Crustless Veggie Quiche – Low-Carb & Gluten-Free Favorite Recipe

Introduction

This crustless veggie quiche is a delightful low-carb and gluten-free option that’s perfect for breakfast, brunch, or a light dinner. Packed with colorful vegetables and melty cheese, it’s easy to prepare and delicious served warm or at room temperature.

Ingredients

• 6 large eggs
• 1/2 cup milk (dairy or unsweetened plant-based)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 cup chopped spinach (fresh or thawed frozen)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup chopped mushrooms
• 1/4 cup diced onion
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh herbs (parsley, basil, or chives) for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or round baking dish with olive oil or non-stick spray.
2. Step 2: In a skillet over medium heat, warm the olive oil and sauté the onion, mushrooms, and bell peppers for 3–5 minutes until slightly softened.
3. Step 3: Stir in the spinach and cook for another 1–2 minutes until wilted (if using fresh). Remove from heat and let cool slightly.
4. Step 4: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until fully combined.
5. Step 5: Stir in the sautéed vegetables and shredded cheese.
6. Step 6: Pour the mixture into the prepared baking dish and spread evenly.
7. Step 7: Bake for 30–35 minutes, or until the center is set and the top is golden.
8. Step 8: Let cool for 5–10 minutes before slicing. Garnish with fresh herbs if desired and serve warm or at room temperature.

Tips & Variations

• Use different cheese blends like feta or goat cheese for added flavor.
• Add cooked bacon or sausage for a non-vegetarian version.
• Swap spinach for kale or Swiss chard for a different leafy green.
• Make mini quiches using a muffin tin for easy portioning.
• To keep it low-carb, avoid adding starchy vegetables like potatoes or corn.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 30–60 seconds or warm in a 350°F (175°C) oven until heated through. You can also freeze cooked quiche portions wrapped tightly in foil or plastic wrap for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this quiche?

Yes, you can use frozen vegetables like spinach or mixed peppers, but make sure to thaw and drain any excess moisture before sautéing to avoid a watery quiche.

Is this quiche suitable for a vegetarian diet?

Absolutely. This recipe uses only vegetables, eggs, and cheese, making it perfect for vegetarians. Simply omit any optional meat add-ins if you choose to use them.

Crustless Veggie Quiche – Low-Carb & Gluten-Free Favorite Recipe

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4.4 from 98 reviews

This Crustless Veggie Quiche is a delicious low-carb and gluten-free favorite that’s perfect for breakfast, brunch, or a light meal. Packed with fresh vegetables, cheese, and eggs, it offers a nutritious and flavorful dish that’s easy to prepare and bake to golden perfection. The absence of crust makes it a great option for those watching their carb intake or avoiding gluten, while the combination of sautéed veggies and melted cheese ensures a satisfying and wholesome bite every time.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free, Low Carb

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1/2 cup milk (dairy or unsweetened plant-based)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Vegetables

• 1 cup chopped spinach (fresh or thawed frozen)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup chopped mushrooms
• 1/4 cup diced onion
• 1 tablespoon olive oil

Cheese

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)

Optional Garnish

• Fresh herbs (parsley, basil, or chives)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche evenly.
2. Prepare Baking Dish: Grease a 9-inch pie dish or round baking dish with olive oil or non-stick spray to prevent sticking.
3. Sauté Vegetables: In a skillet over medium heat, warm the olive oil and sauté the onion, mushrooms, and bell peppers for 3–5 minutes until they begin to soften.
4. Add Spinach: Stir in the spinach and cook for another 1–2 minutes until wilted if fresh. Remove from heat and allow the mixture to cool slightly before combining with other ingredients.
5. Whisk Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined and smooth.
6. Combine Ingredients: Stir the sautéed vegetables and shredded cheese into the egg mixture, ensuring everything is evenly distributed.
7. Pour Into Dish: Pour the mixture into the prepared baking dish, spreading it evenly for uniform cooking.
8. Bake: Place the dish in the preheated oven and bake for 30–35 minutes, or until the center is set and the top turns golden brown.
9. Cool and Serve: Let the quiche cool for 5–10 minutes before slicing. Garnish with fresh herbs like parsley, basil, or chives if desired. Serve warm or at room temperature.

Notes

• For a dairy-free version, use unsweetened plant-based milk and a dairy-free cheese substitute.
• You can customize the veggies based on what’s in season or your preference, such as adding zucchini or tomatoes.
• Letting the filling cool slightly before mixing with eggs helps prevent scrambling.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• To make ahead, prepare the filling and bake just before serving for best texture.

Keywords: crustless quiche, low carb quiche, gluten free breakfast, veggie quiche, easy quiche recipe, baked quiche, healthy breakfast