Start the day right with this healthy breakfast quiche recipe!
Packed with tons of fresh veggies, this crustless breakfast quiche is ready in an hour.
This is a great way to enjoy a ton of vegetables for breakfast; plus this recipe is gluten-free too!
I love making a quiche for breakfast and brunch, and this crustless veggie breakfast quiche is now in my rotation! This easy breakfast recipe is filled with nourishing and good-for-you vegetables, and I love that I can easily mix and match with what I’ve got in the fridge. It’s a delicious quiche recipe for a weekday or even a weekend get-together; the whole family will love it!
Why you’ll love this healthy quiche recipe
- With just 15 minutes of prep and simple ingredients, this healthy quiche is ready in just 1 hour!
- It’s packed with healthy ingredients like zucchini, mushrooms and spinach, but you can easily swap out the vegetables for what you have on hand.
- You can store it in the fridge for up to 3 days and cut it into individual slices so it’s a great option for meal prep
- No crust means not having to handle fussy pastry or blind bake a homemade crust!
What’s the difference between a crustless quiche and frittata?
- A quiche generally has a higher milk to egg ratio versus a frittata which uses generally less milk.
- A frittata is generally cooked in a large skillet on the stove-top first and then finished in the oven, like my frittata recipe.
- For this easy quiche recipe, everything is cooked together in one pie dish for a longer amount of time in the oven (compared to a frittata).
- A classic quiche uses gruyere cheese but for this recipe I shake things up with feta cheese; however, there are a lot of cheese substitution ideas below too.
Ingredients Needed for this easy breakfast quiche recipe
Feta: I love feta cheese paired with the vegetables in this recipe. Not a fan of feta? Swap it out for cheddar, gruyere cheese or pepper jack cheese!
Greek Yogurt: the yogurt will add a lot of richness (and protein!) to this crustless quiche.
Milk: I like to use whole milk to ensure this quiche gets the custardy egg filling that you crave.
Eggs: it wouldn’t be a quiche without whole eggs!
Zucchini: zucchini is delicious in this recipe plus it brings an extra dose of fiber!
Mushrooms: I love mushrooms in a quiche recipe; they have a lovely texture and add the best savoury note especially when paired with the feta cheese
Tomatoes: baby or cherry tomatoes will work for this recipe but you can swap these out for your favorite veggies like red bell peppers if you’d prefer.
Seasonings: garlic powder, salt and pepper are use in the recipe to up the flavour profile
Fresh basil: fresh basil goes beautifully with all of the other vegetable flavours in this quiche
Step by Step Process to make this healthy breakfast recipe
Step 1: Preheat your oven to 375°Fahrenheit. Place a medium nonstick skillet on the stovetop.
Step 2: Grease a 9-inch pie dish / plate or baking dish with cooking spray or butter and set aside.
Step 3: Add the olive oil to the skillet over medium heat. Once the pan is hot, add the diced onion and saute for 2 minutes. Add the sliced zucchini and mushrooms along with a pinch of salt and pepper. Saute for 6-10 minutes, until the zucchini and mushrooms have softened and released most of their water and they start to brown. Add the tomatoes, garlic powder and spinach. Saute for 3-4 minutes so the spinach wilts. Remove from the heat and set aside.
Step 4: In a medium bowl, whisk together the eggs, milk, Greek yogurt, crumbled feta, chopped basil and salt and pepper. Set aside this egg mixture.
Step 5: Add the cooked vegetables mixture to the greased pie dish and spread it out evenly. Pour the quiche filling (egg mixture) on top of this.
Step 6: Bake in the preheated oven for 40-55 minutes or until the center of the quiche is firm to the touch and is beginning to turn golden brown around the edges. Remove the dish from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
Expert Tips for making this crustless quiche recipe
- Serve this crustless quiche with a green salad, hash browns, sliced baguette, roasted potatoes, bacon or fresh fruit!
- Since this quiche doesn’t have a crust, make sure you grease the pie plate or baking dish generously so the baked quiche doesn’t stick.
- Don’t skip out on sautéing the vegetables! They need to be sauteed so they release water, otherwise your quiche will end up watery.
- Make sure to cook the zucchini and sliced mushrooms really well to get rid of any excess water.
- This is a great dish to make for brunch as you can make it ahead of time and it can be served at room temperature. Pair with my Easy Green Summer Chopped Salad and a sangria for the perfect brunch menu!
Common questions
Can I use different vegetables?
Sure thing! For example, you can swap out the small zucchini with 1-1 ½ cups of other chopped fresh veggies like broccoli or red peppers. Another swap you could make is a diced red bell pepper instead of the tomatoes.
What if I don’t have fresh basil?
If you don’t have fresh basil you can substitute with 2 tsp dried basil.
Can I make this as a regular quiche?
If you want to make a quiche with a regular pie shell / crust, I recommend making my bacon and spinach quiche recipe! It uses a frozen pie crust to make the traditional quiche recipe even easier.
How to store this veggie quiche
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°Fahrenheit for about 10-15 minutes or in the microwave for 1-2 minutes until heated through to your desired temperature.
To freeze, make sure to fully cool the pieces and then wrap each slice in aluminum foil and then place it in an airtight container or freezer bag in the freezer. To reheat from frozen, microwave in 30-second increments for 1-2 minutes, making sure to check for doneness after every 30 seconds.
More healthy breakfast recipes to make from the blog
Easy Egg Breakfast Quesadillas with Pinto Beans
Peanut Butter Banana Baked Oatmeal Cups
Healthy Crustless Veggie Breakfast Quiche Recipe
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 1 small zucchini, 1/4 inch slices
- 1 cup sliced mushrooms
- 3/4 cup halved baby tomatoes
- 1/2 tsp garlic powder
- 3 cups loosely packed spinach
- 3/4 cup milk
- 6 eggs
- 1/4 cup Greek yogurt
- 1 cup crumbled feta cheese
- 2 tbsp chopped fresh basil
- 3/4 tsp salt
- 1/2 tsp ground pepper
Instructions
- Preheat your oven to 375°F. Place a nonstick skillet on the stovetop.
- Grease a 9-inch pie dish / plate or baking dish with cooking spray or butter and set aside.
- Add the olive oil to the skillet over medium heat. Once warm, add the diced onion and saute for 2 minutes. Add the sliced zucchini and mushrooms along with a pinch of salt and pepper. Saute for 6-10 minutes, until the zucchini and mushrooms have softened and released most of their water and they start to brown. Add the tomatoes, garlic powder and spinach. Saute for 3-4 minutes so the spinach wilts. Set aside.
- In a medium bowl, whisk together the eggs, milk, Greek yogurt, crumbled feta, chopped basil and salt and pepper. Set aside this egg mixture.
- Add the cooked vegetables to the greased pie dish and spread it out evenly. Pour the quiche filling (egg mixture) on top of this.
- Bake in the preheated oven for 40-55 minutes or until the center of the quiche is firm to the touch and is beginning to turn golden brown around the edges. Remove the dish from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
Diana
If I want to use gruyere cheese instead of feta, do I use the same quantity?
Jess
I’ve never tested it with gruyere, however, my other quiche recipe on the blog uses 1 cup of gruyere cheese so I think you’d be safe to swap gruyere for the feta. Please let me know how it goes!
Katie
This was great!! I loved that there was no flour. It turned out very flavorful. It was a hit at brunch and I made another one for my own weekly meal prep just now.
Jess
So fabulous to hear you loved it! Thank you for sharing your comment. I make it for my meal prep breakfasts too – so darn good 🙂
Kristie
This was so good! I am already making it again.
Jess
I’m so happy to hear that! It’s one of my favs to meal prep for weekday breakfasts 🙂