Veggie Crustless Quiche

Dish, Food, Cuisine, Ingredient, Pizza, Frittata, Leaf vegetable, Quiche, Produce, Flatbread,
Parker Feierbach

Not only is this quiche low carb, it's also super easy. No crust, no problem!


Quiche is a French dish typically comprised of a pastry shell (not unlike a pie crust) filled with a savory egg custard and any number of ingredients like vegetables, meat and cheese. After baking, the custard's texture should be delicate, airy and slightly creamy. The egg flavor should not be too forward so it can act as the perfect vessel for the other delicious ingredients you add.


This crustless quiche, also sometimes referred to as a frittata, forgoes the pastry shell and as a result the egg itself creates a satisfying crust on the edges.


There are many classic quiche recipes such as Quiche Lorraine, packed with savory Gruyère and bacon but we also love filling our quiches with veggies like zucchini and tomatoes or a wild mushroom blend. Or, you can opt for something a bit more decadent like ham and potato.

One thing we think belongs in almost every quiche is cheese! When choosing cheese, stick to things that are soft and melty, that will bake really well but will still impart flavor to the blank canvas of the egg custard. Cheeses that are great for quiches: cheddar, Swiss, goat cheese, parm, and even brie!

You can also add spices, chopped herbs, and already cooked veggies to your quiche, making it one of our favorite meals for clearing out leftover food and limp herbs from our refrigerator. 

This quiche is perfect addition to brunch spread, just slice and serve with a fresh green salad.

Made this recipe? Make sure to comment down below and let us know what you thought.

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Yields: 6 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 40 mins
1 tbsp.


8 oz.

cremini mushrooms, thinly sliced


shallot, minced

2 c.

loosely packed spinach

Kosher salt

Freshly ground black pepper


large eggs

1/4 c.

whole milk

1/4 c.

oil-packed sun-dried tomatoes, finely chopped

1/4 c.

freshly grated Parmesan

  1. Preheat oven to 375°. In a medium skillet over medium heat, melt butter. Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes. Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
  2. In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into a 8" to 9" pie dish and bake until eggs are just set, 18 to 20 minutes. Let cool 3 minutes before slicing and serving.

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