Description

This Crustless Quiche is a light, savory, and versatile dish made with eggs, milk, vegetables, and cheese — no crust required! It’s quick to prepare, naturally gluten-free, and perfect for breakfast, brunch, or even dinner. Easy to customize with your favorite veggies, cheeses, or proteins, it’s a healthy and fuss-free recipe that works for family meals or make-ahead prep.

Ingredients

Scale

6 large eggs
1½ cups whole milk (or dairy-free alternative)
½ teaspoon sea salt
Freshly ground black pepper, to taste
1 cup chopped spinach or kale
½ cup diced red bell pepper
¼ cup chopped scallions
1 small zucchini, finely diced (optional)
1 tablespoon olive oil (for sautéing)
1 cup shredded cheese (cheddar, Swiss, or mozzarella)

Instructions

Preheat: Heat oven to 350°F (180°C). Lightly grease a 9-inch baking dish.
Sauté Vegetables: Warm olive oil in a skillet. Cook bell pepper, zucchini, or other hearty veggies until softened. Add spinach last, cooking until just wilted.
Whisk Eggs: In a large bowl, whisk eggs with milk, salt, and pepper until well combined.
Assemble: Spread vegetables evenly in the dish. Sprinkle cheese on top. Pour egg mixture over everything.
Bake: Bake 35–40 minutes, until eggs are set and top is lightly golden.
Cool & Serve: Let rest 5–10 minutes before slicing and serving warm.

Notes

Cook veggies thoroughly to avoid excess moisture in the quiche.
Use room-temperature ingredients for best texture.
Customize with ham, bacon, or sausage for added protein.
Great for meal prep — refrigerate for up to 4 days or freeze for 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice

Keywords: Crustless Quiche, Breakfast Quiche Recipes, Egg Quiche Recipes, Cheese Quiche Recipe, Ham Quiche Recipe, Quiche Recipes Easy, Vegetarian Quiche No Crust