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Crustless Quiche Recipe
This crustless quiche recipe is a fuss-free, low-carb twist on a classic savory tart—perfect for healthy breakfasts, easy brunches, and veggie-packed lunches.
I stumbled onto this crustless quiche one busy spring morning when I needed something hearty, protein-rich, and—honestly—fast. With six eggs, creamy Greek yogurt, and a rainbow of veggies, it packs about 20 grams of protein per slice and under 6 grams net carbs. Whether you’re craving a weekend brunch staple or a make-ahead meal for hectic weekdays, this vegetarian, gluten-free breakfast dish has you covered.
Why You’ll Love This Crustless Quiche Recipe
- Gluten-free and crustless—no rolling dough or worrying about soggy bottoms.
- Ready in under an hour so you can sleep in or dash out the door.
- Low-carb and high-protein (great for a post-workout refuel).
- Simple, everyday ingredients you likely have on hand.
- Perfect for meal prep—slice, wrap, and refrigerate.
- Vegetarian-friendly, with plenty of veggie swaps.
- Reheats beautifully in the oven or microwave.
- Ideal for Easter brunch, Mother’s Day, or holiday breakfast trays.
- Customizable: swap in seasonal produce like asparagus, zucchini, or mushrooms.
Ingredients
- 6 large eggs (room temperature helps them fluff up)
- 1 cup whole-milk Greek yogurt (sub with sour cream or dairy-free yogurt)
- ½ cup milk or cream (or unsweetened almond milk for lower calories)
- 1 cup shredded cheddar or Swiss cheese (try Cabot or Tillamook)
- 1 cup fresh spinach, chopped (squeeze out excess water)
- ½ cup diced bell pepper (any color)
- ¼ cup finely chopped onion (yellow or sweet onion)
- 2 cloves garlic, minced
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional—adds warmth)
- 2 tablespoons fresh herbs (chives, parsley, or dill)
Tips:
• Use free-range eggs for richer yolks.
• Greek yogurt keeps it moist without excess fat.
• Squeeze spinach with a clean towel; watery greens dilute the custard.
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or non-stick spray. A glass dish warms evenly—my go-to is Pyrex.
- In a large bowl, whisk the eggs until pale yellow. Stir in Greek yogurt, milk, salt, pepper, and nutmeg. Whisk just until smooth—overmixed eggs can deflate.
- Toss spinach, bell pepper, onion, and garlic in a smaller bowl. If you spot excess moisture, drain or pat dry. This prevents a soggy quiche.
- Sprinkle half the cheese evenly in the prepared dish. Layer the veggies on top, then pour the egg mixture over everything. Finish with remaining cheese and herbs.
- Bake on the middle rack for 35–40 minutes. The edges should be set and lightly golden, with a tiny jiggle in the center. A toothpick inserted near the middle comes out mostly clean.
- Let it rest for 10 minutes before slicing—this helps the custard firm up. Use a sharp, non-serrated knife for clean cuts.
Servings & Timing
• Yields: 6 servings (about 8 slices)
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Rest Time: 10 minutes
• Total Time: ~1 hour
Variations
• Mushroom & Gruyère: Sauté 1 cup sliced mushrooms and swap cheddar for Gruyère.
• Broccoli-Cheddar: Blanch 1 cup broccoli florets; stir into eggs with sharp cheddar.
• Southwest Style: Add ½ cup canned black beans, 1 jalapeño, and pepper jack cheese.
• Mediterranean Twist: Use feta, sun-dried tomatoes, and chopped kalamata olives.
• Salmon & Dill: Fold in 4 oz smoked salmon and fresh dill for a brunch showstopper.
• Vegan Version: Mix chickpea flour, silken tofu, and plant-based milk—see full notes below.
Storage & Reheating
Refrigerator: Store covered for up to 4 days in an airtight container.
Freezer: Wrap slices individually in foil or freezer paper; freeze up to 1 month.
Reheat: Microwave 1–2 minutes on medium, or bake at 325°F for 10 minutes until warmed through.
Make-Ahead: Assemble the night before, cover, and bake in the morning—just add 5 extra minutes to the bake time.
Notes
• Room-temperature eggs whip up fluffier custard—no shortcuts!
• For a truly creamy interior, don’t overbake: pull it when the center still wobbles slightly.
• If veggie juices seep, blot them before layering.
• I learned from testing that adding yogurt gives more lift than cream alone.
• Swap in seasonal produce—peas in spring, zucchini in summer, roasted squash in fall.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes—milk works fine, though cream yields a richer texture.
Q: Why did my quiche crack on top?
A: Overbaking or rapid cooling can cause cracks; let it rest gently before cutting.
Q: Is crustless quiche low-carb?
A: Absolutely—it’s typically under 6 g net carbs per slice, thanks to no crust.
Q: Can I add cooked bacon or sausage?
A: Sure! Fold in 4 oz cooked, crumbled bacon or sausage for extra flavor.
Q: How do I prevent a soggy bottom?
A: Drain veggies well and bake on the center rack for even heat.
Q: Can I make this dairy-free?
A: Replace cheese with dairy-free shreds and yogurt with coconut or almond yogurt.
Q: What’s the best pan for quiche?
A: A metal tart pan heats up quickly; glass dishes give more gentle, even cooking.
Q: Can I double the recipe?
A: Yes—use a larger 11-inch dish or two standard pie pans; adjust bake time by 5–10 minutes.
Conclusion
This crustless quiche recipe delivers on ease, flavor, and nutrition—making it a go-to for busy mornings, casual brunches, or light dinners. Give it a try, then let me know how you customize yours! Looking for more? Explore my Spinach Artichoke Quiche or Cheesy Broccoli Frittata for other crowd-pleasing, low-carb breakfast ideas. Leave a comment below or tag me on Instagram with your favorite veggie combo!
Crustless Quiche Recipe
Ingredients
- 6 large eggs room temperature helps them fluff up
- 1 cup whole-milk Greek yogurt sub with sour cream or dairy-free yogurt
- 1/2 cup milk or cream or unsweetened almond milk for lower calories
- 1 cup shredded cheddar or Swiss cheese try Cabot or Tillamook
- 1 cup fresh spinach chopped, squeeze out excess water
- 1/2 cup diced bell pepper any color
- 1/4 cup finely chopped onion yellow or sweet onion
- 2 cloves garlic minced
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional—adds warmth
- 2 tablespoons fresh herbs chives, parsley, or dill
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or non-stick spray.
- In a large bowl, whisk the eggs until pale yellow. Stir in Greek yogurt, milk, salt, pepper, and nutmeg. Whisk just until smooth.
- Toss spinach, bell pepper, onion, and garlic in a smaller bowl. Drain excess moisture.
- Sprinkle half the cheese in the dish, layer veggies, pour in the egg mixture, top with remaining cheese and herbs.
- Bake for 35–40 minutes until set and lightly golden. Let it rest before slicing.
