Crustless Veggie Quiche, Gluten-Free

The best recipe for Crustless Veggie Quiche
crustless veggie quiche vegan gluten free best recipe

If you have little ones who don’t eat veggies, this is a great way to “sneak” them in!  I left the veggies rough cut, but you could pulse in a food processor to prevent them from being picked out!  I added mushrooms, kale, onion and carrot however, you can add any vegetables you have on hand! Zucchini, broccoli, spinach…they all would work well!  In place of cream, I used greek yogurt.  This cuts down on the saturated fat while keeping the calcium and protein content high!

crustless veggie quiche vegan gluten free best recipe

Crustless Veggie Quiche

The best recipe for Crustless Veggie Quiche
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Breakfast, Kid food, Main Meal
Cuisine: American, Gluten Free, Vegan
Servings: 8
Calories: 80kcal
Cost: $5


  • 2 cups kale destemmed and chopped
  • 1 carrot shredded
  • 1 cup mushrooms chopped
  • 1/4 cup onion diced
  • 1/4 cup vegetable broth
  • 6 oz. plain Greek yogurt preferably organic
  • 5 free range eggs
  • 1 tablespoon olive oil
  • 1/4 cup crumbled feta cheese
  • 1/4 cup shredded cheddar cheese
  • 1 plum tomato sliced
  • sea salt and pepper to taste


  • Preheat oven to 350 degrees. Spray a 9 inch pie plate with cooking spray or coat with olive oil, set aside.
  • In a large skillet, add olive oil over medium heat. Add onion and saute until translucent.
  • Add garlic, mushrooms, kale and carrot. Season with sea salt and pepper if desired.
  • Add vegetable broth and saute until kale begins to wilt. Remove from heat and set aside.
  • Blend together eggs and Greek yogurt until frothy. (I used the blender, but you can simply whisk together in a large bowl.)
  • Add vegetable mixture into coated pie plate. Top with crumbled feta cheese.
  • Pour egg mixture on top. Sprinkle with shredded cheddar and layer with tomatoes.
  • Place in oven for 35-40 minutes or until center is set and the top is slightly golden.
  • Let cool and enjoy 🙂


Calories: 80kcal | Carbohydrates: 4g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 56mg | Sodium: 137mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3114IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN

Leave a Comment

Recipe Rating