Crustless Veggie Quiche – Low-Carb & Gluten-Free Favorite Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche evenly.
- Prepare Baking Dish: Grease a 9-inch pie dish or round baking dish with olive oil or non-stick spray to prevent sticking.
- 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.
- 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.
- Whisk Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until fully combined and smooth.
- Combine Ingredients: Stir the sautéed vegetables and shredded cheese into the egg mixture, ensuring everything is evenly distributed.
- Pour Into Dish: Pour the mixture into the prepared baking dish, spreading it evenly for uniform cooking.
- 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.
- 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
