Make a healthy, delicious crustless quiche for breakfast, lunch, dinner, or whenever you need a protein and vegetable-filled savory dish. This dish is bursting with flavor and you can use your favorite veggies.
Crustless Quiche Ingredients
- Extra Virgin Olive Oil. EVOO has great flavor and is a healthy source of fat.
- Sweet Onion. Sometimes you will find these labeled Vidalia onions depending on where the onions were grown.
- Corn Kernels. If corn is in season, use fresh sweet corn.
- Zucchini. I love using zucchini because it has such a nice texture and flavor on its own but also does a really great job of absorbing other flavors like garlic.
- Carrots. This vegetable adds so much natural sweetness.
- Yellow Squash. These handy summer squash are the perfect addition to so many meals. I always keep them in my vegetable drawer.
- Garlic Clove. Garlic is so good for you! A garlic press is a worthwhile investment if you use a lot of minced garlic. Freshly minced is so much better.
- Herbes de Provence, Salt and Ground Black Pepper. This seasoning brings out all the wonderful flavors of this egg-based dish. Always season your food for maximum flavor.
- Eggs.
- Shredded Cheddar Cheese. You can use Swiss cheese, goat, feta or any other cheese of your choice.
- Grape Tomatoes. Cherry tomatoes also work.
Quiche vs. Frittata
A quiche recipe without crust is just a frittata by a different name. I will say that a crustless quiche tends to have milk added to the egg mixture. We didn't use any milk though. We tested this recipe both ways and really liked it better without it.
How to Make Crustless Quiche
While crustless zucchini quiche seems like a really fancy dish, it's actually not all that hard to make. Preheat your oven and get a skillet hot with olive oil. Add the onions and corn and caramelize the onions lightly until they are golden (not brown.) Shred up the other veggies (not the tomatoes) with a food processor or box grater.
Add all of this with the seasoning to the pan with the onions and corn. Cook until the veggies are soft and release all their water. Add seasoning as needed. Let the veggies cool slightly in a large mixing bowl.
Add the eggs, and cheese and mix it all up. Pour the egg mixture into a springform pan. Add the tomatoes around the edge of the pan and bake the whole thing until the eggs are thoroughly cooked. Slice and serve warm or at room temperature.
Crustless Quiche Flavor Ideas
You can change up the flavor profile so easily simply by adding your favorite vegetables. Any of these ideas will work on their own or in combination with the other ideas.
- Spinach. Fresh or frozen. If you use frozen make sure to thaw and squeeze out as much liquid as possible.
- Mushrooms. Mushrooms tend to have a lot of water so make sure you cook them until all the water comes out in the pan and evaporates.
- Broccoli. Shredded broccoli or chopped broccoli work well in a quiche.
- Artichokes. Canned artichokes can be drained and rinsed and roughly chopped. If using fresh or frozen artichokes, make sure you cook them before adding them to your crustless quiche.
- Asparagus. Spring asparagus with thin stalks is so lovely in quiche.
- Bell Peppers. Cook these with the onions. Red bell peppers are nicely sweet without bitterness. Green bell peppers may be a little bitter at times.
- Peas. Green peas, sugar snap peas, or snow peas can all be added to our quiche no-crust recipe.
- Leeks. These are very similar to onions, but a beautiful bright green and a little milder. They work great in combination with peas or mushrooms.
Tips to Make the Best Crustless Quiche
- Always cook the veggies before adding them to the quiche. They can be cooked on the stove or roasted.
- Not sure what to make for dinner? Use any veggies, you have on hand in the fridge or in the freezer.
- Use our quiche recipe for breakfast, lunch or dinner with soup or salad. Perfect for brunch too!
- Freeze leftover quiche in individual portions for a grab and go breakfast.
- It doesn't matter what size pan you use. It's up to you if you want a taller crustless quiche or a thinner one. The bigger the pan or pie plate the thinner the quiche. Just take into consideration that a thinner quiche will cook faster. Set your timer to 30 minutes and check it for doneness.
- Use two different mixing bowls. One to whisk the eggs, and one to cool and mix the veggies with the egg mixture.
Can I Save Leftover Quiche?
Yes! Refrigerate your leftovers in an airtight container or reusable zipper bag. You can reheat the crustless quiche in the microwave or eat it room temperature.
Can I freeze Crustless Quiche?
Crustless quiches and frittatas freeze well. Freeze your crustless quiche in individual serving-size slices. Wrap the quiche piece in parchment paper and slip it into a freezer-quality plastic zipper baggy. Reheat it in the microwave in small time increments so that you don't overcook it. You might enjoy adding a sauce to add a different flavor to the dish.
More Quiche Recipes to Make
Print
Crustless Quiche
- Total Time: 1 hour 50 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Make a healthy, delicious crustless quiche for breakfast, lunch, dinner, or whenever you need a protein and vegetable-filled savory dish. This dish is bursting with flavor and you can use your favorite veggies.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large sweet onion, sliced
- 1 ½ cups corn kernels, fresh or frozen depending on the season
- 1 large zucchini
- 4 medium carrot
- 1 medium yellow squash
- 1 clove of garlic
- ¾ tsp salt
- ¼ tsp ground black pepper
- ½ tsp Herbes de Provence
- 4 large eggs, beaten
- 1 cup of shredded cheddar cheese. You can use Swiss cheese or any other cheese of your choice
- 15 grape or cherry tomatoes, sliced in half
Instructions
- Pre-heat oven to 375F
- In a large skillet heat olive oil. Add onions and corn and cook on medium-high heat for 15 minutes or until the onions are golden, but not brown. Stirring frequently. If the onions start to stick to the bottom of the pan add 2 tablespoons of water at a time to prevent them from burning.
- While the onions are cooking shred the carrots, zucchini, and yellow squash using a food processor or a hand box grater. Add the veggies, salt, pepper, and Herbes de Provence to the pan.
- Cook for 15-20 minutes or until the vegetables are soft and any water they have released has cooked out. Taste the veggies and adjust seasoning to your liking.
- Place the cooked veggies in a bowl and let them cool slightly. Add the egg and cheese and pour into a round pie plate or into a springform pan. See note 1
- Place the tomatoes around the edge of the pan.
- Bake for 45 minutes or until the egg is cooked.
- Serve warm or at room temperature.
Notes
- It doesn't matter what size pan you use. It's up to you if you want a taller crustless quiche or a thinner one. The bigger the pan or pie plate the thinner the quiche. Just take into consideration that a thinner quiche will cook faster. Set your timer to 30 minutes and check it for doneness.
- Use any veggies you have in your fridge, make sure to cook them first.
- Freeze leftover quiche in individual portions for a grab-and-go breakfast.
- Serve it with a salad, pan con tomate or focaccia
- Prep Time: 20
- Cook Time: 90
- Category: Breakfast
- Method: oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 186
- Sugar: 7
- Sodium: 379
- Fat: 11.2
- Saturated Fat: 4.1
- Unsaturated Fat: 6.2
- Trans Fat: 0
- Carbohydrates: 14.3
- Fiber: 2.9
- Protein: 9
- Cholesterol: 107
Keywords: lunch, dinner, kosher, gluten-free,
Cindy says
This is an easy and delicious way to enjoy quiche without the guilt of eating all those calories in the crust!! The best part is it tastes great.
★★★★★
Vicky and Ruth says
Thank you!