Simple Crustless Vegetable Quiche

Breakfast food is a staple in my household. And we often enjoy breakfast foods for dinner, too!

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

That’s when this crustless quiche comes to my rescue!

Simple and flavorful is the name of the game for trying to find the best time-saving recipes. And when it comes to egg recipes that can be enjoyed for breakfast, lunch, or dinner, this recipe never disappoints as a meal for busy days.

Vertical top-down image of a breakfast table with a baked egg dish in a pie pan and plate next to chives and slices of orange.

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

A traditional quiche has a crisp and buttery crust that houses a creamy, custardy egg mixture. The filling may contain proteins, like sausage or bacon, veggies, cheese, or a mix of all three.

Frittatas do not have a crust, and all of the ingredients are typically cooked in the same cast iron skillet or other style of oven-safe pan. They don’t include as much dairy as a quiche, so they are a little firmer and drier.

For a basic frittata preparation, meat and/or veggies are first sauteed in a pan. Then, whisked eggs are added to the skillet along with the sauteed ingredients. The skillet is then transferred into a preheated oven, and everything is baked together in said skillet until the eggs are puffy and cooked thoroughly.

Vertical image of a plate with a wedge of frittata next to orange slices, with a cup of coffee and a napkin.

For a quiche, frittata, or a fusion of the two, the world is your oyster here as far as what ingredients to include in the mix.

In this recipe, we take the crust completely out of the equation to save significant prep time and calories, so it’s a bonus that this recipe is gluten free!

And you still reap the creamy benefits of mixing together eggs with some cheese and half-and-half.

I love using our recipe for a mushroom and Gruyere crustless quiche, but this colorful version uses a vibrant variety of vegetables like onion, bell pepper, asparagus, and baby spinach, along with shredded Monterey jack and a mix of dried herbs and spices.

Why do I love meals like this?

Vertical close-up image of a fork holding a piece of a baked egg dish over a breakfast table.

Not only is this easy recipe perfect for hectic weekdays, but it is also a lifesaving hack to survive during the busy holiday season, when we need light meals to eat between the big feasts.

And because you can make it ahead of time, and just reheat in the oven or microwave to enjoy, my entire family has relied on this recipe for years.

Give this recipe a try soon!

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Horizontal top-down image of a breakfast table with coffee, slices of orange in a bowl, and a baked vegetable and egg dish next to a napkin surrounded by scattered fresh chives.

Simple Crustless Vegetable Quiche

  • Author: Leslie Morrison
  • Total Time: 10 minutes
  • Yield: 1 hour, 10 minutes 1x


With asparagus, onion, bell pepper, and cheese, our veggie-packed crustless quiche is a meal you can enjoy for breakfast, lunch, or dinner.


  • 1 tablespoon olive oil, plus more for greasing
  • 1 small yellow onion, diced
  • 1 medium red bell pepper, diced
  • 10 thin stalks asparagus, thickly sliced
  • 10 large eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 cup shredded Monterey jack cheese
  • 1 1/2 cups fresh baby spinach
  • Handful fresh chives, chopped (for garnish)


  1. Preheat the oven to 350°F. Lightly grease the bottom and sides of a deep-dish 9-inch pie pan with olive oil.
  2. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add the onion, bell pepper, and asparagus and saute for 3-5 minutes, stirring occasionally, until the onion is translucent and the pepper and asparagus are crisp-tender. Remove the pan from the heat and allow to cool slightly for 5 minutes.
  3. In a large bowl, whisk together the eggs, half-and-half, salt, onion powder, garlic powder, parsley, cayenne, and black pepper. Whisk in the sauteed vegetables, cheese, and fresh spinach until everything is evenly distributed.
  4. Pour the egg and vegetable mixture into the prepared pie pan. Transfer it to the oven and bake for 25-30 minutes, or until the quiche is puffy and just firm to the touch. It should not jiggle in the center when you lightly shake the pan.
  5. Remove the pan from the oven and allow the quiche to cool for about 5 minutes. Slice in wedges and serve while still warm.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Eggs
  • Method: Baking
  • Cuisine: Breakfast

Keywords: crustless, vegetable, quiche

Cooking by the Numbers…

Step 1 – Wash and Prep Your Produce

First, preheat your oven to 350°F before starting any prep. This will give your oven the necessary amount of time to reach the right temperature.

Horizontal image of diced onion, asparagus, and bell pepper on a wooden cutting board.

We advise you to place a rack in the center of the oven for the most even bake, but you know your own oven best!

It’s no secret – unless you buy a pre-washed version, washing your produce is essential. With all that our food is exposed to prior to our consumption, be sure not to skip this vital step.

Spinach can be rinsed and dried using a salad spinner, and the peppers, asparagus, and onion can be rinsed and patted dry with a towel before continuing to prep.

Drying off the produce is necessary 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 other grit.

Be sure to trim your asparagus before slicing into thick pieces. The ends tend to get woody and dry. We share prep tricks and more in our article on how to prep asparagus.

Once rinsed and dried, dice the onion and red bell pepper.

If you aren’t a fan of asparagus, try adding a handful of broccoli florets instead. Oh, and don’t like spinach? Feel free to substitute an equal amount of kale, chard, or any other leafy green.

Step 2 – Measure Other Ingredients

Measure out the onion powder, garlic powder, salt, pepper, parsley, and cayenne into a small bowl. Freshly cracked black pepper is best for the most flavor!

Horizontal image of various prepped ingredients in bowls on a wooden table.

Feel free to utilize your favorite dried herbs and spices to cater to your palate. Love basil? Add it. Did you dry some fresh dill this past summer to preserve your home garden of herbs? Use it!

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

Lactose intolerant? You can easily substitute plain, unsweetened almond milk or soy milk in this recipe. Note that it will yield a less creamy end result, but it will still be delicious!

If you prefer a thick and decadent end result, you can opt to use an equal amount of heavy cream in its place.

This, however, will increase your bake time by an additional 5 to 10 minutes. 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 some leftover homemade chicken stock once. However, it did result in a spongier texture. Feel free to give it a go, though, if you want to minimize the dairy content.

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 and is easy to shred by hand using a box grater. If you prefer cheddar, gouda, or pepper jack, feel free to customize this ingredient to your liking.

Crack your eggs in a large bowl and dispose of any shell fragments.

Step 3 – Cook the Vegetables

Heat the olive oil in a pan over medium heat. Saute the onions, bell peppers, and asparagus until your onions are translucent.

Horizontal image of cooking bell pepper, onion, and asparagus in a skillet with oil.

Because we’re about to continue cooking the veggies with the other ingredients in the oven, be careful not to overcook the veggies in this step.

We aren’t going for caramelized vegetables – just ones that have the perfect crisp-tender texture.

Step 4 – Combine Ingredients and Transfer to Pie Pan

Pour the half-and-half and add the dry spice mix into the bowl with the eggs. Whisk vigorously for a few seconds to incorporate everything and to get rid of any lumps of dry seasonings.

Horizontal image of a raw vegetable and egg mixture in a pie plate.

Whisk in the sauteed vegetables, cheese, and fresh spinach until all of the ingredients are evenly distributed.

Grease a 9-inch, deep-dish pie pan. Pour this mixture into the pan.

If you don’t have a pie dish on hand, a greased 9-by-13-inch rectangular baking dish will suffice. Serving up squares rather than wedges will be just as delicious, though they will be thinner.

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 a 9-by-13-inch dish, it may take less time to cook than if it was prepared in a pie pan.

Step 5 – Bake

Transfer the pan to the preheated oven and bake for 25 to 30 minutes.

Horizontal top-down image of a wedge of an vegetable egg bake on a white plate next to orange slices.

Your top should be golden brown and, when tested, a toothpick should come out clean. You can also touch the top of the quiche – if it is dry and slightly springs to the touch, it is done. It also shouldn’t jiggle in the center if you gently shake the pan.

No one wants this meal to be gooey and raw!

Remove from the oven when done, and cool for about 5 minutes before slicing into wedges and serving while still warm.

You can garnish with chopped fresh chives here, though feel free to garnish with your choice of fresh herbs.

Make Ahead for Later

One slice not enough? Love this dish and want to enjoy this quiche every day of the week? It’s the perfect meal prep recipe.

Bake one – or even two for bigger families – today, and you will have a veggie-packed meal that’s ready to serve all week long.

Be sure to let it cool completely before tightly covering and storing in the refrigerator for up to one week.

Pop the entire pan back in the oven for about 15 minutes at 350°F to reheat before serving, or you can microwave individual wedges in 30-second intervals until hot and steamy.

Horizontal top-down image of a breakfast table with coffee, slices of orange in a bowl, and a baked vegetable and egg dish next to a napkin surrounded by scattered fresh chives.

Don’t forget to make this recipe your own by adding your favorite ingredients!

What will you choose to personalize the filling? Be sure to leave a comment below, and share those amazing ingredient combinations so we can all try them out.

And if you’re hungry for more asparagus recipes, some of these should trip your trigger:

Photos by Leslie Morrison, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. With additional writing and editing by Nikki Cervone. Originally published April 7, 2018. Last updated January 13, 2024.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Leslie Morrison

Leslie is a food photographer and writer. She enjoys spending time in her kitchen and behind the lens of her camera and working on her food blog, Deliciously Plated ( When she isn’t working, she is spending time with her son and her husband.

2 thoughts on “Simple Crustless Vegetable Quiche”

  1. I’ve had quiche on the brain as the farmer’s market starts to ramp up. Excited to try my hand at making one without a crust.

  2. Breakfast for dinner was one of my faves growing up! Not sure why I haven’t continued this tradition as an adult because I always have eggs on hand and usually I’m throwing dinner together at the last minute. Crustless quiche is sounds like an easy win!


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