Healthy No Crust Quiche Recipe {Kale + Mushroom} (2024)

No Crust Quiche is full of healthy vegetables and packed with protein! Enjoy this delicious crustless quiche as an easy breakfast, and switch it up with different add-ins each time.

While quiche seems like a fancy meal, this No Crust Quiche Recipe only takes about 15 minutes of prep time, and can take whatever ingredients you have on hand for add-ins. I love the creamy, heartiness of the egg mixture and the depth of flavor that dijon mustard and the hard cheeses give to the savory quiche. And without the extra step of making a pie crust, this recipe is an easy option for a healthy, high-protein breakfast!

As with any recipe, the higher the quality of the ingredients you use, the higher quality product you will have in the end. Especially if you choose to include meat such as bacon or sausage, I recommend choosing it from a source you trust to bring you meat from animals that are healthy and not inoculated with hormones and fed GMO-feed. Additionally many breakfast meats are preserved with added nitrates and nitrites which may be harmful to your health (1)(2).

How to Make No Crust Quiche the Night Before

This No Crust Quiche Recipe can also be assembled the night before baking for a hassle-free morning. Once the ingredients are together in the pie dish, cover with tin foil and place in the refrigerator overnight. Preheat the oven the next day, and transfer the No Crust Quiche straight from the fridge to the oven. You may need to add a few extra minutes to the bake time since the quiche is not starting from room temperature.

Mix and Match with Your Choice of Add-ins!

Kale, mushroom, and yellow onion are used in this recipe, but feel free to mix and match of your own favorite ingredients! Should equal about 1 1/2 cups after sautéing.

Add-in Ideas:

• kale, remove spine and chop coarsely
• spinach
• mushrooms, sliced
• crispy bacon or breakfast sausage, great use for leftover meat
• red or white onion, finely chopped
• bell peppers, diced
• zucchini, sliced thin
• garlic, minced
• green onions or chives

Add new flavor by switching up the type of cheese you use on top of the quiche. My favorite cheese on quiche is gruyere or sharp white cheddar cheese as both are rich and add depth of flavor to the entire quiche. But you can also try Swiss cheese or feta for different variations.

Dried or fresh herbs are another great addition to the quiche, and you add them to the egg mixture prior to pouring it into the pan. For example, try sprinkling in dried thyme and rosemary and serve it with a dollop of sour cream, or try stirring in a dash of cayenne pepper and a quarter bunch of fresh cilantro and serve the baked quiche alongside a spoonful of salsa.

Healthy No Crust Quiche Recipe {Kale + Mushroom}

This great base recipe for No Crust Quiche is adapted from the Crustless Quiche from Well Plated by Erin.

Ingredients for No Crust Quiche

Egg mixture:

• 6 eggs
• 2/3 cup milk, preferably whole milk
• 1/4 cup cream, or half-and-half
• 1 teaspoon dijon mustard, optional
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Vegetable Sauté:

• 2 tablespoon extra virgin olive oil, divided
• 1/2 cup diced onion, about 1/4-1/2 medium yellow or white onion
• 2 cups raw kale, about 3 large stems
• 1 cup raw mushrooms, about 4-5 small mushrooms (see post for more add-in options)

Topping and other:

• 1 cup grated or sliced cheese, such as white sharp cheddar or gruyere cheese
• Butter, for greasing pan

Instructions for No Crust Quiche

1. Prepare the Egg Mixture

Preheat the oven to 350℉ (180℃) (skip this step until the morning if baking after overnight refrigeration). Lightly rub butter along the bottom and sides of the 9-inch pie plate to decrease sticking.

Whisk together the ingredients for the egg mixture in a large bowl until well combined. Set aside the creamy mixture to prepare the vegetables.

2. Prepare the Add-ins

Wash the kale and remove the spine before chopping it coarsely. Gently rinse and slice the mushrooms (or chop finely if you’re trying to hide them!), and dice the onion.

Sauté the vegetables to bring out the flavors of the veggies in the cooked quiche. To sauté, add 1 tablespoon of olive oil to a skillet on medium heat. Add onion to the pan and stir occasionally until the onions become translucent, about 3 minutes. Next, toss in the mushrooms and kale and stir continuously until mushrooms darken and the kale becomes a rich green color, about 1 minute. Add 1 more tablespoon olive oil if needed, so vegetables to not stick to the pan.

Toss the vegetable mixture evenly across the bottom of the quiche pan. There should be roughly 1 1/2 cups of vegetables after sautéing is complete. Pour the creamy, egg mixture over the add-ins and top with cheese.

3. Bake the Crustless Quiche

Bake the no crust quiche covered with tin foil for 30 minutes. Then, uncover and bake an additional 5-10 minutes until the quiche is slightly puffy and golden brown, and the center is set. If using a thermometer, the internal temperature should be 160℉. Remove from the oven, and allow it to cool for at least 5 minutes before slicing.

Enjoy this No Crust Quiche Recipe with a side of fresh fruit! Or make it a dinner with a side of sweet potato fries and a simple green salad.

Also try out these Perfect Jammy Eggs for more yummy ways to use eggs!