredients

    • 3 Tablespoons olive oil, divided ($0.42)
    • ½ onion, diced ($0.45)
    • 4 mushrooms, diced small ($0.66)
    • 2 handfuls fresh baby spinach ($0.21)
    • 1 medium sized roma tomato ($0.27)
    • 2 green onions, chopped ($0.15)
    • ½ teaspoon salt ($0.01)
    • ½ teaspoon paprika ($0.04)
    • ¼ teaspoon ground black pepper ($0.02)
    • 6 large eggs ($0.90)
    • ½ cup milk (or half and half, or heavy cream) ($0.10)
    • ¼ cup cheddar cheese, shredded ($0.50)
    • ¼ cup diced ham or chopped lunch meat *optional for those wanting meat ($0.69)
    US Customary - Metric

    Instructions

    • Preheat oven to 425 degrees F.
    • In a skillet over medium heat add 2 tablespoon of olive oil and your onions, sautee until translucent.
    • Add 1 more tablespoon olive oil and the diced mushrooms. Sautee until the onions are lightly browned and the mushrooms are soft.
    • Pour mixture into a large mixing bowl.
    • Add spinach to pan and heat until wilted, turn off the heat. Remove spinach and place into a bowl.
    • Add your tomato, green onions, seasonings, stir to combine.
    • Add eggs and milk, stirring until well mixed. (Add in meat, if using).
    • Pour into greased baking dish and sprinkle some cheese on top.
    • Bake for 20 minutes at 425 degrees F.

    Notes

    Recipe Tips:
    • Adjust veggie quantities to use up leftovers.
    • For a pie crust, prebake it at 425°F for 10 minutes before filling (blind baking).
    Storage:
    • Store leftover crustless vegetable quiche in the fridge in an airtight container for 3-4 days, with peak flavor within the first 24 hours.
    Make Ahead:
    • Prepare the mixture, refrigerate it (up to two days), and enjoy a hassle-free quiche in the morning.
    • Avoid moving a glass pie plate directly from the fridge to a hot oven.
    • If baking in the pie plate from the fridge, allow it to reach room temperature for 30 minutes while the oven preheats.

    Nutritional Information

    Serving: 1wedge | Calories: 134kcal | Carbohydrates: 3.9g | Protein: 6.7g | Fat: 10.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.6g | Trans Fat: 0.1g | Cholesterol: 144.3mg | Sodium: 247.7mg | Potassium: 200.2mg | Fiber: 0.7g | Sugar: 1.9g | Vitamin A: 123.5IU | Vitamin C: 5.4mg | Calcium: 77.1mg | Iron: 1mg
    Author Nicole Durham
    Course Breakfast, brunch
    Cuisine American
    Diet Gluten Free
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.


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    Reader Interactions

    Comments

    1. Sandy says

      April 09, 2024 at 8:42 pm

      4 stars
      Well, I messed up and forgot to add the milk (or half and half)! But it came out great just not as it would have with the milk. The flavors were all great, I even added a bit of yellow pepper I had just to use it up. I will certainly make this again and not forget the milk!

      Reply
      • Nicole Durham says

        April 09, 2024 at 8:49 pm

        I've made that mistake before too, glad you liked it!

        Reply
    2. Lenny says

      September 13, 2022 at 8:01 pm

      Baking it in the morning, but I think you left out the cheese. Sprinkle on top, or mix in? I’m mixing it in….

      Reply
      • Nicole says

        September 13, 2022 at 8:33 pm

        Thank you for letting me know, I'm fixing that now. 🙂 The cheese can be mixed in, but I prefer to place it on top.

        Reply
        • Lenny says

          September 14, 2022 at 8:14 pm

          Thank you. I added a little more cheese on top when I baked it this morning. Made it for work and substituted mushrooms with broccoli (non mushroom-eater in my office😏). It was great!

          Reply
          • Nicole says

            September 14, 2022 at 8:19 pm

            Broccoli sounds incredible (we love broccoli!) So glad you liked it 🙂

            Reply
      • Katie says

        May 19, 2024 at 11:02 am

        Yum!! Excited to eat it. Cooking it now and it’s watery but I can’t view the part of the recipe that says “why is my quiche watery” 😆 any tips?

        Reply
        • Nicole Durham says

          May 19, 2024 at 11:09 am

          A watery quiche can be from either underbaked quiche, undercooked ingredients, or excess moisture in the ingredients. To fix this you simply need to cook the quiche a little longer. If theres an actual puddle of liquid in the center, you can try scooping it off the top with a spoon beore returning the quiche to the oven.

          Reply
    4.77 from 51 votes (50 ratings without comment)

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    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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