Breakfast + Brunch / Food / Vegetarian

Crustless Vegetable Quiche

Crustless Vegetable Quiche

Is it a quiche or a frittata?

I’ve asked myself this question several times. Typically a quiche is identified by a crust — but a frittata doesn’t call for cream or milk; this bad boy is crustless, but contains milk. So, is it both? Neither?

What I *do* know is that this veggie-filled egg concoction is flippin’ delicious and nutritious, so in the end, who cares what we call it.

I was thrilled when my friends Mike and Susan brought me a carton of chicken eggs from their very own coop. I keep bugging my husband to agree to move out to Pittsboro, NC near our farming pals so that I can grow a lush vegetable garden and we can all just live off the land; we can work off of a bartering system.

Of course, my husband thinks I’m kidding.

A woman can dream.

Crustless Vegetable Quiche

[optin-cat id=”4760″]

I couldn’t possibly use these beauty eggs for a simple scramble. I wanted to make them shine — and what better way than with a nourishing quiche? The holidays are around the corner, brunches are in order, and quiche is the perfect go-to for any late morning affair. It’s also super satisfying if you’re hankering breakfast for dinner. Seriously. You can eat this all day, every day.

The types of vegetables used in this recipe are flexible. I went for a medley of broccolini, leeks, zucchini, grape tomatoes and baby bella mushrooms. If you like a bit of heat, add some diced jalapeño to the mix.

Crustless Vegetable Quiche

Crustless Vegetable Quiche

For cheese, I used part mozzarella and part crumbled feta which added a nice little tang.

Quiche is versatile, so let your creativity and hunger take the wheel. It’s hard to mess something like this up. (So don’t mess it up. No pressure.)

On my last produce run at Whole Foods, I came across this gorgeous mix of crunchy adzuki, lentil and pea sprouts. I knew I had to have them, mainly because I knew they’d photograph well. #FoodBloggerPriorities. But, it just so happens they make an excellent addition to quiche!

Crustless Vegetable Quiche Crustless Vegetable Quiche

Because I’m a cheeseball and like to get fancy shmancy, I arranged my ribboned quiche in waves + spirals. It looks ridiculous prior to cooking, but trust me. It’s hella pretty when it comes out of the oven.

Crustless Vegetable Quiche

Now. If you have concerns about a quiche with no crust, I promise you this stuff is delish. Also, as the eggs + cheese cook, they create their own hardened crust against the pan; you still totally get that crispy goodness.

Crustless Vegetable Quiche

Crustless Vegetable Quiche

Crustless Vegetable Quiche



Crustless Vegetable Quiche

Fluffy eggs and cheese create their own crust in this tasty veggie-filled quiche. It's a perfect brunch option, but you could eat this anytime of day. Who doesn't love a little breakfast for dinner once in a while?
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Killing Thyme


  • 4 large eggs
  • 1 tbsp olive oil
  • 4 cloves of garlic minced
  • 1 cup medium leek approx. 1 or 2 oz, white only, thinly sliced
  • 3 oz baby bella mushrooms sliced
  • 1 cup of grape tomatoes sliced
  • 3 oz broccolini roughly chopped
  • 1 medium zucchini best done with mandolin, sliced into ribbons
  • 1 jalapeño optional, minced
  • 1/2 cup organic crunchy sprout mix optional
  • 1 cup of milk
  • 1/2 cup shredded mozzarella
  • 4 oz crumbled feta
  • 1/4 tsp ground sage
  • 1/4 tsp dried thyme
  • Kosher salt and cracked black pepper

Optional garnishes:

  • Fresh parsley chopped
  • Sweet or smoked paprika


  • Pre-heat oven to 350 degrees C.
  • Heat olive oil in a pan over moderate heat.
  • Add the garlic and leeks; simmer until fragrant - about 2 minutes. Stir often to prevent the garlic from browning.
  • Add the mushrooms, grape tomatoes and broccolini; simmer until mushroom and broccolini are tender - about 5-7 minutes.
  • Remove from heat and set aside.
  • In a large bowl, whisk eggs until completely beaten. Add milk, sage, thyme, salt and pepper, and whisk to combine.
  • Finally, add both the mozzarella and feta cheese.
  • Transfer your cooked vegetables to a 9x9 cast iron skillet or a cooking vessel with similar dimensions.
  • If using diced jalapeños and/or crunchy sprouts, sprinkle them over the vegetables.
  • Pour in the egg mixture and stir.
  • Finally, place the zucchini ribbons into the pan upright, twisting and twirling them a bit (as pictured in post). This may seem odd at the time, but it looks super pretty once the quiche is cooked.
  • Bake in the oven for approx. 30 minutes or until the egg is cooked through. You can test it with a cake tester.
  • Once ready, remove from oven and let it stand for 10 minutes before cutting into it.
  • Garnish with fresh parsley and paprika.


This recipe is super adaptable, so get creative and use your fave veggies.


  • Sean
    December 31, 2016 at 5:51 pm

    Lemme get the usual out of the way here first – awesome ingredients, great combination, very well thought out. Seriously it sounds taaaaasty. Now to move on to the stuff I REALLY want to say.

    1. LOVE the ribboned zucchini. I dunno why, but it just does something to this dish that I really like. Plus I feel like thin zucchini is generally more enjoyable in egg dishes than big chunks – it avoids creating those watery little veggie pockets.

    2. #FoodBloggerPriorities – good lord yes. I can’t help myself. I see something adorable and photogenic and it’s like “Well now, I just have to work that into a recipe.” I have a feeling that’s part of how trends get started in the food world – everyone knows that it’s just going to look so damned good, so everyone jumps on board. And man, those sprouts are seriously trend-worthy.

    3. Yay for farm-fresh eggs, and yay for dreams of country living. Ideally with chickens roaming around the yard. Y’know, for more awesome eggs.

    4. Quitatta? Fruiche? Whatever. Looks awesome. Cheers.

  • Mardi (eat. live. travel. write.)
    December 31, 2016 at 2:59 am

    I love the look of the zucchini in ribbons! This dish looks like a wonderful way to welcome 2017!

    • Killing Thyme
      January 1, 2017 at 9:33 pm

      Thanks, Mardi! I’m ready to eat all the vegetables myself, so I’ll probably be whipping another one of these up soon. After these last two weeks, I don’t want to look at another hunk of cheese or glass of wine! (We’ll see how long that lasts; I give it two days, ha.) Oh, the holidays.

  • Eyecandypopper
    December 30, 2016 at 12:18 pm

    I often don’t know what to call my recipes because I never pay attention to what “it’s supposed to be”. haha All I know is it tastes good, isn’t that good enough? This is definitely right up my alley, delicious and nutritious, and you certainly can’t beat fresh cruelty-free eggs! The best!
    P.S. I share the same dream! :)

    • Killing Thyme
      December 30, 2016 at 12:33 pm

      Thanks, Gabby! Yeah, the only reason I do look into proper names is to avoid misleading people and for SEO, though I’m not sure how much it even matters. It’s delicious, good enough, right? Right :)
      And oh boy, yes. I love knowing that my eggs are coming from a humane farm. I can sleep at night. Haha.

  • Colleen Milne
    December 30, 2016 at 12:12 pm

    This is one of my fave dishes to make, whatever you call it :-) I love how you packed it with veggies and cheese. I need this right now :-) Yum.

    • Killing Thyme
      December 30, 2016 at 12:30 pm

      Thanks, Colleen! Anything that cleans out my crisper is a winner in my books.

  • Kortney
    December 30, 2016 at 11:22 am

    Oh I love this! I am so excited about making things in my skillet and I’m about to start Whole30 so this quiche is a perfect meal!

    • Killing Thyme
      December 30, 2016 at 12:14 pm

      Thanks, Kortney! Skillets are fabulous — I’m excited you have one to work with. Good luck with the Whole30! And if you try this, please let me know what you think :)

  • Julia (@imagelicious)
    December 30, 2016 at 11:01 am

    Ha, I didn’t know that frittata doesn’t have milk/cream. I very often make “crustless quiche” and call it frittata. Today I learned something new. Your #foodbloggerpriorities sounds very suspiciously like mine :) I once bought a jar of mustard because the jar was really pretty. Sadly, hubby threw out the jar when the mustard was finished. I had to buy it again :) your which looks amazing! I love all the veggies and jalapeño and I am totally going to steal this idea of using long/unchopped pieces of veg!!

    • Killing Thyme
      December 30, 2016 at 12:30 pm

      The more you know! [Insert shooting star here.]
      Hey, I’m glad I’m not the only sucker who gives in to pretty things; sometimes I just can’t help myself.
      I hope you enjoy this recipe! I look forward to some feedback :)

  • Kelly Ohnona
    December 30, 2016 at 10:40 am

    looks so delicious and fresh! I’ll definitely try this recipe!!

    • Killing Thyme
      December 30, 2016 at 10:42 am

      Thanks, Kelly! It’s definitely scrumptious.


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