Crustless Veggie Quiche – Light, Savory & Perfect for Any Meal
A light and protein-rich crustless veggie quiche filled with eggs, cheese, and colorful vegetables. Perfect for meal prep, brunch, or a low-carb breakfast.
Ingredients
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6 large eggs
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½ cup milk (any kind)
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¾ cup shredded cheese (cheddar, Swiss, feta, etc.)
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1–1½ cups chopped vegetables (spinach, bell peppers, mushrooms, etc.)
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder or dried herbs
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Oil or spray for greasing
Instructions
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Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
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Sauté veggies like spinach or mushrooms if needed.
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Whisk eggs, milk, salt, pepper, and herbs in a bowl.
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Add veggies and cheese to the dish. Pour egg mixture over.
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Bake 35–40 minutes until center is set and top is golden.
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Cool for 10 minutes. Slice and serve.
Notes
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Use plant-based milk and cheese for dairy-free.
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Store in fridge up to 4 days or freeze for 2 months.
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Reheat in oven or microwave until warm.