Crustless Vegetable Quiche

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Eggs are a fantastic option for breakfast or brunch because they are such a terrific source of protein. Unfortunately, finding creative ways to prepare eggs can be a challenge. Quiche is a great option for adding variety and flavor to your morning serving of eggs, but the crust can be loaded with saturated fat and calories. Luckily, it is possible to enjoy a crustless vegetable quiche recipe that tastes great without the excess fat!

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The other thing I love about this crustless vegetable quiche is how easy it is to make. You don’t have to worry about pre-baking the crust because there isn’t any. All it takes is about 15 minutes of prep. Then, you just pour the egg mixture over the vegetables and bake it until it’s golden brown and delicious. It doesn’t get easier than that! That makes this a no-fuss way to cook eggs, and it’s also a great way to feed a crowd, too.

Quiche is Packed Full of Nutrition

Our delicious vegetable quiche is packed with vitamins, nutrients, and flavor. It is a good source of protein, which will fill you up and keep you feeling full all morning long. It’s also rich in vitamin A for healthy skin and vitamin C to keep your immune system boosted. As if that wasn’t enough, all the vegetables in this crustless vegetable quiche bring along additional nutrients, like riboflavin, calcium, phosphorus, and metabolism-boosting selenium.

All you need is one slice of this crustless vegetable quiche to get a full serving of vegetables – all before the sun comes up! But don’t think that you have to eat this quick for your morning meal, either. It’s hearty enough to be eaten for dinner (especially when served with a side salad). The leftovers are pretty fantastic when you take them to work for lunch the next day, so don’t worry if you can’t eat the entire quiche in one sitting.

The Best Way To Serve Crustless Vegetable Quiche

As we said earlier, in addition to being tasty and nutritious, our crustless vegetable quiche is super easy to make – and it’s also a one-pan meal, so clean-up is a breeze! If you like, you can make it ahead and heat it up for a quick grab-and-go breakfast all week long. Or, it’s perfect if you have big plans for entertaining a large group of people. The quiche is delicious by itself, but sometimes we like to switch things up. Serve it with a side of whole grain toast, a fresh fruit salad, or beside a bed of dark, leafy greens.

The next time you have a hankering for eggs and you want to try something different, give our crustless vegetable quiche recipe a whirl. This recipe is pretty customizable, too, so feel free to swap in your favorite vegetables. If you have any questions, let us know in the comments and we’ll get back to you as quickly as we can!

Crustless Vegetable Quiche Recipe

Crustless Vegetable Quiche Recipe

Yields: 6 servings | serving size: 1 slice | Calories: 141 | Total Fat: 5 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 93 mg |Sodium: 593 mg | Carbohydrates: 15 g | Dietary fiber: 5 g | Sugars: 5 g | Protein: 11 g | SmartPoints (Freestyle): 2 |

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, mined
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • ½ cup sliced zucchini
  • 6 broccoli florets
  • ¼ cup diced sun-dried tomatoes
  • 3 large eggs
  • 4 large egg whites
  • 2 tablespoons low-fat milk
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • Sea Salt to taste
  • ¼ cup plus 1 tablespoon low-fat parmesan cheese, optional

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large skillet on medium-low heat, add oil and sauté onion and garlic until tender, about 4 minutes. Add diced bell pepper, zucchini, broccoli and sun-dried tomatoes and continue sautéing 2 minutes.
  3. In a medium mixing bowl, whisk together eggs, egg whites, milk, spices and ¼ cup parmesan cheese. Lightly spray a 9” pie dish, add sautéed vegetables. Pour egg mixture over vegetables, make sure to cover all veggies.
  4. Loosely cover with foil and bake 10 minutes at 425 degrees, reduce heat to 350 and continue baking 20-25 minutes. Remove foil the last few minutes of baking time and sprinkle with the remaining parmesan cheese. Quiche is done when it puffs and a knife inserted in the center comes out clean.
https://skinnyms.com/crustless-vegetable-quiche/

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Last updated: June 21, 2018

24 Comments on "Crustless Vegetable Quiche"

  1. Jennifer Wray  July 1, 2013

    looks like great site…

    Reply
  2. Jill  July 2, 2013

    Had this last night. It was FANTASTIC. I will definitely make it again.

    Reply
  3. Lynn Williams Ryan  July 10, 2013

    I made this over the holiday weekend – everyone really enjoyed it!! I did cook in the skillet instead of using the oven as it was a hot morning already – this is going in my rotation!!

    Reply
  4. Pamela Wick  July 10, 2013

    This is my favorite…it can be breakfast, lunch OR dinner!!! Gotta love it!

    Reply
  5. Marilyn  September 5, 2013

    I do these on Sunday morning in muffin tins and store in a gallon zip bag in fridge for an easy breakfast for the week.

    Marilyn in MS

    Reply
  6. Shelley  March 21, 2014

    I make basically the same thing but it's called a frittata. I saute assorted veggies with garlic and seasonings then pour eggs over the top. Let it cook thru on stove top on low and finish the top under broiler. Then add some cheese on top if you like. It's much faster than this recipe. Also it's in one pan. I don't use any milk in the eggs.

    Reply
  7. Lisa  March 26, 2014

    This recipe was phenomenal! Has anyone ever tried to freeze this? I would love to make extra, and I think it would work.

    Reply
  8. Job  October 1, 2014

    Would it be possible to make this vegan? Can it be made with some sort of egg substitute and omit the cheese?

    Reply
    • SkinnyMs  October 1, 2014

      Job, Yes exactly. Use a vegan egg substitute for equal measure and don't use the cheese.

      Reply
  9. AMy Basso  February 7, 2015

    Someone just posted this on my Weight Watchers Facebook page. Looks amazing and I can't wait to try it!

    Reply
  10. Teebus  January 31, 2016

    This was delicious! I will definitely make it again and share your link with my friends and family. Thank you!

    Reply
  11. Claudia  April 22, 2016

    Do we need to make all these or can we mix and use only some as long as they remain breakfast,lunch and dinner meals?

    Reply
    • Gale Compton  April 23, 2016

      Claudia, Yes, you can easily enjoy for other meals.

      Reply
  12. Emily  May 31, 2016

    I’m curious if there is a way to make it with all whole eggs, no whites. I hate throwing out the yokes but don’t want to ruin the recipe.

    Reply
    • Gale Compton  June 1, 2016

      Emily, Yes, use 3 large whole eggs and omit the whites. 🙂

      Reply
    • Dana  April 25, 2018

      Its been a couple of years since you posted this but I bought Egg Beaters Egg Whites and used that for my egg whites. Used regular eggs for the 3 whole eggs.

      Reply
  13. Patricia  May 14, 2017

    Serves 6 with a total of 41 smart points so that makes 7 sp per portion, right??

    Reply
    • Gale Compton  May 14, 2017

      Patricia, Slice the quiche into 6 equal pieces and each slice equals 4 smartpoints.

      Reply
  14. tammy  May 26, 2017

    This is an awesome recipe any time of year … but especially summer/garden time .. any abundance of vegies in the garden are acceptable in this dish!!

    Reply
    • Emilia Horn  May 26, 2017

      Thanks, Tammy! We love recipes that use garden veggies!

      Reply
  15. uma  June 10, 2017

    Do you have to soak the sundried tomatoes or do they reconstitute in the quiche?

    Reply
    • Gale Compton  June 11, 2017

      Uma, Soak just to soften up slightly or use the jar variety.

      Reply

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