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 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 ones 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 used 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.
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🥘 Ingredients
Onion- Adding in a cooked onion will give us a better flavor and a little sweetness.
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 a nice color and has a lot of health benefits, like iron.
Tomato- Use a tomato for added freshness.
Eggs- This is the main ingredient and the one that binds everything together.
Milk- For added richness and better consistency.
Olive Oil- You'll need this to saute your veggies so that they can produce the best flavors and textures.
Seasonings- You will need salt, black pepper, and paprika for added flavor and color.
Cheddar Cheese- You can use any cheese, but I like the contrast in flavor from using cheddar cheese.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make crustless veggie quiche with these simple step-by-step instructions:
Preheat oven to 425 degrees F.
In a skillet over medium heat, add 2 tablespoon of olive oil and your onions, and saute until translucent.
Add 1 more tablespoon olive oil and the diced mushrooms. Cook until the onions are lightly browned, and the mushrooms are soft.
Pour the mixture into a large mixing bowl.
Add spinach to pan and heat until wilted. Turn off the heat.
Remove spinach and place it into a bowl.
Add your tomato, green onions, and seasonings, and 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.
Let cool 10 minutes before slicing and serving.
Serve warm. Enjoy!
🍴 Recipe Tips
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.
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.
💭 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.
More great breakfast recipes to try
📖 Recipe
Crustless Veggie Quiche
Ingredients
- 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)
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.
- Pour into greased baking dish and sprinkle some cheese on top.
- Bake for 20 minutes at 425 degrees F.
Notes
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.
- 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.
Storage
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.Make Ahead
- 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.
- 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.
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 🙂