Crustless Veggie Quiche

Crustless Veggie Quiche

If you’re looking to cut down on carbs, this Crustless Veggie Quiche makes for a delicious dish. Whether you’re serving up a hearty brunch or breakfast, give this quiche a try!


Serves: 6 Prep: 20 min. Total Time: 30 min.

Crustless Veggie Quiche

  • 1 onion, diced
  • 1 bell pepper, diced
  • 5 eggs
  • 1 package of frozen spinach, drained
  • 3 c. shredded cheddar cheese
  • 1 Tbs. vegetable oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Add In’s: Sliced cherry tomatoes, jalapeño, scallions (or ham/bacon if desired)


  1. Preheat oven to 350°F (or 176.7°C). Use a nonstick cooking spray to lightly coat a 9-inch pie pan
  2. Heat vegetable oil in a large skillet. Begin sauteing onion and bell pepper, stirring until the onions are translucent. Add-in spinach and other desired add-ins (if using meat, we recommend cooking that first) and stir until lightly cooked.
  3. In a large bowl, crack eggs and beat with a hand mixer on the lowest setting for 1-2 minutes, or use a whisk (which may take longer). Add in cheese, salt, and pepper with a rubber spatula. Mix in the vegetable blend until thoroughly combined.
  4. Add the vegetable-egg mixture to the pie pan.
  5. Place in the oven and back for 30 minutes, the top should be lightly crisp.
  6. Let sit for 5-10 minutes before serving.

Nutrition Information

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