In this post I’ll be sharing an easy low carb Crustless Vegetable Quiche Recipe. It is so delicious!
A crustless vegetable quiche is a great way to cut some of the carbs from your diet. It’s an easy to prepare and healthy option for breakfast or brunch.
Leftovers, if you have any, of this veggie quiche re-heat nicely the next day too.
Crustless Spinach Quiche with Veggies
Is a crustless quiche just a baked omelet? No. I know many use the term baked omelet but there is truly no such thing. Omelets are prepared on the stove top.
What is the difference between a frittata and crustless quiche? The method of preparation mostly. A frittata starts out on the stove top and is finished in the oven. The quiche has its ingredients added to the egg custard and baked.
Quite frankly, who really cares what you call it? It’s delicious and that’s all that you need to know. HaHa! I’m teasing but you can call it whatever you want.
Easy Crustless Quiche
This recipe has some delicious veggies but if you wanted to add meat then you certainly can.
If you decide you’d like to add some extra protein then consider adding half a cup of diced ham, chopped bacon, or cooked sausage.
To get things started with my meatless version, I sauté the vegetables slightly to soften them up.
Crustless Healthy Quiche
At the last minute throw your spinach into the skillet and combine with the softened vegetables.
Crustless Vegetable Quiche Recipe
Next comes whipping up the custard part of the quiche then stirring in the sautéed vegetables along with some cheese.
I love cheddar cheese but you could use what you have on hand. Swiss or Pepper Jack would be great options.
Don’t forget to season! A little salt and pepper should do the trick.
Veggie Quiche No Crust
Pour your custard mixture into a greased pie dish and it’s ready for the oven.
There is one other thing that I love about a crustless quiche besides how delicious it is. It seems easier to pull out a nice slice for serving.
Maybe it is just me but I struggle with pie crusts and getting a perfect slice. Without the crust it is just that much easier.
Below you’ll find a printable recipe card with all of the measurements and details.
Just past the recipe card you’ll find a few more delicious breakfast recipes that you might enjoy.
Crustless Vegetable Quiche Recipe
- 1 Tbsp. Butter
- 1 Orange Bell Pepper, diced (about ½ cup)
- ¼ c Onion, diced
- ¼ c Mushrooms, thinly sliced
- 1 c Spinach, chopped
- 6 Eggs
- 1 c Milk
- Salt and Pepper, to taste
- 1 c Grated Cheese ( I used cheddar )
- A little butter to grease pie dish
- Preheat oven to 350°F (176°F)
- Add pat of butter to a skillet over medium heat.
- Next, add the bell pepper, onion and mushrooms to the skillet and sauté for about 5 minutes; add the spinach and remove from the heat. Stir to combine.
- In a mixing bowl prepare the custard mixture by whisking together the eggs and milk. Season with salt and pepper then stir in the vegetables and grated cheese.
- Lightly grease the pie baking dish with butter then pour the custard mixture into the dish and bake 45 minutes.
- Allow the crustless quiche to rest 5 minutes before slicing and serving.
Leftover quiche may be covered and stored in the refrigerator. To reheat, cover with aluminum foil and heat in a 350°F oven for 15 minutes.
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Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 164mgSodium: 269mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 10g
Crustless Vegetable Quiche
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