Name: Low Carb Vegetarian Recipes Crustless Veggie Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 large eggs; 1 cup milk (or unsweetened almond milk); 1 cup shredded cheese (cheddar, Swiss, or your favorite); 2 cups mixed vegetables (spinach, peppers, broccoli, mushrooms); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; Cooking spray or butter for greasing the dish

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Some mornings, I wake up with big breakfast dreams but zero interest in dirtying every pan in the kitchen. That’s when this crustless veggie quiche comes to the rescue. It’s light enough for when you don’t want a food coma before lunch, but hearty enough that you won’t be searching the pantry two hours later. Eggs hold everything together, the veggies add color and crunch, and the cheese sneaks in that comfort we all secretly want. I like to think of this recipe as a forgiving friend. Got leftover peppers or spinach hanging out in the fridge? Toss them in. Only have cheddar when the recipe says Swiss? No judgment here. Honestly, half the fun is opening the oven and seeing the golden puff, knowing it looks way fancier than the five minutes of prep it took. And let’s be real—breakfast can get boring fast. This low carb vegetarian recipe doubles as one of my favorite easy vegetarian breakfast options and sometimes sneaks its way onto the table as a light dinner. It hits all the notes: gluten free vegetarian recipes that actually taste good, healthy vegetarian breakfast ideas, and even a dish you can reheat when you need quick vegetarian breakfast ideas during the week. It’s flexible, reliable, and just plain satisfying.

1) Key Takeaways
2) Easy Crustless Veggie Quiche Recipe
3) Ingredients for Crustless Veggie Quiche
4) How to Make Crustless Veggie Quiche
5) Tips for Making Crustless Veggie Quiche
6) Making Crustless Veggie Quiche Ahead of Time
7) Storing Leftover Crustless Veggie Quiche
8) Try these Breakfasts next!
9) Crustless Veggie Quiche
10) Nutrition

1) Key Takeaways

This quiche skips the crust and still feels rich and satisfying.
It fits into low carb vegetarian recipes without sacrificing flavor.
You can swap veggies and cheeses to match what you have at home.
Great for breakfast, lunch, or even a light dinner.

2) Easy Crustless Veggie Quiche Recipe

When I want breakfast that feels both simple and special, this quiche is the dish I reach for. The eggs set up light yet creamy, the veggies bring freshness, and the melted cheese ties it all together. It lands right in the middle of low carb vegetarian recipes that you can actually look forward to eating. I say this as someone who has tried plenty of recipes that made me miss bread. Not here.

I like to keep it stress free. The prep involves chopping some vegetables, cracking eggs, and pouring the mixture into a dish. That’s it. The oven takes over while you sip coffee or catch up on messages. The smell that fills the kitchen will almost trick you into thinking you worked harder than you did.

This dish isn’t limited to the morning table either. I’ve baked it for dinner with a side salad and felt perfectly content. It works as an easy vegetarian breakfast, yet feels flexible enough to slide into any meal. If you’ve been hunting for breakfast ideas vegetarian eaters actually crave, this quiche checks that box with confidence.

3) Ingredients for Crustless Veggie Quiche

Eggs: Six large eggs make the base. They create the structure and give the quiche its soft custardy bite. I crack them into a big bowl and whisk until smooth.

Milk: A cup of regular or unsweetened almond milk lightens the eggs without making them watery. It adds a gentle creaminess that balances the texture.

Cheese: One cup of shredded cheese. Cheddar, Swiss, or even mozzarella all melt beautifully. Cheese is that ingredient that makes this dish feel indulgent even without a crust.

Vegetables: Two cups of chopped vegetables. I use spinach, mushrooms, peppers, or broccoli. Each vegetable brings its own color, crunch, and flavor. You can swap depending on the season or what’s in your fridge.

Seasonings: A pinch of garlic powder and onion powder with salt and pepper. These seasonings round out the flavors without overpowering the eggs and cheese.

Cooking Spray or Butter: I grease the pie dish before pouring in the mixture so it bakes evenly and slides out easily when cut. No one wants a stuck quiche.

4) How to Make Crustless Veggie Quiche

Step 1. Preheat the oven to 375°F. While the oven warms, lightly grease a pie dish. This tiny step saves headaches later.

Step 2. In a bowl, whisk the eggs with milk, garlic powder, onion powder, salt, and pepper. The whisking helps the eggs bake into a fluffy texture instead of turning rubbery.

Step 3. Stir in the cheese and vegetables. I like to fold gently so the cheese spreads throughout without clumping in one spot.

Step 4. Pour the mixture into the prepared dish. Spread the vegetables evenly with a spoon so every slice gets a fair share.

Step 5. Bake for 35 to 40 minutes. You want the quiche set in the middle with a golden top. The edges may puff slightly and that’s a good sign.

Step 6. Let the quiche rest for 5 to 10 minutes before cutting. This pause helps the slices hold shape instead of falling apart. Then serve warm and enjoy.

5) Tips for Making Crustless Veggie Quiche

I’ve learned a few tricks that make this recipe go from good to great. First, don’t drown the eggs with too much milk. Stick with the one cup. Too much liquid and the quiche won’t set right. Second, sauté tougher vegetables like broccoli or mushrooms before adding them. It deepens their flavor and stops them from releasing too much water in the oven.

Cheese choice can change the whole feel of the dish. Sharp cheddar adds bite while Swiss gives it a mellow balance. Play with what you like or mix them. Another tip I use is baking the quiche on the middle rack for even cooking. If the top browns too fast, I lay a piece of foil over it until the center finishes.

Finally, cut the quiche with a sharp knife after resting. A dull knife tears the slices and ruins the clean look. With these tips, your quiche will come out sturdy, flavorful, and picture worthy.

6) Making Crustless Veggie Quiche Ahead of Time

On busy weeks, I love prepping this quiche ahead. You can whisk the eggs, milk, and seasonings the night before. Store the mixture covered in the fridge and add the veggies and cheese just before baking. That way, the vegetables stay fresh and don’t soften overnight.

Another option is baking the quiche fully, letting it cool, and storing it in the fridge. The next morning, slices reheat nicely in the oven or even in the microwave for a faster fix. The flavor holds up and the texture stays good as long as you don’t overheat.

This flexibility makes it a handy part of healthy vegetarian breakfast planning. It feels good knowing you can pull a dish like this out without scrambling when mornings get rushed. It fits easily into the list of vegetarian recipes breakfast lovers will come back to again and again.

7) Storing Leftover Crustless Veggie Quiche

I usually keep leftovers in an airtight container in the fridge. The slices hold well for up to four days. When reheating, I prefer the oven because it brings back that gentle golden edge and avoids the slightly rubbery texture microwaves sometimes create. Still, if time is short, a microwave works fine for a quick bite.

If I know I won’t finish it within a few days, I freeze individual slices. Wrap them in plastic and tuck them in a freezer bag. When ready, thaw overnight in the fridge and warm in the oven. They taste almost as good as fresh.

Having a stash of quiche slices ready feels like a gift to future me. It keeps me from skipping breakfast or falling back on something less satisfying. This dish proves that gluten free vegetarian recipes can be convenient, tasty, and practical all at once.

8) Try these Breakfasts next!

9) Crustless Veggie Quiche