Broccoli Crustless Veggie Quiche

Weeknight dinners can feel like a puzzle sometimes. You want something healthy, but you also need it to be quick. And if you can sneak in a few servings of vegetables without anyone complaining? That’s a win in my book.

That’s where this crustless veggie quiche comes in handy. No pie crust means less work and fewer calories, but you still get all that creamy, cheesy goodness. I love that I can chop the vegetables while I’m prepping lunch, toss everything in a pan, and have dinner on the table in under an hour.

Want something light for breakfast? This works. Need to use up those vegetables sitting in your fridge? Perfect. You can even make it ahead and reheat slices throughout the week for easy lunches.

What Kind of Milk Should I Use?

For this crustless veggie quiche, you can use whatever milk you have on hand – whole milk, 2%, or even skim will all work just fine. Whole milk will give you the richest, creamiest texture, but if you’re watching calories, lower-fat options still produce a great quiche. If you’re dairy-free, unsweetened almond milk or oat milk are solid substitutes, though they’ll make the quiche slightly less rich. Just make sure whatever milk you choose is unflavored and unsweetened, or you’ll end up with some weird taste combinations in your savory quiche.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients around:

• Vegetables: Feel free to mix up the veggies based on what you have. Spinach, mushrooms, zucchini, or cherry tomatoes all work great. Just keep the total amount of vegetables around 4-5 cups so the quiche sets properly.
• Milk: Any milk works here – whole, 2%, almond, or oat milk. If using a thinner plant-based milk, you might want to add an extra egg white to help it set.
• Cheese: The cheese combo is totally flexible. Try cheddar, goat cheese, parmesan, or whatever you have in your fridge. Just stick to about 3/4 cup total cheese to keep the texture right.
• Egg whites: If you don’t want to separate eggs, you can use 6 whole eggs instead of the 4 eggs plus 4 whites. The quiche will be a bit richer but still delicious.
• Fresh herbs: Got fresh herbs? Use about 1 1/2 tablespoons of fresh oregano and basil instead of dried. Add them at the end for the best flavor.

Watch Out for These Mistakes While Baking

The biggest mistake people make with crustless quiche is not cooking the vegetables long enough before adding them to the dish, which releases excess water during baking and creates a watery, runny quiche instead of a firm one – make sure your veggies are completely softened and any moisture has evaporated from the pan.

Overbaking is another common issue that leads to a rubbery texture, so start checking your quiche around the 35-minute mark by giving the dish a gentle shake – it should jiggle slightly in the center but not look liquidy.

Don’t skip the 10-minute resting period after baking, as this allows the eggs to finish setting and makes slicing much cleaner, and if you want an extra golden top, sprinkle a bit more cheese on during the last 5 minutes of baking.

What to Serve With Crustless Veggie Quiche?

This veggie-packed quiche is perfect for breakfast, brunch, or even a light dinner, and it pairs really well with a simple mixed greens salad dressed with lemon vinaigrette. If you’re serving it for brunch, I love adding some fresh fruit on the side – berries, melon, or sliced oranges all work great. For a heartier meal, try serving it with roasted potatoes or hash browns, and maybe some turkey sausage or bacon if you want to add some protein. A slice of toasted whole grain bread with butter or avocado toast also makes a nice addition to round out the plate.

Storage Instructions

Store: This crustless quiche keeps really well in the fridge for up to 4 days in an airtight container. I like to slice it into individual portions before storing so I can just grab a piece for breakfast or lunch throughout the week.

Freeze: You can freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 2 months. It’s great for meal prep since you can pull out just what you need.

Reheat: Warm it up in the microwave for about 60-90 seconds, or pop it in a 350°F oven for 10-15 minutes if you want to crisp up the edges a bit. From frozen, just add an extra minute or two to the microwave time or thaw it overnight in the fridge first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 40-48 g
• Fat: 28-35 g
• Carbohydrates: 25-30 g

Ingredients

For the vegetables:

• 2 garlic cloves (minced)
• 1 tbsp extra virgin olive oil (or any neutral oil like canola)
• 3 cups broccoli (cut into small florets)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 1/2 yellow onion (diced)

For the egg mixture:

• 1/2 cup shredded mozzarella (I use Kraft for melting)
• 1/2 tsp salt
• 1/2 tbsp dried oregano
• 1/2 tbsp dried basil
• 4 egg whites
• 1/4 tsp black pepper (freshly ground preferred)
• 4 large eggs (room temperature)
• 3/4 cup milk (I use whole milk for creamier texture)
• 1/4 cup crumbled feta (adds tangy flavor)

Step 1: Preheat Oven and Prepare the Baking Dish

• Cooking spray or oil for the dish

Preheat your oven to 350°F.

While the oven heats, lightly spray a 9×13 inch baking dish (or similar size) with cooking spray or oil to prevent sticking.

This gives you time to prep ingredients while the oven reaches temperature.

Step 2: Sauté the Vegetables Until Tender

• 1 tbsp extra virgin olive oil
• 2 garlic cloves
• 1/2 yellow onion
• 3 cups broccoli
• 1 red bell pepper

Heat the olive oil in a large skillet over medium-high heat.

Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant, then immediately add the diced onion, broccoli florets, and red bell pepper.

Sauté for 8 minutes, stirring occasionally, until the vegetables are tender but still have some color.

I like to cook the garlic quickly before adding the other vegetables so it doesn’t burn and become bitter.

Step 3: Whisk Together the Egg Custard Base

• 4 large eggs
• 4 egg whites
• 3/4 cup milk

In a large mixing bowl, crack the 4 large eggs and add the 4 egg whites.

Whisk together until well combined and slightly frothy.

Pour in the milk and whisk again until the mixture is smooth and homogeneous.

This creates the custard base that will set during baking.

Step 4: Season and Add Cheese to the Egg Mixture

• egg and milk mixture from Step 3
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tbsp dried oregano
• 1/2 tbsp dried basil
• 1/2 cup shredded mozzarella
• 1/4 cup crumbled feta

To the egg and milk mixture from Step 3, add the salt, black pepper, dried oregano, and dried basil.

Stir well to combine.

Then fold in the shredded mozzarella and crumbled feta cheese until evenly distributed.

The cheese will add richness and flavor throughout the quiche.

Step 5: Assemble and Bake the Quiche

• sautéed vegetables from Step 2
• egg, milk, and cheese mixture from Step 4

Spread the cooked vegetables from Step 2 evenly in the prepared baking dish.

Pour the cheese and egg mixture from Step 4 over the vegetables, making sure they’re evenly distributed.

Place the dish in the preheated 350°F oven and bake for 40 minutes, until the center is just set but still slightly jiggly in the very middle—it will continue to cook slightly as it cools.

Step 6: Cool and Set Before Serving

Remove the quiche from the oven and let it rest at room temperature for 10 minutes.

This resting period allows the eggs to finish setting and makes the quiche easier to slice cleanly.

I find that skipping this step results in a quiche that’s too soft and falls apart when you serve it.

Broccoli Crustless Veggie Quiche

Delicious Broccoli Crustless Veggie Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 servings

Calories 550 kcal

Ingredients

  

For the vegetables:

• 2 garlic cloves (minced)
• 1 tbsp extra virgin olive oil (or any neutral oil like canola)
• 3 cups broccoli (cut into small florets)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 1/2 yellow onion (diced)

For the egg mixture:

• 1/2 cup shredded mozzarella (I use Kraft for melting)
• 1/2 tsp salt
• 1/2 tbsp dried oregano
• 1/2 tbsp dried basil
• 4 egg whites
• 1/4 tsp black pepper (freshly ground preferred)
• 4 large eggs (room temperature)
• 3/4 cup milk (I use whole milk for creamier texture)
• 1/4 cup crumbled feta (adds tangy flavor)

Instructions

 

• Preheat your oven to 350°F. While the oven heats, lightly spray a 9x13 inch baking dish (or similar size) with cooking spray or oil to prevent sticking. This gives you time to prep ingredients while the oven reaches temperature.
• Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant, then immediately add the diced onion, broccoli florets, and red bell pepper. Sauté for 8 minutes, stirring occasionally, until the vegetables are tender but still have some color. I like to cook the garlic quickly before adding the other vegetables so it doesn't burn and become bitter.
• In a large mixing bowl, crack the 4 large eggs and add the 4 egg whites. Whisk together until well combined and slightly frothy. Pour in the milk and whisk again until the mixture is smooth and homogeneous. This creates the custard base that will set during baking.
• To the egg and milk mixture from Step 3, add the salt, black pepper, dried oregano, and dried basil. Stir well to combine. Then fold in the shredded mozzarella and crumbled feta cheese until evenly distributed. The cheese will add richness and flavor throughout the quiche.
• Spread the cooked vegetables from Step 2 evenly in the prepared baking dish. Pour the cheese and egg mixture from Step 4 over the vegetables, making sure they're evenly distributed. Place the dish in the preheated 350°F oven and bake for 40 minutes, until the center is just set but still slightly jiggly in the very middle—it will continue to cook slightly as it cools.
• Remove the quiche from the oven and let it rest at room temperature for 10 minutes. This resting period allows the eggs to finish setting and makes the quiche easier to slice cleanly. I find that skipping this step results in a quiche that's too soft and falls apart when you serve it.