Crustless Vegetable Quiche

ByDavid Loa

Make this easy crustless vegetable quiche with eggs, spinach, peppers, mushrooms, and cheese. A satisfying breakfast, lunch, or light dinner that’s simple to customize.

Why You’ll Love This Crustless Quiche

  • No pastry crust to make
  • Easy one-bowl preparation
  • Packed with vegetables
  • Great for breakfast, lunch, or dinner
  • Easy to customize with your favorite fillings
  • Delicious hot or cold
  • Perfect for meal prep
  • Can be made ahead of time

And honestly, the best part is that you don’t need to be a fancy cook to make it. Just chop, mix, pour, and bake!

Ingredients

Serves 6

For the Quiche

  • 6 large eggs
  • 1 cup fat-free cottage cheese
  • ½ cup fat-free plain Greek yogurt
  • 1 cup fresh spinach, chopped
  • ½ cup red bell pepper, finely diced
  • ½ cup mushrooms, sliced or chopped
  • ¼ cup red onion, finely diced
  • ¼ cup chopped tomatoes
  • ¼ cup fresh parsley or green onions, chopped
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried Italian seasoning
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • Pinch of red pepper flakes, optional

Optional Add-Ins

Depending on your dietary plan and the points you’re aiming for, you can also add:

  • Broccoli
  • Zucchini
  • Asparagus
  • Extra spinach
  • Chopped green peppers
  • Cooked chicken
  • Turkey sausage
  • A small amount of shredded cheese

Note: If you’re specifically aiming for a 0-point version, make sure any optional ingredients you add are included in your plan’s zero-point foods before counting the recipe as 0 points.

How to Make Crustless Vegetable Quiche

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly spray a 9-inch pie dish or round baking dish with nonstick cooking spray.

You can also use a similar-size casserole dish.

Step 2: Prepare the Vegetables

Wash and chop all your vegetables.

For the spinach, give it a rough chop so the pieces are easy to distribute throughout the quiche.

If your mushrooms or vegetables are particularly watery, I recommend sautéing them for a few minutes first.

This little step helps prevent a watery quiche.

Step 3: Mix the Eggs

Add the eggs, cottage cheese, and Greek yogurt to a large bowl.

Whisk until everything is well combined.

Don’t worry if you can still see little bits of cottage cheese. They melt into the mixture as the quiche bakes and give it a lovely creamy texture.

Step 4: Season

Add the:

  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Salt
  • Black pepper
  • Red pepper flakes

Stir well.

Taste isn’t possible at this stage because of the raw eggs, so don’t go overboard with the salt. You can always add more when serving.

Step 5: Add the Vegetables

Add the spinach, bell pepper, mushrooms, onion, tomatoes, and parsley to the egg mixture.

Stir gently until the vegetables are evenly distributed.

This is the part I love because you can really make this recipe your own.

Step 6: Pour Into the Baking Dish

Pour the mixture into your prepared baking dish.

Use the back of a spoon or spatula to spread the vegetables evenly across the top.

Give the dish a gentle shake to help everything settle.

Step 7: Bake

Place the quiche in the preheated oven.

Bake for approximately 35–45 minutes, or until the center is set and the top is lightly golden.

The exact cooking time can vary depending on your baking dish and how much moisture your vegetables contain.

Step 8: Let It Rest

Remove the quiche from the oven and let it rest for 5–10 minutes before slicing.

This is important!

The center will continue to set as it cools slightly, and your slices will be much neater.

Cut into 6 equal pieces and serve.

Cooking Tips for the Best Crustless Quiche

Don’t add too many watery vegetables

Vegetables such as tomatoes, mushrooms, zucchini, and spinach contain lots of water.

Too much moisture can make your quiche watery.

If you’re using a lot of them, quickly sauté them first and let excess moisture evaporate.

Don’t overbake

The quiche should be just set in the center.

Overbaking can make the eggs rubbery and dry.

Let it rest before cutting

I know it’s tempting to cut into it immediately, but giving it a few minutes to rest makes a noticeable difference.

Use a glass baking dish

A glass pie dish works beautifully for this recipe and makes it easy to see how browned the edges are becoming.

Customize your vegetables

Honestly, this recipe is practically a “clean out the fridge” meal.

Use whatever vegetables you already have instead of buying a special selection just for this recipe.

Can I Make This Quiche Ahead?

Absolutely!

That’s one reason I make it so often.

Bake the quiche as directed, allow it to cool, then cover and refrigerate.

It should keep well in the refrigerator for around 3–4 days.

You can enjoy a slice cold, at room temperature, or gently warmed in the microwave.

For meal prep, divide the cooled quiche into 6 portions and store them individually.

Serving Suggestions

This crustless quiche is filling enough to enjoy by itself, but you can serve it with:

  • Fresh fruit
  • Mixed green salad
  • Tomato and cucumber salad
  • Roasted vegetables
  • Fresh berries
  • Whole-grain toast
  • A light side salad
  • Fresh salsa

For breakfast, I love serving a warm slice with fresh fruit.

For lunch or dinner, a simple green salad alongside it makes a really satisfying meal.

Easy Variations

Spinach & Mushroom Quiche

Use extra spinach and mushrooms with garlic and Italian seasoning. It’s simple and delicious.

Mediterranean Quiche

Add spinach, tomatoes, roasted red peppers, herbs, and a little feta if it fits your eating plan.

Broccoli & Cheddar

Add finely chopped cooked broccoli and cheddar cheese for a classic combination.

Mexican-Inspired Quiche

Add bell peppers, tomatoes, green onions, chili powder, and a little salsa on top when serving.

Ham & Vegetable Quiche

Add diced lean ham along with spinach, mushrooms, and peppers for extra protein.

Approximate Nutrition Information

For 1 of 6 servings, using the ingredients listed above and without optional add-ins:

  • Calories: approximately 150–180
  • Protein: approximately 17–20 g
  • Carbohydrates: approximately 7–9 g
  • Fat: approximately 6–8 g
  • Fiber: approximately 1–2 g
  • Sugar: approximately 3–4 g

Nutrition is an estimate and can vary depending on the exact ingredients and brands used.

About the “0 Points” Claim

If you’re making this specifically as a Weight Watchers 0-point recipe, the actual Points value depends on your current WW plan and your personal ZeroPoint food list. The safest approach is to enter the exact ingredients and quantities into your current WW app/tracker.

Frequently Asked Questions

1. Can I make this crustless quiche without cottage cheese?

Yes. You can replace the cottage cheese with additional plain Greek yogurt, although the texture will be slightly different. Cottage cheese helps make the quiche creamy and adds protein.

2. Why is my crustless quiche watery?

The most common reason is excess moisture from vegetables. Mushrooms, spinach, zucchini, and tomatoes can release quite a bit of water. Sautéing them first helps tremendously.

3. Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before adding it to the egg mixture.

4. Can I freeze crustless quiche?

Yes. Allow it to cool completely, slice it into portions, wrap well, and freeze. Thaw overnight in the refrigerator and reheat gently.

5. Can I make this recipe with different vegetables?

Absolutely! That’s one of the best things about crustless quiche. Use broccoli, zucchini, peppers, mushrooms, spinach, asparagus, tomatoes, or whatever vegetables you have available. Just remember that adding ingredients can change the nutrition and Points value.

Final Thoughts

This easy crustless vegetable quiche is one of those recipes I keep coming back to because it’s simple, filling, and incredibly flexible.

I usually make it when I want something healthy-ish without spending forever in the kitchen. There’s no crust to fuss with, no complicated preparation, and you can change the fillings depending on what’s sitting in your fridge.

Cut it into 6 pieces, serve it warm with a little fresh fruit or salad, and you’ve got an easy meal that’s perfect for breakfast, lunch, or dinner.