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November 18, 2019 By Kathryn Donangelo 2 Comments

Crustless Vegetable Quiche

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Crustless Veggie Quiche
Veggie Crustless Quiche
Lowcarb Veggie Quiche
Vegetable Low Carb Quiche

Last Updated on November 11, 2020 by Kathryn Donangelo

This low-carb Crustless Vegetable Quiche is the perfect way to enjoy fresh veggies in the most delicious way! Perfect for either breakfast or brunch!

Crustless Vegetable Quiche

This Crustless Vegetable Quiche is made with only a few simple ingredients and makes any breakfast or brunch so much better! Although I do love my quiches and pies with crust, this is so good you won’t even miss it- trust me.

Not only is this quiche low-carb, it is also packed with tons of flavor from the sauteed vegetables and the herbs that gets baked together. Crustless Vegetable Quiche

This Crustless Vegetable Quiche is a great way to use up any veggies that you have in your fridge. I feel like we always buy too many veggies when we grocery shop so this is a great way to use them up without wasting!

Vegetables in frying pan

HOW TO MAKE THESE INTO MINI VEGGIE QUICHES

If you want to make these into mini Crustless Vegetable Quiches the directions are the same as the regular quiche. Simply grease a muffin pan and scoop the quiche mixture onto each muffin pan fill each muffin cup about 3/4 full. This should make 18-24 mini quiches. Bake at 375 degrees F for 18-20 minutes and let cool before removing from the cupcake pans.

Crustless Vegetable Quiche ready to be baked

Remember, there is no such thing as too much cheese! Speaking of cheese.. see below for other cheese options to use.

CAN I USE OTHER CHEESES BESIDES MOZZARELLA?

Yes! 100%! Other cheese options you can use or combine with Mozzarella are Cheddar, Jack, Colby, Swiss and basically any other favorite shredded cheese you love!
Sliced Crustless Vegetable Quiche

WHAT YOU WILL NEED TO MAKE THIS CRUSTLESS VEGETABLE QUICHE

  • Butter
  • Olive oil
  • Yellow onion
  • Zucchini
  • Mushrooms
  • Cherry tomatoes
  • Spinach
  • Dried basil
  • Oregano
  • Granulated garlic
  • Salt + pepper
  • Eggs
  • Milk
  • Mozzarella cheese

Crustless Vegetable Quiche

If you love breakfast but don’t have time to make it in the morning, your problem is solved. You’re welcome. Make this and keep it in the fridge all week long, just simply slice and heat in the microwave for an instant delicious and quick breakfast. Or eat it cold and straight out of the fridge like my husband.

Crustless Vegetable Quiche

OTHER QUICHE FILLING OPTIONS AND ALTERNATIVES

  • Protein/Meat– If you want to add more protein cubed ham, ground beef, ground turkey or crumbled sausage would be amazing in this
  • Cheeses– any shredded cheese would work perfectly in this recipe!
  • Vegetables– other vegetable options that would work for this recipe are bell peppers, carrots, squash, broccoli,  and potatoes (make sure these are cooked first because they will need a longer cooking time).

Crustless Vegetable Quiche

THIS CRUSTLESS VEGETABLE QUICHE IS

  • Perfect for any breakfast or brunch dish!
  • Healthy, nutrient-dense and packed with protein!
  • Gluten-free and the quiche mixture is so versatile so you can use your favorite ingredients in this hearty dish!

Crustless Vegetable Quiche

The cheese in this plays a huge factor because who doesn’t love a cheesy quiche? The cheese is melted into the quiche when it gets baked and then the top of the quiche has melted cheese that is irresistible if you ask me. Just look how cheesy it is….

Crustless Vegetable Quiche cheesy slice

LOOKING FOR OTHER DELICIOUS BREAKFAST + BRUNCH IDEAS?

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Crustless Vegetable Quiche

This low-carb Crustless Vegetable Quiche is the perfect way to enjoy fresh veggies in the most delicious way! Perfect for either breakfast or brunch!
4.41 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Kathryn Donangelo

Ingredients

  • 2 Tbsp. butter; salted
  • 2 Tbsp. olive oil
  • 1/2 yellow onion diced
  • 3 large zucchini
  • 8 ounces mushrooms sliced
  • 1/2 cup cherry tomatoes cut in half
  • 1 Tbsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 cups fresh spinach chopped
  • 4 whole eggs
  • 1 Tbsp. whole milk (this makes the eggs extra fluffy)
  • 8 ounces Mozzarella cheese

Instructions

  • Preheat the oven to 375 degrees F. In a large skillet or frying pan on medium-high heat add the butter and olive oil. Once melted together, add the onions, zucchini, mushrooms, and cherry tomatoes. Saute until the veggies have softened, about 5-7 minutes. Add the spinach and saute for another 1-2 minutes until the spinach is wilted. Remove from heat.

  • Once the mixture has cooled for a few minutes, stir in the basil, oregano, granulated garlic, salt, pepper, 1 1/2 cups of the shredded cheese, milk (this makes the eggs extra fluffy), and the beaten eggs.
  • Grease a 9 inch pie pan with nonstick spray and transfer the mixture to the pan. Top the quiche with a the remainder of the extra cheese for extra cheesy goodness. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 5-10 minutes to brown the top.
  • Let stand for 10-15 minutes so the quiche can set before cutting into slices, then enjoy!
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Notes

*If you want to make these into mini Crustless Vegetable Quiches, follow the same directions. To bake, simply grease a muffin pan and scoop the quiche mixture onto each muffin pan fill each muffin cup about 3/4 full. This should make 18-24 mini quiches. Bake at 375 degrees F for 18-20 minutes and let cool before removing from the cupcake pans. 

Like this recipe? Then you'll love these:

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  • Homemade Green Goddess PizzaHomemade Green Goddess Pizza
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Filed Under: Breakfast, Easter Tagged With: breakfast, brunch, delicious, easyrecipe, healthy, lowcarb, quiche

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Ingredients:
1 ½ cups cooked medium-sized shrimp; peeled and deveined
½ tsp. sesame oil
2 tsp. low-sodium soy sauce
½ tsp. lemon juice
2 tsp. toasted sesame seeds
¼ cup cucumbers; diced
1 small avocado; cubed
1 cup Asian Slaw from Taylor Farms Asian salad kit
2 Tbsp. Sesame Ginger dressing from Taylor Farms Asian salad kit
½ pack of Won Ton crisps and silvered almonds from Taylor Farms Asian salad kit
8 butter lettuce leaves; washed and patted dry
Toasted sesame seeds for garnish
 

Directions:
1. In a medium bowl, stir together the cooked shrimp, sesame oil, low-sodium soy sauce, lemon juice and sesame seeds until shrimp is evenly coated.
2. In a small bowl toss together the Asian Slaw, Sesame Ginger dressing, won ton strips and silvered almonds until combined.
3. To assemble the shrimp wraps, evenly divide and spoon the Asian Slaw mixture to the butter lettuce leaves. Use two butter lettuce leaves for each wrap to prevent the shrimp wraps from ripping. Spoon the shrimp mixture on top and then add diced cucumbers and avocado. Garnish with sesame seeds and serve with Asian dressing from Taylor Farms kit (optional). Enjoy!✨

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How to make this Crispy Chicken Caesar Sandwich:
2 cups Taylor Farms romaine lettuce from salad kit; chopped
1 Tbsp. Taylor Farms Caesar Salad dressing from salad kit
3-4 croutons from salad kit; chopped
2 tsp. shredded parmesan cheese from salad kit
2 pieces of prepared crispy chicken
2 Brioche buns
Sliced tomatoes
Sliced onions
Butter
Mayonnaise

Directions:
1. In a small bowl, toss together lettuce, Caesar salad dressing, chopped croutons and
parmesan cheese until evenly coated.
2. Heat a griddle or grill on middle heat and spread butter on all cut sides of the buns.
Place buns face down until lightly charred and grill marks appear, about 30 seconds.
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Farms Caesar Salad, crispy chicken and sliced tomato. Add the bun top to each sandwich
and serve. 

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Ice cream has been on my mind, especially since it Ice cream has been on my mind, especially since it's been so nice and sunny this week!☀️ If you love ice cream, these frozen (4 ingredient) Breakfast Yogurt Granola Cups will make you happy!☺️🍦These cups make a sweet and healthy option for breakfast, dessert, or a snack! Layered with granola, fruit and yogurt- see the recipe below and check my blog for other topping ideas to add. 🍓🫐⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Get the recipe here: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Greek yogurt⠀⠀⠀⠀⠀⠀⠀⠀⠀
Vanilla granola⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fresh blueberries⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fresh strawberries⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1. In a medium bowl, mix together the yogurt, strawberries, and blueberries.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Line a muffin pan with cupcake liners. Lightly spray the liners with cooking spray.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Spoon in 1 heaping tablespoon of granola into each cup. Press the granola down and spoon in yogurt mixture until evenly distributed into each cup. Sprinkle the tops with more granola and let freeze for at least an hour. You can also top the yogurt cups with more fruit (optional). Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Slow Cooker Chicken and Potatoes makes an easy and Slow Cooker Chicken and Potatoes makes an easy and delicious dinner. Made with juicy chicken, potatoes, veggies and cooked in a light gravy! This is a one-pot meal that will make any day so much easier🍗🙂 #NationalSlowCookerMonth

Get the recipe here:
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Get the recipe here: 
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