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Easy Crustless Quiche

by Elsa

I’ve said this before, but sometimes the simplest recipes turn out to be not only the easiest, but the tastiest.  Last week one of the ladies in my bible study group brought breakfast for the rest of us.  She had thrown together a few ingredients and came up with a delicious, crust-less quiche.  Everyone was raving about it and asking her for the recipe.  She started explaining to everyone how she didn’t have a recipe but began telling us what she put in it and how she prepared it.  Of course I immediately started taking mental notes, went home and wrote it all down knowing I would try to recreate it soon.  

Well I woke up Sunday morning and decided that it was a good day for quiche.  I didn’t have the exact ingredients Pam had to make her quiche but I had the base of her recipe…eggs, milk, cheese, meat and vegetables.  Well that got me thinking.  What if I could come up with the easiest swap-out quiche recipe so that anyone could make a quiche with the flavors they were craving at that moment or the ingredients they happened to have at home.  Pam’s quiche had sharp cheddar, mozzarella, bacon and spinach.  Mine had Colby jack, spicy breakfast sausage, sautéed onions and bell peppers.

My recipe keeps it basic and gives you the opportunity to be creative.  Don’t have cheddar, swap out Swiss.  Don’t have bacon, swap out ham or sausage.  Don’t have spinach, swap out kale or broccoli.  Make it more of an Italian quiche with sundried tomatoes, mozzarella, parmesan and Italian sausage.  Finish it with a little marinara sauce and fresh basil.  Or make it more Mexican with spicy breakfast sausage, cheddar, scallions and jalapeno.  Top it with avocado, salsa and sour cream.  The combinations are endless, and the quiche was delicious.

Easy Crustless Quiche

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup sautéed vegetables (one or a combination):
  • Spinach, Zucchini, Bell Pepper, Sundried Tomatoes, Kale, Broccoli, Onion , Asparagus, Garlic Jalapeno, Mushrooms, Fresh Herbs
  • 4-8 ounces cooked meat/protein:
  • Breakfast Sausage, Chorizo. Ground Beef or Turkey, Italian Sausage, Bacon, Vegetarian crumbles, Chopped Ham, Tofu
  • 1 cup cheese (full fat or reduced fat):
  • Cheddar, Swiss, Parmesan. Goat, Feta. Mozzarella
  • 4 eggs
  • 1/3 cup milk
  • Salt and pepper


  1. Preheat oven to 350 F.
  2. Sauté the vegetables until tender. Season to taste with salt and pepper.
  3. Cook the meat. Season with salt and pepper if needed.
  4. Whisk eggs and milk together. Season with salt and pepper.
  5. Spray baking dish with non-stick spray.
  6. Spread the vegetables over the bottom of the baking dish. Top with half the cheese. Spread the meat or protein in the baking pan next. Pour the egg mixture over the top. Top with remaining cheese.
  7. Bake for 20-30 minutes or until the cheese begins to brown and the center is set.
  8. Let rest for 5-10 minutes before cutting and serving.


Nutritional info with vary depending on which fillings you use!

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