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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. It comes together easily and is loaded with fresh flavors. Grab the base recipe and adjust it with any vegetables you have on hand.
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 butters.
- Milk: You can use any kind of milk for this recipe, regular or plant based. For 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.
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 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.
Frequently asked questions
How long will crustless quiche last?
Once the quiche is cooked, let it cool completely before storing it in an airtight container or covering in plastic wrap or foil. It will keep in the fridge for 3 to 4 days and is great for make ahead lunches.
Can you freeze a quiche?
Yes, quiches are perfect for frozen meals! Let it cool completely and wrap it securely in plastic wrap, foil and then place in a freezer bag. It will keep well for up to 3 months. Thaw it in the fridge before heating through in the oven.
What do you serve it with?
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
I love how quick and easy it is to make this crustless quiche and it’s perfect for breakfast, brunch, lunch or dinner. This is a great meal to serve your family or meal prep for the week ahead.
More Egg Recipes
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Thank you Danish Creamery for sponsoring this post.
- 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
- 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.
- You can substitute the vegetables for any others.
- Feel free to replace the cheese with any other you’d like.