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Crustless Quiche is sponsored by Danish Creamery. As always, all opinions are my own.
This crustless quiche is a great low-carb meal that is loaded with veggies. Perfect to serve as a main meal or lunch, it’s also a great option for meal prep. Plus, this crustless quiche comes together easily and is loaded with fresh flavors. Grab the base recipe and adjust it with any vegetables you have on hand.
Table of Contents
If you’re looking for a meal that’s easy, delicious, nutritious, and convenient, then my crustless quiche ticks all the boxes. This quiche is full of protein, veggie goodness, and very few carbs. It’s a simple recipe that comes together quickly and freezes well, making it a great option for meal prep, too!
Recipe at a Glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Low-carb, Keto
Key Flavor: Rich and savory
Skill Level: Easy
Summary
- Low-Carb and Keto-Friendly: No crust means no excess carbs, keeping this quiche keto-friendly.
- Nutritious: Eggs are an excellent source of protein and several vitamins, while the combination of vegetables in this quiche provides a wide variety of vitamins, minerals, and antioxidants.
- Convenient: This crustless quiche only takes about 10 minutes of prep and a total time of about 50 minutes, making it a quick and easy recipe for breakfast, brunch, or even dinner.
- Customizable: You can easily adjust your recipe to suit your tastes by adding your favorite vegetables, cheese, or even meat.
Ingredients for Making Crustless Quiche
- Eggs: Use eggs that are as fresh as possible, and if you are able, use organic or cage-free eggs.
- Butter: I use Danish Creamery’s Organic Butter with Coconut Oil. It’s an awesome combo of healthy fats your body thrives on – high-quality butter and unrefined coconut oil. This spread is great for sautéing as it allows foods to be cooked at a higher temp than traditional butter.
- Milk: You can use any kind of milk for this recipe, regular or plant-based. For the best flavor, I prefer to use 2% dairy milk.
- Cheese: I like to use gruyere cheese in this quiche as it has a slightly nutty flavor. I prefer to grate my own rather than use pre-shredded, it has a much bolder flavor. Feel free to use any cheese you have on-hand.
- Vegetables: I used mushrooms, zucchini, red onions and cherry tomatoes, but this works with any vegetables you have.
- Seasoning: Salt, pepper and a little nutmeg really help to boost the flavors in the crustless quiche.
Popular Substitutions and Additions
- Use milder onions: If you prefer an onion flavor with less bite, try using white, yellow, or sweet onions in place of red onions.
- Use your favorite vegetables: The vegetable combination in this recipe is just one you can use for this quiche. Easily change the flavor of your dish by adding different vegetables.
- Make it spicy: Add a pinch of red pepper flakes for a spicy kick. These flakes work well with the flavors of the eggs and the vegetables.
- Use any kind of milk: You can use dairy or plant-based milk for this quiche. However, be aware that the fat in dairy milk helps give the quiche its signature texture.
- Use different herb variations: Try a combination of rosemary and thyme or basil and parsley in this quiche. They’re both classic herb combinations for use with eggs.
- Cheddar is a classic quiche cheese: While I love the slightly nutty flavor of Gruyere in this quiche, you can use cheddar, as well. It’s the classic cheese pairing with eggs.
- Add a crust: If you’re not eating low-carb or keto, create a classic quiche by using a ready-made pie crust.
How to make a crustless quiche
Start by sautéing the vegetables with the Danish Creamery spreadable butter. You can really turn up the temperature and get the vegetables browned without burning them using this combination of butter and coconut oil. Plus, it adds so much more flavor to the vegetables compared to just adding them to the quiche raw.
Be careful not to overcook the vegetables. You want to add some color to them but keep them crisp. I like doing the mushrooms first on their own, and then cooking the other ingredients together. That way the mushrooms don’t get too much moisture on them from the tomatoes and zucchini. To make it quicker, you can sauté everything together.
Now transfer the cooked vegetables to a 9-inch pie dish and add half of the grated cheese. Mix the eggs and milk together and pour over the vegetables. Then top with the remaining cheese.
Finally, your crustless quiche is ready to pop into the oven until it’s cooked through and the edges are set. The edges will start to brown slightly and pull away from the pie dish and that’s another sign that it’s cooked.
Tips for Making the Best Crustless Quiche
- Adjust the amount of eggs if you’re using a pre-made crust. The crust will take up some pace in the pie dish, so it’s important to reduce the amount of eggs to 6 for best results.
- Cook the vegetables before adding the egg mixture. This ensures that you have cooked out any excess moisture that otherwise could result in a very liquidy quiche.
- Don’t over bake the quiche. The center should still jiggle a little bit when you remove it from the oven. Let the quiche sit for 10 minutes before slicing it so that it sets. It will complete cooking while it sets.
- Let the quiche rest before serving: I know it looks delicious, but don’t skip letting your quiche rest. Giving it 10 minutes to rest allows it to continue cooking and set perfectly.
What to Serve with Quiche
This quiche is perfect to serve as a lunch or main meal, along with your favorite sides and salads. Try it with:
- Corn Tomato Avocado Salad
- Garlic Roasted Potatoes
- Butternut Squash Noodles
- Air Fryer Sweet Potato Fries
How to Store Crustless Quiche
Egg dishes should never be left at room temperature for more the two hours, so transfer your quiche to an air-tight container and refrigerate as soon as it’s cool enough. It should last for up to five days stored in this manner.
To reheat your quiche, bring it to room temperature first. Then, place slices on a baking sheet and bake at 350 for fifteen minutes or until the quiche is warmed through.
How long does quiche last in the fridge?
Quiche will last for up to five days in the refrigerator when stored in an air-tight container. Be sure your container has a tight-fitting lid to avoid flavor cross-contamination and ensure the freshest flavor when you reheat it.
Can I freeze quiche?
Quiche freezes very well, making it great for meal prep or storing leftovers. Slice your quiche into individual pieces, then wrap them in a double layer of plastic wrap. Freeze them for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
Frequently asked questions
Classic breakfast vegetables that you find in scrambles and skillets tend to work best in quiche. Vegetables like onions, mushrooms, and bell peppers all work well. Spinach and broccoli are also excellent quiche additions.
Quiche should always be served at least warm. Cold quiche is drab and overly dense. Reheating it a bit helps loosen it up, bring out its flavors, and bring its texture back to all its glory.
Make sure you cook your veggies slightly before adding to your eggs. The water in the veggies will be released by cooking, and if you add rare vegetables, your quiche may turn out watery.
I love how quick and easy it is to make this crustless quiche! It’s a high-protein, low-carb dish that uses simple ingredients and comes together quickly, and it makes a delicious breakfast, brunch, or even dinner. Serve it fresh or make it ahead of time for meal-prepping. Either way, it’s delicious! This is a great meal to serve your family or meal prep for the week ahead.
More Egg Recipes
If you’ve tried this healthy-ish feel good Crustless Quiche recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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Crustless Quiche
Video
Ingredients
- 2 tablespoons Danish Creamery coconut oil butter spread divided
- 1 ½ cups sliced cremini mushrooms
- 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. Sautee 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 saute until softened and lightly browned, about 5 minutes. Add to the mushrooms on 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 over the 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 stand 10 minutes before cutting.
- Cut into 6 wedges, garnish with parsley and serve warm or at room temperature.
Notes
- You can substitute the vegetables for any others.
- Feel free to replace the cheese with any other you’d like.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.