There’s just something about a baked egg dish that says, “Welcome home, let’s relax.” For my family, those comforting meals often looked like something straight from the oven, sturdy enough to feed a crowd, and absolutely delicious. I’m Sophia Reed, and I love finding ways to keep those warm, sharing traditions alive for today’s kitchens. That’s why I’m so thrilled to share my go-to recipe that everyone asks for: the Crustless Vegetable Quiche.
This version keeps all that wonderful, savory flavor you expect from a classic quiche, but we skip the flaky pastry, which cuts down on time and keeps things much lighter. It’s packed floor-to-ceiling with fresh veggies and savory cheese. Growing up, baked egg dishes were often the lifeline when plans changed unexpectedly. This crustless approach is the perfect, dependable, make-ahead solution for breakfast, brunch, or even a light “supper” when you need something hearty without being heavy. Trust me, this flexibility is what makes it a weeknight hero.
Why This Crustless Vegetable Quiche is a Family Favorite
This Quiche really shines because it gives you that classic, comforting feel without any fuss. When I’m looking for truly wonderful Healthy Recipes that keep meals easy, this is it. Because we aren’t dealing with a runny pastry, the prep is unbelievably fast, making it perfect for busy families who still want quality on the table.
- It’s incredibly flexible—whatever veggies your fridge is begging you to use up, toss them in!
- It holds beautifully, which means less stressing when leftovers appear the next day.
- It naturally fits into our goals for good eating, aligning perfectly with Clean Eating Recipes.
Perfect for Light Meals and Weight Loss Meals
The best part about leaving the crust out is immediately trimming down the unnecessary heaviness. It drastically cuts down on carbs and fat, making this a fantastic option when you’re looking for satisfying Weight Loss Meals. These slices come in at under 200 calories, which is wonderful for keeping track of intake while still enjoying a full, savory meal. They fit right into that healthy meal ideas category we all love.
Gathering Ingredients for Your Crustless Vegetable Quiche
Okay, getting ready to bake this wonderful *Crustless Vegetable Quiche* is half the fun! Since there’s no crust holding everything in, the quality of your fillings really matters. You’ll need simple, fresh items that bring big flavor. Don’t worry, the list isn’t long!
For the bulk, we are focusing on flavor builders like garlic, peppers, onions, and lovely broccoli florets. Then we move to the binder: a mix of whole eggs and extra egg whites because we want that fluffy protein structure without too much richness. Finally, the seasonings and cheese—mozzarella for stretch and feta for that salty, tangy kick. Remember to cook those veggies until they are truly soft before they hit the pan!
Ingredient Notes and Substitutions for Crustless Vegetable Quiche
This recipe is begging you to play around with what you have. If broccoli isn’t your favorite, swap it out for chopped spinach or even some nice mushrooms. Just make sure you absolutely cook down whatever vegetable you choose—wet veggies make a watery quiche, and we want firm, savory slices here!
When it comes to cheese, feel free to mix it up. A sharp cheddar instead of mozzarella works wonderfully, but try not to skip the feta, as that salty note is key to balancing the eggs. This ease of swapping makes it one of my favorite *Healthy Meal Ideas* because it changes with the season!
Step-by-Step Instructions for the Crustless Vegetable Quiche
Alright, let’s get this simple beauty into the oven! First things first, get your oven preheated to 350 degrees. Grab your nine-inch quiche dish—even though we aren’t using a crust, the dish shape helps the egg set nicely—and give it a good spray with cooking spray so nothing clings. I always keep my spray handy; you don’t want a sticky situation later!
Next up is the flavor base. Heat that tablespoon of olive oil in a big skillet over medium heat. Toss in your minced garlic, diced red pepper, the broccoli florets, and that finely diced onion. You need to cook these down until they are genuinely soft, stirring every so often. This usually takes about eight minutes. If you rush this step, your quiche will weep water later, so be patient!
While the veggies are softening up, it’s time for the egg mixture. In a separate bowl, whisk those four eggs and four egg whites together really well. Then, whisk in your milk, salt, pepper, and those lovely dried herbs—oregano and basil. Now, gently stir in both the mozzarella and the feta cheese. It’s tasting good already!
Pour those gorgeous, soft vegetables right into your prepared dish. Smooth them out so they are an even layer. Then, slowly pour that creamy egg mixture right over the top, making sure the veggies are nicely submerged. Bake this treasure for about 40 minutes. You’ll know it’s ready when the edges start to look set and pull ever-so-slightly away from the side of the dish. The absolute final, most important step? Let it rest for 10 minutes before you slice and serve it. This time helps it set up perfectly, just like a wonderful make-ahead breakfast casserole needs time to chill before you serve it!
Expert Tips for Perfect Crustless Vegetable Quiche Baking
The biggest key to keeping this recipe in the *Healthy Meal Ideas* category and looking professional is managing moisture—especially since we skipped the crust! Make absolutely sure your vegetables are fully cooked and tender before you add them to the egg mixture. Nobody wants a watery quiche center!
Also, don’t over-whisk the eggs once the cheese is in. You want them combined, but too much air incorporated while stirring in the cheese can make the final product puff up too much and then collapse awkwardly when cooling. Just a gentle fold to mix everything is all you need before pouring!
Making This Crustless Vegetable Quiche a Clean Eating Recipe
When I think about my family recipes, some are rich and comforting, meant for big celebrations. But this Crustless Vegetable Quiche? This is honesty on a plate. It fits so perfectly into what we call Clean Eating Recipes because it’s fundamentally just eggs and vegetables, which is just wonderful.
We’ve got a fantastic protein punch from the eggs and a huge serving of nutrients from the broccoli and peppers. I’ve always believed that keeping well-loved traditions doesn’t have to mean sticking to heavy, old-fashioned versions. We honor the spirit of making something nourishing for our family while keeping it light for our modern lives. This simple swap lets the fresh ingredients shine, turning a classic brunch item into one of my favorite healthy recipes for busy weeknights.
Storage and Reheating Your Crustless Vegetable Quiche
One of the best features of this quiche—besides its great taste—is that it’s fantastic for meal prep. You can totally make this ahead of time for those mornings when you wake up and realize you have zero time to cook! Once it’s completely cooled, cover the dish tightly with plastic wrap or transfer slices to an airtight container in the fridge. It stays fresh and delicious for up to four days.
When you’re ready to eat a slice, don’t just microwave it straight from the fridge! Pop it onto a baking sheet and warm it in a 325-degree oven for about 10 to 15 minutes. This brings back that slightly firm edge and keeps the texture just right, so it tastes fresh-baked again. It’s such a lifesaver!
Serving Suggestions for Your Crustless Vegetable Quiche
Since our wonderful *Crustless Vegetable Quiche* is already so rich in protein and veggies, serving it up right isn’t hard at all. We want accompaniments that keep things light and bright. This dish pairs beautifully with something acidic or fresh to cut through the richness of the eggs and cheese.
My favorite way to serve this is alongside a simple, vibrant green salad. Think mixed greens with a tangy lemon vinaigrette! If you are serving this for brunch, nothing beats a side of fresh melon or some sliced ruby-red grapefruit. For great inspiration on light sides, check out these wonderful salad recipes—they make perfect partners for this wholesome bake.
Frequently Asked Questions About Crustless Vegetable Quiche
I always get so many great questions when people try this dish for the first time! It’s such a flexible recipe, so it’s natural to wonder about tweaks and textures. Here are a few things I hear readers asking about most often when they are making their first batch of this simple, savory bake.
Can I use different vegetables in this Crustless Vegetable Quiche?
Oh, please do! That’s the glory of this recipe—it’s truly a magnet for whatever fresh produce you have on hand. You can absolutely swap in seasonal favorites like zucchini, asparagus, or sautéed mushrooms. Just remember my big rule: whatever you choose, you must sauté it or roast it first until it has released most of its liquid. We don’t want any soggy surprises!
Is this recipe suitable for Low Calorie Recipes?
Definitely! This is one of the reasons I included it in my rotation of low calorie recipes. By completely removing the flour and butter-heavy crust, we shave off tons of empty calories and fat while keeping the protein and veggie content high. You get incredible flavor and satisfaction for fewer calories than a traditional slice.
How do I prevent the quiche from becoming watery?
This is the crucial technical question, and it all goes back to the vegetables! If you are using high-water-content items like mushrooms or spinach, make sure you cook them in the skillet until the water they release has evaporated completely before you stir them into the egg mixture. I often cook them down until the pan looks almost dry again. That step is the secret weapon for keeping your *Crustless Vegetable Quiche* firm and savory, not soupy. It’s a little extra effort, but it’s totally worth it for those beautiful slices!
Nutritional Snapshot of Crustless Vegetable Quiche
I know so many of us are curious about what we’re putting into our bodies, especially when aiming for those wonderful low calorie foods and weight loss recipes. Because we’re skipping that heavy pastry shell, this *Crustless Vegetable Quiche* offers amazing nutrition for just 180 calories per slice. It’s a fantastic choice for keeping things wholesome and balanced.
Here’s a quick breakdown per slice. Remember, these are estimates based on how I prepare mine, so your veggies might shift things slightly, but it gives you a great idea of why this is such a solid choice for a healthy meal!
- Calories: 180
- Protein: 14g (That’s huge for a lighter meal!)
- Fat: 11g
- Carbohydrates: 5g
- Sugar: 3g
- Fiber: 1g
- Cholesterol: 150mg
- Sodium: 350mg
See? Lots of wonderful protein packed into those savory eggs and cheese, which is what keeps you feeling satisfied long after you finish eating. It’s simple and clean, just the way I love to cook for my family!
Share Your Crustless Vegetable Quiche Experience
Now that you’ve got the full rundown on how simple and delicious this *Crustless Vegetable Quiche* is, I truly want to know what you think! Recipes are meant to be shared, right? Did you make it for Sunday brunch or maybe sneak it in as a quick weeknight dinner? Tell me how it went in the comments below!
I’m always so interested to hear which vegetables you decided to use—did you stick with the classic broccoli and peppers, or did you get creative with seasonal goodness? Seeing how readers adapt these family-style dishes is one of my absolute favorite joys in the kitchen. If you took a picture of your beautiful slices, I’d love for you to share it on social media and tag me, too!
If this recipe brought a little warmth and ease back into your cooking routine, please consider leaving a quick rating at the top of the page. It helps other home cooks find these simple, healthy meals, and it honestly means the world to me as I carry on these traditions. Thanks for cooking with me today—you can find more of my favorite family-focused dishes from my corner of the Sena Recipes world right here on my author page, Sophia Reed. Happy baking!
Print
Crustless Vegetable Quiche
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A simple, comforting egg dish packed with vegetables, perfect for a lighter meal option for breakfast, brunch, or dinner.
Ingredients
- 1 TBSP extra virgin olive oil
- 2 cloves garlic minced
- 1 red pepper diced small
- 3 cups chopped broccoli florets
- 1/2 yellow onion diced small
- 4 large eggs
- 4 egg whites
- 3/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 1/2 cup shredded mozzarella
- 1/4 cup crumbled feta
Instructions
- Preheat the oven to 350 degrees. Spray a nine inch quiche dish with cooking spray and set aside.
- In a large skillet, heat the olive oil. Add the garlic, peppers, broccoli, and onion. Cook, stirring intermittently over medium heat until the vegetables are soft, about eight minutes.
- While the vegetables cook, whisk together the eggs and egg whites. Whisk in the milk, salt, pepper, oregano, and basil. Stir in the mozzarella and feta cheese.
- Pour the cooked vegetables into the prepared quiche dish. Pour the egg mixture over the vegetables, smoothing it out evenly.
- Bake for 40 minutes or until the edge of the quiche starts to pull away from the side. Let the quiche set for 10 minutes before serving.
Notes
- This recipe works well as a make-ahead option for busy households.
- You can substitute seasonal vegetables for the broccoli, peppers, and onion.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 14
- Cholesterol: 150
Keywords: Crustless Vegetable Quiche, Healthy Recipes, Low Calorie Recipes, Clean Eating Recipes, Healthy Meal Ideas, Weight Loss Meals, easy quiche, vegetable bake