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A close-up of a golden-brown slice of vegetable frittata, showing colorful broccoli, peppers, and mushrooms on a plate.

Crustless Breakfast Vegetable Quiche

A delightful and healthy crustless quiche, packed with vibrant vegetables and rich, cheesy eggs. Perfect for a make-ahead breakfast, brunch, or a light dinner, this dish is both satisfying and easy to prepare.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 1 tbsp Olive Oil
  • 1/4 medium Yellow Onion diced
  • 1/2 medium Red Bell Pepper diced
  • 4 oz Cremini Mushrooms sliced
  • 2 cloves Garlic minced
  • 5 oz Fresh Spinach roughly chopped
For the Egg Mixture
  • 6 Large Eggs
  • 1/2 cup Whole Milk or half-and-half
  • 1 cup Shredded Sharp Cheddar Cheese or Gruyère
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper freshly ground
  • Pinch Ground Nutmeg (optional, but recommended)

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Large Skillet

Method
 

Prepare the Oven and Dish
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with butter or cooking spray.
Sauté the Vegetables
  1. Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and red bell pepper. Sauté for 3-5 minutes until they begin to soften.
  2. Add the sliced cremini mushrooms and minced garlic to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the mushrooms are tender and have released most of their liquid.
  3. Stir in the roughly chopped fresh spinach. Cook for 1-2 minutes until the spinach wilts down. Remove the skillet from the heat and let the vegetables cool slightly.
Prepare the Egg Mixture
  1. In a large mixing bowl, whisk together the large eggs, whole milk (or half-and-half), salt, black pepper, and ground nutmeg until the mixture is smooth and well combined.
  2. Stir in the shredded sharp cheddar cheese and the sautéed, cooled vegetable mixture into the egg mixture. Mix gently to distribute the ingredients evenly.
Bake the Quiche
  1. Pour the entire quiche mixture evenly into the prepared 9-inch pie dish.
  2. Bake for 40-45 minutes, or until the center of the quiche is set (it shouldn't jiggle much when gently shaken) and a knife inserted near the center comes out clean. The top should be lightly golden brown.
Serve
  1. Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving. This resting time helps the quiche set completely and makes for cleaner slices.

Notes

For variations, feel free to substitute other vegetables like chopped broccoli, zucchini, or cherry tomatoes. Cooked meats like crumbled sausage or diced ham can also be added for a heartier meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently in the microwave or oven.