Name: Crustless Vegetable Quiche
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
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

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Last Updated on November 18, 2019

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!

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.

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!

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.

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!

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

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.

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).

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!

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….

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