Healthy Crustless Quiche

By Lucy Parissi

4.60 from 30 votes

, Updated Aug 07, 2025

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Healthy Crustless Quiche! This healthy vegetarian quiche makes a perfect healthy breakfast or lunch. Easy to prepare, naturally gluten free and just as tasty hot or cold. Change it up it to include your favourite veggies and pack it into lunch boxes or take it along to a picnic.

You will also love my Cottage cheese, kale and smoked salmon frittata 

I have to admit that breakfast is my biggest stumbling block. I am just not a morning person and would rather stare into my coffee for an hour than get up to make something to eat. 

Skipping breakfast isn’t the greatest idea when you are on the diet plan – or in general. I tend to make bad choices if I haven’t got something in my tummy to keep me going.

So it’s crustless quiche to the rescue – call it the lazy breakfast option for those too time-pressed to make breakfast. But you can also eat it for lunch, as a snack or for dinner – who am I to judge? 

What’s a Crustless Quiche?

The clue is in the name! Remove the crust and what you are left with is a slimmed down version of traditional quiche. That’s right, you still get the deliciousness but none of the fiddly work of making pastry and just a fraction of the calories.

In many ways a crustless quiche resembles a frittata or an a egg casserole. It’s a great way to use up all the vegetables that are lurking in your fridge and you can customise it according to what you have available.

My version is vegetarian but you can easily add bacon, sausages, prawns, crab or smoked salmon if you like. Pretty much anything goes in fact – add some leftover potatoes and call it a Spanish tortilla if you like!

Versatile and Slimming-friendly

This crustless quiche is your friend if you are ever left wondering ‘what can I have for breakfast’ or ‘what’s an easy low calorie lunch’. Since this healthy quiche is just as delicious served cold (or reheated) you can make it on a weekend and eat through the week.

It’s also FABULOUS baked as a mini quiche bites, simply divide the mix into a muffin tin and bake!

The recipe has only 20g of feta per slice if you slice into 6 portions so well within your limits. You could sprinkle with a couple of tablespoons of grated Parmesan as well. One slice is under 150 calories – happy days!

Here’s What You’ll Need

The recipe I am including with this post is really more of a suggestion. You can change up the vegetables or add bacon, sausages, salmon etc. provided you keep the eggs and cheese ratios the same. Make sure the ingredients are well mixed before pouring into a pan to bake.

• Low calorie spray such as Fry Light
• 6 large eggs – or 7 medium eggs
• Quark cheese or cottage cheese plus a little feta or cheddar cheese for flavour (part of your healthy allowance)
• Vegetables: I used a red bell pepper, courgette and red onion – feel free to improvise! 
• Mixed Italian herbs and garlic powder
• Chopped parsley

How to Make This Crustless Quiche Recipe

1. Preheat the oven to 180°C (350°F) and spray a pie dish with low calorie cooking spray such as Fry Light.
2. Spray a frying pan with low calorie cooking spray and sauté the vegetables with the salt and seasonings for about 8 minutes until slightly softened. Leave to cool slightly.

3. Break the eggs into a large bowl and add the quark cheese. Use a balloon whisk to combine well, breaking up the cheese. Add the veggies and parsley and mix together.

4. Transfer to the prepared dish. Sprinkle with the crumbled feta cheese and decorate with a few slices of red onion.

5. Bake for 40 minutes or until the quiche has set. Leave to cool for 5 minutes then slice and serve warm with a green salad for lunch or on its own for breakfast.

Recipe Notes and Tips

• Make cute mini quiches – Spray a non-stick muffin tin with low calorie cooking spray. Follow the recipe and divide the quiche mixture into the muffin pan and bake for 30 minutes, or until set. Leave to cool slightly before turning out of the tin.
• What pan can I use? I used a 20cm (8in) ceramic pie dish but any container can be used – cake tins, ceramic or glass oven dishes etc. The cooking time might need adjusting if you pan is small and deep to allow the quiche to set.

Leftovers and Storage

You can keep the quiche in the fridge, wrapped or in an airtight container, for 4-5 days. Eat cold or reheat in the microwave for a couple of minutes.

This Slimming World crustless quiche doesn’t usually last long enough to reach the freezer in my house. If you wish to freeze it then cool completely, slice and freeze each slice individually, wrapped tightly in plastic wrap and then foil. Use within two months and reheat until hot all the way through before serving.

HAVE YOU MADE MY HEALTHY CRUSTLESS QUICHE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

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4.60 from 30 votes

Vegetarian Crustless Quiche

By Lucy Parissi | Supergolden Bakes

This healthy vegetarian Crustless Quiche makes a perfect slimming breakfast or lunch! Easy to prepare, naturally gluten free and just as excellent hot or cold.

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 slices

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Ingredients

• ▢ low calorie cooking spray
• ▢ 1 red onion , finely diced
• ▢ 1 red bell pepper , finely diced
• ▢ 1 courgette , finely diced
• ▢ 1 tsp salt
• ▢ 1 tsp garlic granules
• ▢ 1 tsp mixed Italian herbs
• ▢ 6 large eggs
• ▢ 4 tbsp Quark cheese or fat free cottage cheese
• ▢ 1 tbsp chopped parsley or fresh thyme
• ▢ 115 g | aprox. 1 cup vegetarian feta cheese , crumbled
• ▢ ½ red onion sliced thinly to garnish, optional
• ▢ 2 tbsp grated Parmesan optional (Healthy Extra)

Instructions 

• Preheat the oven to 180°C (350°F) and spray a pie dish with low calorie cooking spray such as Fry Light.
• Spray a frying pan with low calorie cooking spray and sauté the vegetables with the salt and seasonings for about 8 minutes until slightly softened. Leave to cool slightly.
• Break the eggs into a large bowl and add the quark cheese. Use a balloon whisk to combine well, breaking up the cheese.
• Add the vegetables and parsley and mix together.
• Transfer to the prepared dish. Sprinkle with the crumbled feta cheese and Parmesan (if using) and decorate with a few slices of red onion.
• Bake for 40 minutes or until the quiche has set.
• Leave to cool for 5 minutes then slice and serve warm with a green salad for lunch or on its own for breakfast.

Notes

Mini quiches
Spray a non-stick muffin tin with low calorie cooking spray. Follow the recipe and divide the quiche mixture into the muffin pan and bake for 30 minutes, or until set.

How long will this quiche last?
You can keep the quiche in the fridge, wrapped or in a container, for 4-5 days. Eat cold or reheat in the microwave for a couple of minutes.

Can you freeze crustless quiche?
It doesn’t usually last long enough to reach the freezer in my house. If you wish to freeze it then cool completely, slice and freeze each slice individually, wrapped well in cling film and then foil. Use within two months and reheat until hot all the way through before serving.

Nutrition

Calories: 144kcal | Carbohydrates: 6g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 181mg | Sodium: 1060mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 33.2mg | Calcium: 135mg | Iron: 1.2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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