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.

a sie view of a glass pie plate filled with baked veggie quiche

Easy crustless quiche

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

This crustless quiche is super fast to pull together and the flavors are wonderful.

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 into meals and its a very versatile one too.

ingredients needed to make veggie quiche

Crustless vegetable quiche ingredients

  • Onion
  • Mushrooms
  • Green Onions
  • Fresh Spinach
  • Tomato
  • Eggs
  • Milk
  • Olive Oil
  • Salt
  • Paprika
  • Black Pepper
  • Cheddar Cheese

What you’ll need to make this recipe

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aerial view of baked veggie quiche in a glass pie plate on a wooden cutting board

Tips for making crustless vegetarian quiche

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 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.

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

FAQ’s about no crust vegetable quiche

How long is quiche good for?

Leftover 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.

Can I make crustless quiche in advance?

Absolutely! 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.

How to make crustless veggie quiche

Preheat oven to 425 degrees F.

In a skillet over medium heat add 2 tbsp of olive oil and your onions, sautee until translucent.

Add 1 more tbsp 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, stirring until well mixed.

Pour into greased baking dish and bake for 20 minutes at 425 degrees F

aerial view of sliced veggie quiche on plates and in a glass pie plate next to forks

More great breakfast recipes to try

a sie view of a glass pie plate filled with baked veggie quiche
Print Recipe
5 from 1 vote

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: crustless vegetable quiche, crustless vegetarian quiche, crustless veggie quiche, easy crustless quiche, no crust vegetable quiche
Servings: 8
Calories: 134kcal
Author: Beeyond Cereal

Ingredients

  • 1/2 diced onion
  • 4 mushrooms diced small
  • 2 green onions chopped
  • 2 handfuls fresh baby spinach
  • 1 medium sized roma tomato
  • 6 eggs
  • 1/2 cup milk half and half, or heavy cream
  • 3 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup diced ham or chopped lunch meat *optional for those wanting meat

Instructions

  • Preheat oven to 425F degrees.
  • In a skillet over medium heat add 2 tbsp of olive oil and your onions, sautee until translucent.
  • Add 1 more tbsp olive oil and diced mushrooms. Sautee until onions are lightly browned and mushrooms are soft.
  • Pour mix into large mixing bowl.
  • Add spinach to pan and heat until wilted, turn off heat. Remove spinach and place into bowl.
  • Add your tomato, green onions, seasonings, stir to combine.
  • Add eggs, stirring until well mixed.
  • Pour into greased baking dish and bake for 20 minutes at 425F degrees
Tried this recipe?Mention @BeeyondCereal or tag #BeeyondCereal!

Nutrition

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

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