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45
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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
Course:
Breakfast, brunch
Cuisine:
American
Diet:
Gluten Free
Servings:
8
slices
Calories:
134
kcal
Author:
Nicole Durham
Cost:
Recipe $4.42 / Serving $0.56
Equipment
Pie Plate
Measuring Cups
Measuring Spoons
Whisk
Mixing Bowls
Ingredients
½
Onion, diced
($0.45)
4
Mushrooms, diced small
($0.66)
2
Green onions, chopped
($0.15)
2
handfuls
Fresh baby spinach
($0.21)
1
Medium sized roma tomato
($0.27)
6
large
Eggs
($0.90)
½
cup
Milk (or half and half, or heavy cream)
($0.10)
3
Tablespoons
Olive oil, divided
($0.42)
½
teaspoon
Salt
($0.01)
½
teaspoon
Paprika
($0.04)
¼
teaspoon
Ground black pepper
($0.02)
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.
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.
Nutrition
Serving:
1
wedge
|
Calories:
134
kcal
|
Carbohydrates:
3.9
g
|
Protein:
6.7
g
|
Fat:
10.5
g
|
Saturated Fat:
2.8
g
|
Polyunsaturated Fat:
1.4
g
|
Monounsaturated Fat:
5.6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
144.3
mg
|
Sodium:
247.7
mg
|
Potassium:
200.2
mg
|
Fiber:
0.7
g
|
Sugar:
1.9
g
|
Vitamin A:
123.5
IU
|
Vitamin C:
5.4
mg
|
Calcium:
77.1
mg
|
Iron:
1
mg