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.
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.
🍯 Why This Recipe Works
- 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. 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.
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.
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.
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!
🍴 Recipe Tips
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.
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
Go ahead and mix up everything you need now (as if you were about to pour it into a pie plate and bake it) and instead, keep it stored in a covered bowl or gallon-sized Ziploc baggie in the fridge.
It can last up to two days like this but can be a great way to wake up to quiche on a busy morning, weekend, or holiday morning.
Do not store the quiche filling in a glass pie plate and then move directly to a hot oven. If keeping in the pie plate until ready to bake, make sure to let it sit at room temperature for about 30 minutes as the oven preheats before baking.
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.
❤️ More Delicious Breakfast Recipes
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!
Crustless Veggie Quiche
- ½ Onion, diced ($0.35)
- 4 Mushrooms, diced small ($0.37)
- 2 Green onions, chopped ($0.03)
- 2 handfuls Fresh baby spinach ($0.66)
- 1 Medium sized roma tomato ($0.29)
- 6 large Eggs ($0.48)
- ½ cup Milk (or half and half, or heavy cream) ($0.08)
- 3 Tablespoons Olive oil, divided ($0.39)
- ½ teaspoon Salt ($0.05)
- ½ teaspoon Paprika ($0.05)
- ¼ teaspoon Ground black pepper ($0.02)
- ¼ cup Cheddar Cheese, shredded ($0.23)
- ¼ cup Diced ham or chopped lunch meat *optional for those wanting meat ($0.69)
- 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.
- Pour into greased baking dish and sprinkle some cheese on top.
- Bake for 20 minutes at 425 degrees F.
- Adjust veggie quantities to use up leftovers.
- For a pie crust, prebake it at 425°F for 10 minutes before filling (blind baking).
- Store leftover crustless vegetable quiche in the fridge in an airtight container for 3-4 days, with peak flavor within the first 24 hours.
- 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.