This easy crustless quiche is light, satisfying, and incredibly versatile. There’s no pastry crust to prepare, and you can easily add your favorite vegetables, herbs, or other fillings. It’s perfect for breakfast, brunch, lunch, or a simple dinner!
🛒 Ingredients
- 6 large eggs
- 1 cup skim or low-fat milk
- 1 cup reduced-fat shredded cheese
- 1 cup fresh spinach, chopped
- ½ cup diced onion
- ½ cup diced bell pepper
- ½ cup sliced mushrooms
- ¼ cup chopped green onions
- ¼ cup diced tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Cooking spray
You can substitute the vegetables with your favorite fillings.
👩🍳 Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C).
Lightly coat a 9-inch pie dish or quiche dish with cooking spray.
2. Prepare the vegetables
Wash and chop the spinach, onion, bell pepper, mushrooms, green onions, and tomatoes.
If your vegetables contain a lot of moisture, sauté them in a nonstick skillet for 3–5 minutes to soften them and remove some excess water.
3. Whisk the eggs
In a large bowl, crack in the eggs.
Add the milk, salt, black pepper, garlic powder, and Italian seasoning.
Whisk until everything is well combined.
4. Add the fillings
Stir the spinach, onion, bell pepper, mushrooms, tomatoes, green onions, and shredded cheese into the egg mixture.
5. Pour into the dish
Pour the mixture evenly into the prepared baking dish.
Gently shake the dish so the vegetables are distributed throughout.
6. Bake
Place the dish in the preheated oven.
Bake for approximately 35–45 minutes, or until the center is set and the top is lightly golden brown.
A knife inserted near the center should come out mostly clean.
7. Let it rest
Remove the quiche from the oven and allow it to cool for 5–10 minutes before slicing.
This helps the eggs finish setting and makes cleaner slices.
8. Slice and serve
Cut into 6 pieces and serve warm.
It’s delicious on its own or alongside a fresh green salad, roasted vegetables, or fresh fruit.
⭐ Tips for a Perfect Crustless Quiche
- Drain watery vegetables well so the quiche doesn’t become soggy.
- Don’t overbake—the center should be just set.
- Let the quiche rest before cutting.
- Try different combinations such as broccoli and cheddar, mushrooms and spinach, or peppers and onions.
- For a richer texture, you can replace some of the milk with half-and-half.
Say “YUM” if you’d love this easy crustless quiche! 🥚🥬🧀
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