Introduction
I absolutely love quiche, but honestly, sometimes I don’t want to bother making a crust. That’s exactly why this crustless quiche has become such a favorite in my kitchen.
It’s super easy to prepare, packed with vegetables and protein, and incredibly satisfying. The best part is that you can change the fillings depending on what you have on hand. I usually add spinach, mushrooms, green onions, and lean ham, but broccoli, peppers, tomatoes, or other favorite vegetables work beautifully too.
And if you’re following a Weight Watchers-style plan, this can be made into a 0-point recipe depending on your plan and the specific ingredients you use. If you cut the quiche into 6 pieces, you have six generous portions for an easy grab-and-go meal.
Ingredients
For the Crustless Quiche
- 6 large eggs
- 1 cup liquid egg whites
- 1 cup nonfat cottage cheese
- 1 cup fresh spinach, roughly chopped
- 1 cup mushrooms, sliced
- ½ cup lean diced ham
- ½ cup green onions, sliced
- ½ cup diced bell pepper
- ¼ tsp garlic powder
- ½ tsp dried Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- Cooking spray
Optional Add-Ins
Feel free to mix and match your favorite fillings:
- Broccoli
- Tomatoes
- Zucchini
- Asparagus
- Turkey sausage
- Cooked chicken
- Fresh herbs
- A small amount of reduced-fat cheese
Tip: If you’re specifically trying to keep the recipe at 0 points, choose your ingredients according to the zero-point foods allowed on your individual plan.
Step-by-Step Method
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly spray a 9-inch pie dish or similar baking dish with cooking spray.
2. Prepare the Vegetables
Slice the mushrooms, chop the spinach, dice the bell pepper, and slice the green onions.
I usually give mushrooms and watery vegetables a quick sauté before adding them to the quiche. This helps remove excess moisture so you don’t end up with a watery center.
3. Whisk the Egg Mixture
In a large bowl, whisk together the eggs, egg whites, and cottage cheese.
Add the garlic powder, Italian seasoning, black pepper, and salt.
Don’t worry if the cottage cheese isn’t completely smooth. It melts into the mixture while baking and gives the quiche a lovely texture.
4. Add the Fillings
Stir in the spinach, mushrooms, ham, bell pepper, and green onions.
Give everything a good mix so the vegetables and ham are evenly distributed.
5. Pour Into the Dish
Pour the mixture into your prepared baking dish and spread everything out evenly.
6. Bake
Bake for approximately 35–45 minutes, or until the center is set and the top is lightly golden.
The center should no longer look liquid or jiggle heavily when you gently move the dish.
7. Rest Before Slicing
Remove the quiche from the oven and let it rest for 5–10 minutes before cutting.
This little resting period makes it much easier to get neat slices.
Cut into 6 pieces and serve warm.
Cooking Tips
Don’t Overload It With Watery Vegetables
Spinach, mushrooms, zucchini, and tomatoes can release quite a bit of water. Sautéing them first helps prevent a soggy quiche.
Customize the Fillings
Honestly, this is one of my favorite things about this recipe. Clean out the vegetable drawer and use what you have!
Don’t Overbake
Overbaking can make eggs rubbery. Start checking around the 35-minute mark.
Let It Rest
Give the quiche a few minutes to cool before slicing. It will firm up as it rests.
Make It Ahead
This is a great meal-prep recipe. Bake it ahead, allow it to cool, then refrigerate individual portions for quick breakfasts and lunches.
Serving Suggestions
I usually serve a slice with fresh fruit and a simple salad for a complete meal.
It’s also delicious with:
- Fresh berries
- Sliced avocado
- A green salad
- Roasted vegetables
- Fresh tomatoes
- Whole-grain toast
- Fresh herbs
For brunch, you can cut the quiche into smaller pieces and serve it alongside fresh fruit and yogurt.
Storage & Reheating
Store leftover quiche in an airtight container in the refrigerator for up to 3–4 days.
To reheat, microwave an individual slice until warmed through, or place it in a 350°F (175°C) oven for several minutes.
You can also freeze individual slices. Wrap them well and freeze for up to about 2 months for best quality.
Nutrition Information
Approximate per serving when divided into 6 servings. Nutrition will vary depending on the exact ingredients and fillings used.
- Calories: 150–180
- Protein: 20–23g
- Fat: 5–7g
- Carbohydrates: 5–7g
- Fiber: 1–2g
- Sugar: 2–3g
- Sodium: 400–600mg
Weight Watchers note: The exact Points value depends on your current WW plan and the brands/ingredients you use. For a true 0-point version, make sure every ingredient you choose is included as a zero-point food on your plan.
Frequently Asked Questions
1. Can I make this quiche without cottage cheese?
Yes! You can leave it out, although cottage cheese adds protein and gives the quiche a softer, creamier texture.
2. Can I use frozen spinach?
Absolutely. Thaw it completely and squeeze out as much excess liquid as possible before adding it.
3. Can I make this quiche vegetarian?
Yes. Simply leave out the ham and add extra vegetables such as mushrooms, spinach, peppers, broccoli, or zucchini.
4. Can I prepare crustless quiche ahead of time?
Definitely. I actually prefer making it ahead because the slices are easy to grab for breakfast or lunch throughout the week.
5. Why is my crustless quiche watery?
The most common reason is excess moisture from vegetables. Sauté mushrooms and other watery vegetables first, and squeeze excess water from frozen spinach before using.
Conclusion
This crustless quiche is proof that easy food can still be incredibly delicious and satisfying. I love that there is no pastry crust to make, no complicated preparation, and you can change the fillings every time you make it.
Honestly, once you try this version, you’ll probably start looking at your leftover vegetables in a completely different way!