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crustless veggie quiche recipe

Crustless Veggie Quiche Recipe

Posted on

Whipping up a delicious quiche has never been easier! This healthy breakfast dish has no crust, so it has fewer calories than a traditional quiche.

Total time:  40 S
Servings:  6
Calories:  140


  • 3/4 cup cheddar cheese grated and divided
  • 6 eggs
  • 2 green onions trimmed & halved
  • 1/4 green bell pepper
  • 1/4 red bell pepper
  • 1 1/2 cups low-fat milk
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/2 cup fresh spinach

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 200mg
  • Sodium: 360mg
  • Carbohydrates: 2g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 10g


  1. Preheat oven to 350˚F degrees.
  2. Sprinkle ½ cup of grated cheese over the bottom of a greased 9-inch pie plate.
  3. Add eggs, green onions, green pepper, red pepper, milk, and salt to the WildSide+ Jar and secure lid. 
  4. Blend on a Medium-Low speed for 10-20 seconds.
  5. Add spinach to jar and pulse 3-4 times. 
  6. Pour over cheese in pie plate and sprinkle remaining cheese over the top.
  7. Bake for 35-45 minutes.


Instead of a pie plate, divide evenly among 6 ramekins and bake at 350°F for 20-25 minutes or until almost set.

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  • For people who need to be gluten free, use gf flour if you need to add flour. I use Tom’s and it works well for me.

    Sandy on

  • would love to hear a vegan recipe as well with no cheese :)

    Karl on

  • Really?!?!

    Amanda on

  • Maybe substitute eggs with tofu and use a plant based milk or water. Here’s a recipe that might help: http://minimalistbaker.com/…

    Melissa on

  • 30 seconds is too long to blend veggies into eggs. They disappeared and then floated as a separate layer to the top of the quiche during cooking so when I cut into it there were 2 distinct layers: a brown one and an empty egg layer. If I make this again, I would only pulse twice adding the spinach with the other veggies.

    Linda I. on

  • I think I’ll go carnivore-style – some crumbled bacon, cubed Italian sausage, yummmmmmm!

    Marty on

  • I know what’s for breakfast this weekend. This looks great!

    catsarecool on

  • I just tried it..it was good but I would only blend for like 10 seconds to keep it less pureed. Also, the spinach made it watery, so i would steam spinach and then drain water before adding it, or keep it fresh and throw a couple tablespoons of flour to absorb it, or maybe less milk? GREAT taste though! Will definitely make again!

    Hilary Jenkins Biddulph on

  • Lindsay Nixon has a fabulous "nom-let" recipe in her cookbook Happy Herbivore using Silken tofu and other ingredients to get that egg flavor – I think you could use that as a base since it is baked, too.

    mdg on

  • We recently bought the Blendtec Classic570. I tried to make the quiche with it tonight. Didn’t turn out so well. Thought I was supposed to pulse it at least once for 10 seconds. That TOTALLY pureed it! Tried cooking it anyway, spinach and all. Tastes okay flavor-wise; texture-wise, not so much. I can’t add flour as someone suggested, since I’m gluten free. Maybe I should have used less milk. Anyway, just so you know, your mileage may vary on this recipe, depending on the actual blender you use.

    Noble on

  • Check out The Gentle Chef. He has several vegan quiche recipes.

    Melissa on

  • How can I make it vegan.

    Erlin on

  • Oh no! A pulse is short and quick. If you need to blend longer than that, the instructions will say to blend (and not pulse) for an amount of time. Sorry it didn’t quite turn out!

    Blendtec on

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