This post may contain affiliate links.
This vegetarian Crustless Quiche is healthy, delicious and SO easy to make. It’s perfect for a light vegetarian family meal, sliced for a packed lunch or picnic, or even as a brunch dish.
This Crustless Quiche feels like a cheese topped mega treat, but served with salad (or new potatoes for dinner), it still makes a really light and fresh meal.
It’s packed with protein and veggies too, all of the good stuff in one place.
A no-pastry vegetarian quiche recipe is such a good basic go-to meal as you can vary the fillings to fit with any veggies you have in the fridge or freezer, as well as surplus eggs, so it’s a great way of avoiding wasting food.
I’ve used broccoli and peas in this dish because they go so well with the eggs and cheese, but you can really choose whatever you prefer (see below for some more filling ideas).
Why you’ll love this Crustless Quiche recipe
⭐️ Cheap and simple ingredients
⭐️ Tastes like it shouldn’t be this healthy!
⭐️ Perfect for family mealtime or entertaining dish
How we came up with this recipe
I wanted to adapt my lunchbox Mini Crustless Quiches recipe so we could enjoy it as a full meal, albeit with sliceable leftovers for packed lunches if needed.
I realised just how easy, healthy and delicious a crustless quiche could be, and that it serves as so many different types of meal (brunch, lunch, dinner, picnic, buffet dish…)
Not only that, it’s also a fantastic way of using up surplus food, making it super budget friendly.
I tested this plenty of times to get the flavours and consistency just right and effort low, making sure we could simply add some cooked vegetables into the dish, pour the egg mixture over the top and leave on its own to bake.
I hope you love it!
Crustless Quiche Ingredients Notes
- Broccoli – We’re going to chop this into bite-sized florets. Make sure you do the same with any other veggies to add
- Onion – You can either chop a fresh onion up or use the equivalent quantity in frozen, pre-chopped onion for speed
- Eggs – I always use medium, free range in my recipes so bear this in mind when thinking about quantities
- Cheese – Try and use something that has plenty of flavour, like cheddar, but you can go with your favourite. This should be grated for even distribution
How to make Crustless Quiche
- Soften the onions in oil in a frying pan, then add the broccoli for 4-5 minutes, followed by the peas for a further 3 minutes.
- Once softened, add the veggies into a shallow dish.
- Beat the eggs and pour over the vegetables. Sprinkle cheese over and season.
- Bake for 25-30 minutes in a preheated oven at 180C. Leave to cool for 5 minutes before slicing.
Hint: The cooked quiche should be cooked through but still a little wobbly.
Other filling options
You can get really experimental here and avoid being too precious.
- This recipe is a win for using up whatever you have left over, so just go for it! I love anything with onions.
- Peas, mint and feta cheese go really well together, as does spinach and feta (which is more like a crustless Spanakopita quiche).
- You can also add in meat if you like.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or enjoy it cold.
In the freezer This recipe freezes well. Just wait until it’s totally cold, wrap it up well and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or eat it cold.
Top tipS
Dish
You’ll need quite a shallow dish for this. Make sure it’s not too big or your quiche will be flat. I like this 25cm Pyrex pie dish from Amazon.
Leave to cool
It’s best to leave the quiche to cool for 5 mins before cutting it as it will be much easier to slice.
Make ahead of time
Cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap it well and then store in the fridge for up to 3 days.
FAQs
They can often have very similar ingredients, but traditionally a frittata would be cooked in a frying pan on the hob and finished under the grill, whereas a quiche is cooked in the oven.
Try my Smoked Salmon and Broccoli Frittata!
Traditional quiches have a pastry base, which is packed with fats, and often the fillings are laden with heavy or double cream, which also adds to the calorie count.
Seeing as a Crustless Quiche omits the pastry and cream, plus has loads of vegetables, this is a lighter alternative.
Yes, you can add in meat if you don’t mind the quiche not being vegetarian. How about bacon and mushroom? Or pea and ham? You can also mix up the type of cheese you use too.
I do! Try out my Healthy Breakfast Muffins, my Shakshuka, simple Slow Cooker Salmon or my Creamy Salmon Bake.
I have lots! Try my 15 minute Halloumi Burger recipe, my super simple Chickpea Curry or one pan Tomato Pasta.
Find more veggie recipes here.
Yes, this is a gluten free quiche recipe.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Crustless Quiche {Easy Vegetarian Recipe}
Ingredients
- 1 tsp Olive oil , Replace with Fry Light if you prefer
- 1 Small onion, Peeled and chopped
- 300 g Broccoli, Cut into florets
- 150 g Peas
- 8 Large free range eggs, Beaten
- 150 g Cheese, Grated
- Salt and freshly ground black pepper
- Fresh chives to garnish, Optional
Instructions
- Preheat oven to 180C.
- Heat the oil in a frying pan over a medium heat. Add the onions and cook for 3 or 4 minutes until starting to soften.
- Add the broccoli and cook for a further 4 or 5 minutes until that is starting to soften too.
- Add the peas and cook for a further 3 minutes.
- Put the vegetables into a shallow dish and pour over the beaten eggs.
- Sprinkle over the cheese and plenty of salt and freshly ground black pepper.
- Bake for 25-30 minutes until the quiche is cooked through but is still a little wobbly.
- Leave to cool for 5 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sarah I know you’re a gal who loves her cheese and loves her pesto, so I jazzed this up with you in my heart. I added pesto to the veges as they were frying; and I put extra cheese on top. It gave it more bite and it was DELICIOUS.
Ahhh Sinéad that made my day!! Love this!
Made this last night thought my husband might moan cos no meat be loved it and took some for lunch
Omg. Delicious. So easy to make. Made it twice this week with slightly different vegetables. Still tasty. Had friends around and they enjoyed it as well. Thanks so much
Loved it, so quick and easy, great way of using up odd vegetables. Thanjs
Great to have a gluten-free recipe! Can’t wait to make this! X
I have been making crustless quiche for years and found this recipe to be easily and healthy..I liked the fact that there is no flour, bisquick ….
I used roasted pepper and broccoli no ham only because I did not have ham…
Thank you