Crustless Quiche
Updated Dec 18, 2025
This crustless quiche uses eggs, vegetables, and cheese that is baked in a pie plate, and only takes 10 mins to get it in the oven.
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My easy quiche recipe is so good for brunch!
I make a crustless quiche a lot, especially when my fridge is full of half-used vegetables from recipe testing or weeks where I bought more than I needed. It’s an easy way for me to clear things out without thinking too hard about dinner. This crustless quiche uses mushrooms, zucchini, and red onion because that’s what I had, but I rarely make it the same way twice. If it’s in my fridge and makes sense with eggs and cheese, it usually ends up in here.
Happy Cooking!
– Yumna
Crustless Quiche Ingredients
- Eggs: Use organic eggs if you can find them.
- Mushrooms: Any variety works! Try baby bella, white button, cremini, or portobello. Read my tips on how to slice mushrooms.
- Zucchini: Here’s a quick tutorial on how to dice zucchini. I leave the skin on because it’s full of nutrients, but you can peel it if you prefer.
- Red onion: For a softer flavor, try using a white, yellow, or sweet onion instead. Read my tips on how to dice an onion.
- Cheese: I use shredded white cheddar, but most any cheese works! I’d avoid mozzarella, though, because it has more water and can make the quiche watery.
- Butter: I recommend unsalted butter so you have more control over the amount of salt in the quiche.
- Milk: I use whole milk for the best flavor, but low-fat works. If you need to use a non-dairy milk, make sure it’s unsweetened.
- Herbs and seasonings: Fresh parsley, oregano, salt, and pepper.
How to Make a Crustless Quiche
Crustless Quiche Recipe
Crustless quiche made with eggs, milk, mushrooms, zucchini, onion, and cheddar cheese baked until set, with only 10 minutes of prep time
Video
Ingredients
- 2 tablespoons unsalted butter
- 4 ounces mushrooms sliced (1 ½ cups)
- ½ zucchini diced (½ cup)
- ½ red onion diced (½ cup)
- 1 cup shredded white cheddar cheese divided
- 8 large eggs
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat the oven to 375°F. Grease a 9-inch pie dish with butter or cooking spray.
- In a medium skillet over medium heat, melt the butter. Add the mushrooms and sauté until softened and browned, about 5 minutes. Add the zucchini and onion on top of the mushrooms, and cook until softened and lightly browned, about 10 more minutes. Add to the pie dish and sprinkle with ½ cup cheddar cheese.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined. Pour the mixture over the vegetables and cheese, and sprinkle with the remaining ½ cup cheese.
- Bake for 30–35 minutes, until the center sets and a knife inserted in the middle comes out clean.
- Let cool for about 10 minutes before cutting and serving.
Equipment
Notes
- My Top Tip: Thoroughly cook the vegetables before you add the egg mixture. If you don’t cook out all of the moisture, the quiche could be liquid-y.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350ºF or in the microwave until warmed through.
- Freezing: Wrap the quiche in plastic wrap and place it in a freezer-safe bag. It’ll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF or in the microwave until warmed through.
Ingredients
2 tablespoons Danish Creamery coconut oil butter spread, divided
1 ½ cups crimini mushrooms sliced
½ zucchini sliced
½ red onion sliced
½ cup cherry tomatoes, halved
8 large eggs
1 ½ cups 2% milk
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon nutmeg
1 cup shredded gruyere cheese
2 tablespoons parsley, chopped
Instructions
Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray or butter.
In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sauté until softened and browned, about 5 minutes; transfer to the prepared pie dish.
In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions, and tomatoes, and sauté until softened and lightly browned, about 5 minutes. Add to the mushrooms in the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.
In a large bowl, beat the eggs with the milk, salt, pepper, and nutmeg until well blended. Pour the egg mixture on top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.
Bake in the preheated oven until a knife inserted in the center comes out clean, 30–35 minutes. Let it stand 10 minutes before cutting.
Cut into 6 wedges, garnish with parsley, and serve warm or at room temperature.
Nutrition
Serving: 1slice, Calories: 242kcal, Carbohydrates: 5g, Protein: 15g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 282mg, Sodium: 431mg, Potassium: 321mg, Fiber: 1g, Sugar: 3g, Vitamin A: 880IU, Vitamin C: 5mg, Calcium: 235mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Use your favorite vegetables: This crustless quiche recipe is very adaptable. Swap in your favorite veggies or use what’s in season for a different flavor. Bell peppers, spinach, broccoli, and asparagus work great.
- Mix in some protein: If your quiche doesn’t have to be vegetarian, add some crumbled turkey sausage.
- Add more herbs: Try a combination of rosemary and thyme or basil and parsley.
Recipe Tips
- Thoroughly cook the vegetables before you add the egg mixture. If you don’t cook out all of the moisture, the quiche could be liquid-y.
- Shred your own cheese. Blocks of cheese are cheaper, and they melt better than pre-shredded cheese, which is coated in anti-caking agents.
- Don’t overbake the quiche. The center should still jiggle a little bit when you remove it from the oven.
- Let the quiche rest before serving. It needs 10 minutes to finish cooking in the pie dish and set completely.
Serving Ideas
- Soup: Roasted Tomato Soup, Creamy Vegetable Soup, Vegan Broccoli Soup
- Salad: Bean Salad, Tahini Salad, Cauliflower Salad
- Potatoes: Crispy Hash Browns, Potato Galette, Mustard Potato Salad
FAQs
What if I only have medium eggs?
This recipe uses 8 large eggs. If you only have medium eggs, use 10 medium eggs.
Why is my quiche watery?
Make sure you cook your veggies long enough before adding them to your eggs. This step releases water, so if you add undercooked veggies, the quiche might turn out watery.
Comments
It is a good recipe, very tasty. I used vintage cheddar cheese I love the strong taste. I was advised to allow the veggies to cool before pouring over the egg mixture. We all really enjoyed this recipe. Thank you.
So glad you loved the recipe, Lynn! Letting the veggies cool first is a great tip. Thank you for sharing!!
Giving this recipe a shot tonight, and gonna add in the suggested rosemary/thyme mixture, as well as some red pepper flakes. Looking forward to it!! Thanks for sharing your recipe!
Hope you enjoy!! I’d love to hear what you think once you’ve made it!
no print button? that sucks.
Hi there, if you click “jump to recipe” at the top of the page it will bring you to the complete recipe card. There, if you hover over the thumbnail image of the dish you will see the option to print the recipe. Hope this helps!
Did not see the amount of each ingredient in the recipe-did the author forget and important part?????
Hi Debra, you can find the ingredient list and full set of instructions right above the comment section. Hope you enjoy!
I’m wanting to make this in a rectangular dish– a double recipe more or less for a group easter feast. Any suggestions for size of dish and ingredient quantities?
Also wondering about using up some phyllo dough which is mentioned in a comment. I have some languishing in the freezer. Wondering if it was on the bottom and pre-baked?
Thanks.
Great idea to cook this in a rectangular dish. You can definitely double the recipe, and this would just take more time because of the higher quantity. If you want to use phyllo dough, just lay the thawed phyllo on the bottom of the baking dish. I recommend adding some olive oil or melted butter to the layers and scrunching up slightly to give it more texture. Then you can continue with the recipe piling the veggies and then the egg mixture on top.
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