Name: Crustless Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 large eggs (room temperature); 3/4 cup whole milk or half-and-half (for extra creaminess); 1/4 cup plain Greek yogurt (sub extra milk to omit); 1 cup shredded sharp cheddar cheese (such as Cabot); 1 cup fresh baby spinach (chopped or 3/4 cup frozen, thawed & squeezed dry); 1/2 cup diced red bell pepper; 1/2 cup diced yellow onion; 2 cloves garlic (minced); 1 tbsp olive oil or unsalted butter (for sautéing); 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1/2 tsp sea salt; 1/4 tsp black pepper; ground nutmeg (optional, for flavor)

Crustless Quiche Recipe

Crustless Quiche Recipe that’s easy, healthy, low-carb, and vegetarian—perfect for a stress-free breakfast or brunch.

I’ve been making this crustless quiche for years, especially when spring’s bounty of spinach and asparagus arrives. It’s lighter than a traditional quiche, skips the pastry shell, and still feels indulgent. You’ll love how the creamy egg base holds tender veggies and melty cheese without piling on extra carbs. Personally, I whip this up for Sunday brunch or pack leftovers for work lunches—my office mates keep asking for the recipe!

Why You’ll Love This Recipe

No pastry, no problem—60% fewer carbs than classic quiche

Ready in about an hour from start to finish
Loaded with protein (approximately 14 g per slice) and veggies
Naturally gluten-free and vegetarian—great for dietary needs
Prep-ahead friendly: mix the night before, bake in the morning

Versatile: swap in leftover veggies or different cheeses
Kid-approved—and doubles as a simple dinner alongside salad
Uses pantry staples you probably already have

Ingredients

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• 8 large eggs, room temperature (about 400 g total)
• ¾ cup (180 ml) whole milk or half-and-half (for extra creaminess)
• ¼ cup (60 g) plain Greek yogurt (sub extra milk to omit)
• 1 cup (113 g) shredded sharp cheddar cheese (I love Cabot)
• 1 cup (30 g) fresh baby spinach, chopped (or ¾ cup frozen, thawed & squeezed dry)
• ½ cup (75 g) diced red bell pepper
• ½ cup (75 g) diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil or unsalted butter (for sautéing)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp sea salt
• ¼ tsp black pepper
• Pinch of ground nutmeg (optional, depth of flavor)

Tips:
– Use organic eggs for richer color and flavor.
– Swap kale or broccoli for spinach—just sauté a bit longer.
– Enjoy vegetarian and low-carb lifestyles; fits Keto-ish plans under 5 g net carbs per slice.

Directions

Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with nonstick spray or a bit of butter.
Sauté Vegetables
Warm the olive oil in a skillet over medium heat. Add onion and bell pepper; cook 4–5 minutes until softened. Stir in garlic and spinach; cook until wilted. Remove from heat and let cool slightly.

Whisk the Egg Base
In a large bowl, whisk eggs, milk, Greek yogurt, thyme, nutmeg, salt, and pepper until just blended.
Combine & Fold
Gently fold the cooled veggies and shredded cheddar into the egg mixture. Make sure everything is evenly distributed—no cheeseless spots!
Pour & Smooth
Pour mixture into the prepared dish. Tap gently on the countertop to level. Use a spatula to nudge any stray veggies under the surface so the top sets evenly.

Bake to Perfection
Bake 35–40 minutes, or until the center is just set and a toothpick comes out clean. The top should be lightly golden, wobbling only slightly.
Rest & Serve
Let it rest 10–15 minutes before slicing—this helps it finish cooking gently and slice neatly.

Servings & Timing

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• Makes 6 generous slices (serves 4–6)
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Rest Time: 10–15 minutes
• Total Time: About 1 hour

Variations

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• Mediterranean Twist: Swap cheddar for feta, add sun-dried tomatoes and olives.
• Broccoli-Cheddar: Use 1½ cups steamed broccoli florets instead of spinach.
• Mushroom & Swiss: Sauté sliced cremini mushrooms, swap cheddar for Gruyère.
• Herb Lover’s: Double the fresh herbs—parsley, chives, and basil all together.
• Spicy Kick: Stir in ¼ tsp red pepper flakes or diced jalapeño.
• Vegan-Style: Use firm tofu purée, vegan cheese, and nondairy milk (texture differs slightly).

Storage & Reheating

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• Fridge: Store covered up to 4 days.
• Freezer: Wrap individual slices in parchment and foil; freeze up to 1 month.
• Reheat: Microwave a slice 1–2 minutes, or bake at 325°F (160°C) for 10–12 minutes until warmed through.
• Make-Ahead: Assemble in the dish, cover tightly, and refrigerate up to 24 hours before baking—add 5 extra minutes to baking time if cold.

Notes

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• I’ve learned that room-temp eggs help the filling set more evenly—cold eggs can lead to steam pockets.
• If the top browns too quickly, loosely tent with foil after 20 minutes.
• For a silkier texture, blend the egg base in a blender for just 5 seconds.
• My test kitchen scale showed this recipe yields about 280 g per slice—handy if you track macros.

FAQs

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Q: Can I use a different pan size?
A: Yes—if you use an 8-inch dish, it’ll be taller; bake an extra 5–7 minutes.

Q: Is this really low-carb?
A: Absolutely—each slice averages under 5 g net carbs, thanks to no crust.

Q: What if my quiche is still jiggly?
A: A slight wobble in the center is fine—it firms up as it cools.

Q: Can I add cooked bacon or sausage?
A: Sure—stir in ½ cup cooked, crumbled bacon or sausage for a non-vegetarian twist.

Q: How do I prevent sogginess?
A: Fully drain frozen veggies and pat fresh produce dry; avoid extra liquids.

Q: Could I bake this in muffin tins?
A: Yes—pour into greased jumbo muffin tins for grab-and-go mini quiches; bake 20–25 minutes.

Q: Can I swap milk for nondairy milk?
A: You can, but the texture may be slightly less rich—almond or oat milk works best.

Q: Why add Greek yogurt?
A: It bumps up protein and gives a tangy creaminess—feel free to skip if dairy-sensitive.

Conclusion

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This crustless quiche recipe offers a healthy, low-carb spin on a classic breakfast favorite—no crust required, no stress involved. Give it a try for your next brunch or weekday meal prep, and let me know how you customize it! If you loved this, check out my Spinach Frittata Recipe or my Easy Breakfast Muffins, and please drop a comment below. Enjoy!

Crustless Quiche

This Crustless Quiche Recipe is easy, healthy, low-carb, and vegetarian—perfect for a stress-free breakfast or brunch.

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Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, Brunch

Cuisine American

Servings slices

Calories 280 kcal

Ingredients

8 large eggs room temperature
3/4 cup whole milk or half-and-half for extra creaminess
1/4 cup plain Greek yogurt sub extra milk to omit
1 cup shredded sharp cheddar cheese such as Cabot
1 cup fresh baby spinach chopped or 3/4 cup frozen, thawed & squeezed dry

1/2 cup diced red bell pepper
1/2 cup diced yellow onion
2 cloves garlic minced
1 tbsp olive oil or unsalted butter for sautéing
1 tsp fresh thyme leaves or 1/2 tsp dried
1/2 tsp sea salt
1/4 tsp black pepper
ground nutmeg optional, for flavor

Instructions

Preheat oven to 350°F. Grease a 9-inch pie dish with nonstick spray or butter.
Sauté onion and bell pepper until softened. Add garlic and spinach until wilted.
Whisk eggs, milk, Greek yogurt, thyme, nutmeg, salt, and pepper.

Gently fold veggies and cheddar into the egg mixture. Ensure even distribution.
Pour mixture into dish and level. Nudge stray veggies under the surface.
Bake for 35–40 minutes until set and golden, wobbling slightly.

Let it rest before slicing for 10-15 minutes. Enjoy warm.

Notes

For richer color and flavor, use organic eggs. Substitute kale or broccoli for spinach. Store leftovers covered in the fridge for up to 4 days. Freeze individual slices wrapped in parchment and foil for up to 1 month.