A Simple and Delicious Crustless Quiche Recipe You Will Make Time and Time Again

Breakfast food is a staple in my household. Often, we even enjoy breakfast foods for dinner.

This is mostly because mornings can be hectic.

As a mom, I look for solutions to help me get an easy and nutritious breakfast on the table daily. Sometimes this proves to be difficult.

That’s when this crustless quiche comes to my rescue. Simple and quick is the name of the game, especially when it comes to egg recipes in the morning, and this recipe never disappoints.

So what is a crustless quiche, you ask? Well, it’s nestled somewhere between a frittata and a traditional quiche.

A traditional quiche has a crust and egg mixture filling. This filling may contain a protein, or just veggies. The world is your oyster here, as far as ingredients go.

I love using our recipe for a mushroom and Gruyere crustless quiche, but this tasty version has an even more fun and colorful mix of asparagus and bell peppers. The veggies are sauteed in a pan, and then the vegetables are transferred to a pie dish along with the egg mixture for baking.

Frittatas do not have a crust and are typically cooked in a cast iron skillet or other oven-safe pan. Like the traditional version, the veggies are sauteed in a pan, but then the egg mixture is added to the skillet, and all ingredients are baked together in said skillet.

Why do I love meals like this?

Boosting your vegetable intake is essential. Along with incredible amounts of vitamins and minerals, veggies boast a significant amount of fiber, which is something we all need.

Not only is this recipe perfect for hectic weekdays, but it is also a lifesaver during the holidays. I rely on methods like this to make my mornings sail smoothly.

Besides, who wants to be stuck in the kitchen when everyone else is spending time together? Not me.

Ready to give this recipe a try?

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Cooking By the Numbers…

Step 1 – Wash and Prep Your Produce

It’s no secret – washing your produce is essential. With all that our food is exposed to prior our consumption, be sure not to skip this vital step.

Spinach can be washed in a salad spinner and the peppers, asparagus and onion can be patted dry with paper towels before continuing to prep, to avoid adding too much extra moisture to the egg mixture.

Nobody likes gritty asparagus. Try submerging it fully in cool water for a few minutes before rinsing to release any hidden dirt and sand.

Once washed, dice your onion and red bell pepper, and chop the asparagus.

Be sure to trim your asparagus before chopping. The ends tend to get woody and dry.

Usually, cutting about one to two inches from the bottom is sufficient. If you are unsure of where to cut, grab a stalk and while holding both ends, begin to arch (bend) the stalk until it snaps in two. This stalk is now your marker for what length to trim the other stalks.

Also, reach for thinner stalks rather than the super thick ones. The thicker, the woodier in my experience. In this recipe, you want small, tender pieces about 1 inch long.

When dicing the red bell pepper, be sure to remove the white pith and try to keep all pieces about the same size. This will ensure that everything cooks evenly. A medium dice is excellent here.

I used half of a large onion. If you have a small onion, that will work too. Try to match the diced bell pepper in size for even cooking.

Set all produce aside for easy access later.

Step 2 – Measure Other Ingredients

Combine your spices and herbs in a small dish.

I used onion powder, garlic powder, salt, pepper, parsley, and cayenne.

Feel free to utilize your favorite herbs and spices to cater to your palate. Love basil? Add it. A big fan of chives like I am? Toss them in too.

Measure out your milk using a liquid measuring cup and set it aside.

Not a fan of milk, or lactose intolerant? You can easily substitute almond or soy milk in this recipe.

If you like a thick and decadent cream more than milk, you can opt to use heavy cream in its place. This, however, may increase your bake time. The fat content of the dairy you use can also influence the texture, as it dictates how thick and firm or creamy and custard-like your end result will be.

I tried using chicken stock once. However, it did result in a spongier texture. Feel free to give it a go, though.

Measure out your cheese and set it aside. If you are lactose intolerant, skip this ingredient, or try a dairy-free shredded version that is good for melting.

I chose monterey jack because it melts perfectly, without adding the greasiness that cheddar is known for. If you prefer cheddar, gouda, or pepper jack, feel free to customize this ingredient to your liking.

Using a fork, beat your eggs in a large mixing bowl. Prefer a whisk? Suit yourself. Go ahead and combine your milk and eggs. Be sure to incorporate the milk entirely.

Step 3 – Saute Vegetables and Preheat Oven

Preheat oven to 350°F.

Heat a nonstick pan over medium heat, add the coconut oil and saute veggies until your onions are translucent.

Be careful not to overcook your veggies here. We aren’t going for caramelized vegetables (unless your version has caramelized onions, then by all means proceed).

I prefer my veggies to still have a slight crunch. In the same way that pasta should be al dente and not mushy, vegetables should be the same.

If you aren’t a fan of asparagus, try adding broccoli instead. Don’t like spinach? Feel free to substitute with kale, swiss chard, or any other leafy green.

Step 4 – Combine Ingredients and Transfer to Pie Dish

Add the sauteed veggies and the dry spice and herb mix to the egg mixture.

Stir well to incorporate, to get rid of any lumps of dry seasonings.

Mix in the spinach (or other leafy green) and incorporate thoroughly.

Transfer this mixture to a greased deep dish pie pan.

Why deep dish?

Because I have a house full of boys, and I like to make one large dish versus two small ones. It is your preference here. Use whatever dishes you have available.

If you don’t have a pie dish on hand, a square or rectangular glass baking dish will suffice. Serving up squares rather than wedges will be just as delicious.

A larger dish can increase or decrease bake time depending on how thick your quiche is in that dish. If the quiche is spread over over a 9-by-13-inch dish, it may take less time to cook than if it was prepared in an 8-by-8-inch dish, as it would be much thicker.

If you are prepping this and planning on baking it the next day, here is where you may stop, cover, and refrigerate.

Step 5 – Bake

Bake your deep dish frittata for 30 minutes.

Your top should be golden brown and, when tested, a toothpick should come out clean.

No one wants this meal to be gooey and raw. Save that for eggs benedict or a ramen bowl.

Remove from the oven when done, and cool for 5-10 minutes.

Feel free to garnish with your choice of fresh herbs. Chives make a great addition here.

Slice, Serve, and Enjoy!

One slice not enough? Love this dish and want to enjoy this quiche every day of the week? It’s the perfect meal prep breakfast recipe. Bake one today, and you will have a hot breakfast that’s ready to serve all week long.

Don’t forget to make this recipe your own by adding your favorite ingredients. And be sure to leave a comment below, and share those amazing ingredient combinations so we can all try them out!