Crustless Quiche

5 from 22 votes

This easy to make quiche is perfect for make ahead and freezer meals. Full of fresh veggies, this crustless quiche is vegetarian, gluten-free and low carb.

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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.

Crustless quiche in a baking dish with a slice taken out of it.

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.
Ingredients to make the recipe

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.

Vegetables cooking in a skillet

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.

Four photographs to show how to make the crustless quiche

Tips for making crustless quiche

  1. 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.
  2. 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.
  3. 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.
A slice of crustless quiche on a white plate

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:

A slice of crustless quiche on a plate next to a baking dish containing the rest of the quiche

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

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!

Thank you Danish Creamery for sponsoring this post. 

Crustless Quiche

This easy to make quiche is perfect for make ahead and freezer meals. Full of fresh veggies, this crustless quiche is vegetarian, gluten-free and low carb.
5 from 22 votes
Servings 6 servings
Course Main Course
Calories 242
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

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
  • 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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.
Freezing Instructions: You can also freeze the frittata for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can substitute the vegetables for any others.
  • Feel free to replace the cheese with any other you’d like.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving,

Nutrition

Calories: 242kcal, Carbohydrates: 5g, Protein: 16g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 246mg, Sodium: 418mg, Potassium: 325mg, Fiber: 1g, Sugar: 4g, Vitamin A: 938IU, Vitamin C: 8mg, Calcium: 312mg, Iron: 1mg

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top down shot of crustless quiche with slice taken out

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Comments

  1. So delicious and easy to make! I made this quiche for lunch and wanted to take a photo but my husband ate half of it before I could! It was also a great way to use some of fresh veggies I had on hand. thanks for the yummy quiche!

  2. Brilliant and super tasty. I used different veggies and stuck some potatoes in there too. Would definitely make it again. Fab with some toast.

  3. I loved this dish and it was DELICIOUS!! I would totally recommend it to anyone that is looking for a scrumptious dish!

  4. It was so easy to make! A very delicious and nutritious dish, we had it for breakfast (today’s portion is already in the oven)! The whole family loved it, only can recommend! Thank you so much!!

  5. I made this with a leftover phyllo dough from my freezer. Followed the recipe but used asparagus instead of zucchini because it’s what I had on hand. Also, added a smidge of parmesean on top. My entire family loved it! Great for brunch! Thank you for the delish recipe.

  6. Looks delicious! Could you bake the quiche in the cast iron skillet used above? Just thinking about keeping it to one pan 🙂