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.
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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.
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💛 Why You'll Love This Recipe
- 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.
- Simple ingredients. We use simple ingredients like eggs, seasonings, cream, and veggies to make a flavorful dish everyone can enjoy.
- You could add a crust. Notes for doing so are included below.
🛒 Ingredients
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.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use what's already in your fridge: This Crustless Veggie Quiche is perfect for using half onions, leftover spinach, or extra mushrooms before they go bad.
Skip the meat: Keeping it vegetarian saves money, but diced lunch meat or leftover ham can be added if needed.
Bake once, eat twice: Leftovers reheat well, making this a low-cost meal prep option.
🥄 Instructions for Crustless Veggie Quiche
Step 1: Preheat oven to 425 degrees F.
Step 2: In a skillet over medium heat, add 2 tablespoon of olive oil and your onions, and saute until translucent.
Step 3: Add 1 more tablespoon olive oil and the diced mushrooms. Cook until the onions are lightly browned, and the mushrooms are soft.
Step 4: Pour the mixture into a large mixing bowl.
Step 5: Add spinach to pan and heat until wilted. Turn off the heat.
Step 6: Remove spinach and place it into a bowl.
Step 7: Add your tomato, green onions, and seasonings, and stir to combine.
Step 8: Add eggs and milk, stirring until well mixed.
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!
👩🏻🍳 Expert Tips
- Cook veggies first: Sautéing removes excess moisture and prevents a watery quiche.
- Customize easily: Omit or reduce any vegetables based on what you have on hand.
- Adding a crust: If using a crust, blind bake it at 425°F for 10 minutes before filling to avoid sogginess.
❄️ Storage, Reheating & Make Ahead
Storage: Store baked Crustless Veggie Quiche covered in the refrigerator for 3 to 4 days.
Reheating: Reheat slices in the microwave or warm in a 300°F oven until heated through.
Make Ahead: Prepare the filling up to 2 days ahead and refrigerate. If using a glass pie plate, let it sit at room temperature for about 30 minutes before baking.
🥗 Side Dishes or Pairing Ideas
Serve this crustless veggie quiche with fresh fruit, toast, or a simple green salad for a balanced meal. It also pairs well with breakfast potatoes or roasted vegetables for brunch.
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❓ Crustless Veggie Quiche FAQs
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.
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.
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.
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.
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.
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🐝 If you tried this Crustless Veggie Quiche, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Crustless Veggie Quiche
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 Roma tomato, diced - ($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, half-and-half, or heavy cream - ($0.10)
- ¼ cup cheddar cheese, shredded - ($0.50)
- ¼ cup diced ham or chopped lunch meat, optional
Instructions
- Prep. Preheat the oven to 425°F. Grease a baking dish and set aside.
- Sauté vegetables. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced onion and cook until translucent. Add the remaining 1 tablespoon olive oil and the mushrooms. Cook until the onions are lightly browned and the mushrooms are soft. Transfer to a large bowl.
- Wilt spinach. Add the spinach to the same skillet and cook just until wilted. Remove from heat and add to the bowl with the vegetables.
- Build filling. Stir in the diced tomato, green onions, salt, paprika, and black pepper. Add the eggs and milk and mix until fully combined. Stir in the ham, if using.
- Assemble. Pour the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake. Bake for about 20 minutes, until set in the center and lightly golden on top.
- Serve. Let cool slightly, then slice and serve.
Notes
- Vegetable swaps. Adjust vegetable amounts to use what you have on hand.
- Crust option. For a crusted version, blind bake a pie crust at 425°F for 10 minutes before filling.
- Make ahead. Assemble the mixture and refrigerate for up to 2 days before baking.
- Bakeware tip. Let refrigerated glass dishes sit at room temperature for about 30 minutes before baking.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Best within 24 hours.
Nutritional Information
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Sandy says
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!
Nicole Durham says
I've made that mistake before too, glad you liked it!
Lenny says
Baking it in the morning, but I think you left out the cheese. Sprinkle on top, or mix in? I’m mixing it in….
Nicole says
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.
Lenny says
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!
Nicole says
Broccoli sounds incredible (we love broccoli!) So glad you liked it 🙂
Katie says
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?
Nicole Durham says
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.