Easy Vegetable Quiche Recipe Without the Crust

4.78 from 18 votes

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Vegetable quiche is a light and healthy brunch item that is easy and inexpensive to make. You’ll get 8 servings out of this healthy recipe for only about $5.00!

This crustless veggie quiche is one of our vegetarian recipes. It is also gluten-free and tastes great. No matter what type of diet you follow. Read on and I’ll show you how to make it in one pan, in under an hour!

Close up of iron skillet containing batter, tomato, greens on top of wood

About this recipe

You can make this veggie quiche using just a handful of healthy ingredients. Because it is a no-crust quiche, it is gluten-free as well. It’s a light-tasting and easy brunch idea that won’t make you feel bloated and stuffed.

For quick clean-up, this easy brunch idea uses just a mixing bowl and a skillet. How much simpler can a healthy recipe be?!

We made this healthy recipe using the following ingredients, but you can pick and choose your favorites and make it your own veggie quiche.

Ingredient notes

A mixing bowl of ingredients for a veggie quiche.

Eggs – You’ll need five large eggs for this gluten-free recipe. Use large eggs and if possible, look for organic ones from free-range chickens.

Pro Cooking Tip: Use eggs that are at room temperature. This will ensure that your veggie quiche bakes more evenly and faster too. Here is an easy kitchen trick showing you how to get eggs to room temperature quickly.

Milk: Use whole milk or 2%. Using lower-fat milk takes away some of the creaminess and flavor of your vegetable quiche.

Cheese: You can use any type of cheese that you like. Cheddar, Swiss, and my personal favorite: Gruyère.

Veggies: In this vegetable quiche, we use Swiss chard, mushrooms, and spring leeks. Again, use whatever vegetables you have on hand. You’ll want to use between 1/2 cup and 1 cup of each, depending on the exact ones. Be sure and look at our Blitva recipe which also uses Swiss chard.

How to make it

You’ll want to saute the vegetables before adding them to the recipe. This will soften them and bring out more flavor for the finished dish. To do this, use a oven-safe skillet and follow our directions as shown below.

Sauteing vegetables in a cast-iron skillet.
  1. Using a skillet, heat up a tablespoon of olive oil, over medium-high heat.
  2. Add 2 cups of Swiss chard and saute it for a couple of minutes until it shrinks in size. Remove from the skillet and set the Swiss chard aside.
  3. Using the same skillet, do the same thing to the mushrooms. Be sure to wipe the dirt off the mushrooms, if they are whole, before slicing.
  4. Finally, repeat this process with 1/2 cup of thinly sliced leeks.
A mixing bowl filled with eggs, milk, and shredded cheese.
Use large 5 large eggs, at room temperature when making this veggie quiche.

5. Place 5 large eggs in a mixing bowl.

6. Add 1 cup of milk to the eggs.

7. Add to cups of shredded cheese to the milk and eggs.

Stirring a bunch of ingredients in a mixing bowl with tomatoes.

8. Mix the egg mixture until creamy.

9. Add the sauteed veggies. Be sure they have cooled to room temp before mixing them with the eggs!

10. Stir the egg and vegetables together until well-combined. Then, pour the mixture back into the skillet.

11. For some added color and flavor, we top our veggie quiche with cherry tomatoes. The roasting process adds a sweet flavor and their color really dresses up this healthy brunch idea!

A vegetable quiche in a cast-iron skillet.
Bake this vegetable quiche for 40 minutes at 375°

Variations and substitutions

Some other healthy ingredients to add to your veggie quiche can include:

  • Spinach
  • Onions
  • Broccoli
  • Sweet Bell Peppers
  • Asparagus

Common questions

Can you make this ahead of time?

Yes! You can put this crustless veggie quiche together the night before. Just wrap and seal it and store in the fridge overnight. Take it out of refrigerator one hour before baking in a preheated oven.

Can I freeze quiche?

This veggie quiche freezes well. Just bake it first and allow it to cool completely. Wrap and seal it well, then store in your freezer for up to 3 months.

What do you eat with quiche?

This vegetable quiche is a great brunch idea that is usually served at room temperature. Some things that go good with quiche include a green salad, crusty bread, orange juice, and maybe some chocolate whiskey cake!

How do you reheat it?

You can reheat this in the microwave or in the oven.

  • To reheat the vegetable quiche in the microwave, use a high setting for 2 minutes.
  • If using an oven, preheat it to 325° and place the leftovers in the oven for 15 minutes.
A plate of vegetable quiche on a white plate.

Here are a few of our favorite quiche recipes!

Looking for more healthy breakfast ideas? Try our Ful Medames (Stewed Fava Beans).

Easy brunch ideas

If you’re looking for some easy brunch recipes to go with this this veggie quiche, any of the following make great options.

See our full collection of brunch and breakfast recipes.

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No-Crust Veggie Quiche

4.78 from 18 votes
Make this gluten-free vegetable quiche in less than an hour, using just one skillet and a mixing bowl!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Yield: 8 servings

Ingredients 

  • 2 cups Swiss chard, , thick stems removed and coarsely chopped
  • 8 oz fresh mushrooms, sliced thin
  • 1/2/ cup leeks, sliced thin
  • 1 tablespoon olive oil
  • 5 eggs
  • 1 cup milk
  • 2 cups shredded cheese of your choice, we used Fontina
  • 1 handful cherry tomatoes, washed
  • salt and pepper to taste

Instructions 

  • Preheat oven to 375 degrees F.
  • Heat olive oil in large skillet over medium heat
  • Sautee chard for 5 minutes until tender, remove from skillet and set aside.
  • Repeat saute process for mushrooms and leeks, separately.
  • In large mixing bowl, whisk eggs then add milk, cheese, and salt and pepper. Mix well.
  • Combine sauteed vegetables with egg mixture, blend well.
  • Return entire mixture to skillet and evenly distribute tomatoes on top.
  • Place quiche in oven and bake for 40 minutes or until firmly set.
  • Serve immediately.

Video

Notes

Top Tips for Making the Best Veggie Quiche Recipe
  • Before mixing and adding the eggs, be sure they are at room temperature.
  • Use block cheese and shred it yourself.
  • Use 2% or whole milk for this crustless vegetable quiche.

Nutrition

Calories: 198kcal, Carbohydrates: 4g, Protein: 12g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 135mg, Sodium: 249mg, Potassium: 240mg, Fiber: 0g, Sugar: 2g, Vitamin A: 1125IU, Vitamin C: 4mg, Calcium: 261mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Brunch
Cuisine: Vegetarian
Tried this recipe?Mention @plattertalk or tag #plattertalk!
This vegetable quiche recipe has been updated from the original post from June 30, 2015




Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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22 Comments

  1. 5 stars
    I just made this yesterday morning for friends of ours visiting from out of town for the holidays. I substituted fresh garlic and fresh spinach leaves for the leeks and Swiss chard. I also used almond milk and non dairy shredded cheese as I can’t have milk products. It was a huge hit!! Thanks so much for this recipe. It is bookmarked and saved for future use.

  2. 5 stars
    Got the recipe this morning & made it for breakfast! Best crustless quiche ever!
    Definitely a keeper!

  3. 5 stars
    I love crustless quiches, so much easier to make and so low on the calories. This looks so colorful and delicious

  4. 5 stars
    I’m with you on using the cast iron skillet! I find myself pulling mine out all the time and this quiche looks like an excellent reason to pull in out again.

  5. Yummm. This is one of my favorite things to eat..quiche. What a great idea doing it in the skillet and I love that it’s crustless.

  6. Found this recipe and absolutely loved it. I was looking for a dish that calls for leeks. So yummy and well-balanced. thanks!

    1. Thanks so much for the kind feedback, Janea. This recipe seems to be really catching on and we’re so happy that you enjoyed it!

  7. You’re right, Dan, we were on the same wavelength this week! I love your quiche – it looks gorgeous! I especially love that you incorporated mushrooms and leeks – two of my favorite! <3