This Vegetarian Crustless Quiche is healthy, delicious and so easy to make. Perfect for a light dinner, 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 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, 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.
You’ll love this recipe because:
✅ Cheap and quick ingredients
✅ Tastes like it shouldn’t be this healthy!
✅ Perfect for family mealtime or entertaining dish
FAQs about this Crustless Quiche Recipe
Is crustless quiche easy to make?
It’s honestly so easy! You just pop your veggie filling of choice into a shallow dish (make sure it’s not too large or your quiche will be flat. I like this 25cm Pyrex pie dish from Amazon), then pour over your beaten eggs and cheese, and bake until set. It’s best to leave it to cool for five mins before cutting it as it will be much easier to slice.
What other fillings can I use for vegetarian crustless quiche recipes?
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).
Is there a difference between a crustless quiche and a frittata?
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.
Can you make the quiche ahead of time?
You sure can. In fact, cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap well and then store in the fridge for up to three days.
Is this a healthy quiche recipe?
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.
Can I make a crustless quiche with meat?
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.
Fancy more recipes with eggs?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Easy Vegetarian Crustless Quiche
This an easy and delicious Crustless Quiche recipe. Quick, simple and healthy, this vegetarian recipe is also gluten free and low carb (if that's your thing). This recipe makes a brilliant dinner, packed lunch or brunch dish.
- 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
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.