Healthy Crustless Quiche (Printable)

Protein-packed quiche with spinach, tomatoes, and bell pepper—no crust needed. Ready in under an hour.

# Ingredient List:

→ Vegetables

01 - 1 cup baby spinach, chopped
02 - 1/2 cup cherry tomatoes, halved
03 - 1/2 cup red bell pepper, diced
04 - 1/4 cup red onion, finely chopped

→ Dairy & Eggs

05 - 5 large eggs
06 - 1 cup low-fat milk or unsweetened non-dairy milk
07 - 1/2 cup shredded reduced-fat cheddar cheese
08 - 1/4 cup crumbled feta cheese

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon dried thyme
12 - 1/4 teaspoon garlic powder

→ For greasing

13 - Cooking spray or 1 teaspoon olive oil

# Directions:

01 - Preheat your oven to 375°F. Lightly grease a 9-inch pie dish with cooking spray or olive oil.
02 - Evenly spread the spinach, cherry tomatoes, bell pepper, and red onion in the bottom of the prepared pie dish.
03 - In a medium bowl, whisk together the eggs, milk, salt, pepper, dried thyme, and garlic powder until well combined.
04 - Pour the egg mixture evenly over the vegetables.
05 - Sprinkle the cheddar and feta cheese over the top.
06 - Bake for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
07 - Remove from oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • You get all the creamy, savory satisfaction of quiche without the heavy pastry weighing you down
  • It comes together in under an hour and uses whatever vegetables are languishing in your crisper drawer
02 -
  • Overbaking is the enemy of a good quiche, so pull it when the center is just set but still slightly soft
  • Room temperature ingredients prevent the custard from separating during baking
03 -
  • Let your vegetables sit in the pie dish while the oven preheats so they release some moisture
  • Grate your own cheese instead of buying pre-shredded for better melting

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