Crustless Veggie Quiche Recipe

Crustless Veggie Quiche Recipe

How To Make Crustless Veggie Quiche

This crustless veggie quiche is filling, low-calorie meal, loaded with a medley of tender vegetables, that’s all coated in a crisp-soft cheesy egg mix.

Preparation: 25 minutes
Cooking: 45 minutes
Rest Time: 15 minutes
Total: 1 hour 25 minutes



  • cupsyellow squash,(2 small or 1 very large), sliced
  • cupszucchini,(2 small or 1 very large), sliced
  • 1large orange bell pepper,or any color, chopped
  • 2garlic cloves,roasted, chopped
  • 1tbspground thyme,or fresh chopped
  • 3large eggs
  • 3large egg whites
  • ¾cupmilk
  • ¾tspsalt
  • ¼tspfreshly ground black pepper
  • cupcheese,shredded
  • 2tbspparmesan cheese,grated


  1. Heat a large skillet over medium-high heat. Spray with nonstick spray and add sliced squash and zucchini, chopped pepper, roasted garlic, thyme, and little pinch of salt and pepper.

  2. Stirring frequently, cook for 6 to 7 minutes or until the vegetables are tender. Spoon into a bowl and allow to cool.

  3. Preheat the oven to 350 degrees F. Spray a 9-inch pie pan or square pan with nonstick spray. Set aside.

  4. In a large bowl, whisk the eggs, egg whites, milk, salt, and pepper together until thoroughly combined. Arrange the vegetables into the prepared pan.

  5. Top with shredded cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.

  6. Bake for 45 minutes or until the filling is set and no longer jiggles.

  7. Cool for 10 minutes on a wire rack before slicing.

  8. Serve and enjoy!

Recipe Notes

Store tightly covered in the refrigerator for up to 4 days.


  • Calories: 164.50kcal
  • Fat: 9.39g
  • Saturated Fat: 4.74g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 2.64g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 8.81g
  • Fiber: 1.51g
  • Sugar: 3.75g
  • Protein: 11.55g
  • Cholesterol: 113.12mg
  • Sodium: 429.27mg
  • Calcium: 207.71mg
  • Potassium: 383.45mg
  • Iron: 1.08mg
  • Vitamin A: 152.31µg
  • Vitamin C: 45.26mg
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