Crustless Quiche Primavera is a healthy vegetarian quiche that’s packed with spring veggies and cheese.  It’s easy, delicious and perfect for any meal of the day!

Skillet Crustless Quiche on white plate

Amazingly, it’s the last day of February.  I can hardly believe it, but honestly, it’s been so spring-like and beautiful around here that it seems like it’s already spring.  The sunny skies are making me think of spring veggies, berries, and Easter, which happens to be only a few short weeks away! 

This Skillet Crustless Quiche Primavera is the perfect meal to utilize an abundance of spring veggies all in one shot, and it’s perfect for Easter brunch and any meal of the day.

I love eggs any way you cook ’em, but sadly I’ve had a shortage of egg dishes here.  I make frittatas and crustless quiche like this quite often but finally got around to getting one photographed.  

Skillet Crustless Quiche in a skillet

Now I love a good quiche like anybody else, but I prefer to save my pastry crust calories on a slab of pie instead of an egg dish.  Are you with me?  I’ve gotten rid of the pastry crust here so I can have dessert later. 🙂

I’ve brought it up time and time again that I’m not totally into rich food, and quiche laden with cream and cheese gets way too heavy for me.  

For this crustless quiche recipe, I used whole eggs with skim milk and enough cheese to make a difference, and it was just perfect for me.  If you want to cut calories even further, you can do half egg whites and half whole eggs and this will still be absolutely delicious.

Skillet Crustless Quiche on a white plate with fork

In true primavera form, we’ve got an abundance of spring veggies in this quiche.  I sautéed a large leek, half a pound of cremini mushrooms, and a whole lot of chopped fresh spinach in the skillet with some garlic and olive oil until softened. 

From there, I poured the egg mixture right over the top, then added some halved cherry tomatoes on top for a pop of color.  Truly, the ratio of egg-veggies in this quiche is 1:1, which means it’s completely loaded with those spring veggies!

The best part about this vegetarian crustless quiche is that you can customize it with whatever veggies you have on hand — asparagus, broccoli, kale, potatoes, etc.  

It’s the perfect thing for using up leftovers, too.  And bacon!  You can definitely add that as well if you’re in the mood.

There’s no wrong answer when it comes to this Skillet Crustless Quiche Primavera — you can use almost any ingredients that you have, and it’s perfect for your spring/summer brunch, or any meal of the day.

It’s one egg-cellent dish. 🙂

Skillet Crustless Quiche Primavera on a plate

More egg recipes you’ll love:

Bacon and egg cups

Breakfast casserole

Broccoli strata

Egg salad

Mini quiche

Spinach Feta Frittata

Quiche Lorraine by Natasha’s Kitchen

Skillet Crustless Quiche on white plate

Skillet Crustless Quiche Primavera

Skillet Crustless Quiche Primavera is a healthy vegetarian quiche that's packed with spring veggies and cheese.  It's easy, delicious and perfect for any meal of the day!

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  • 1 tablespoon extra virgin olive oil plus a bit more for the sides of the pan
  • 1 large leek white and light green parts only, cleaned, halved, and sliced
  • 8 ounces cremini mushrooms stemmed, and sliced
  • 1 clove garlic minced
  • 1 1/2 cup fresh baby spinach roughly chopped
  • 8 cherry tomatoes halved
  • 8 large eggs
  • 1/2 cup skim milk
  • 1/2 cup grated cheese
  • salt and pepper to taste


  • Preheat the oven to 350 degrees.
  • Heat the olive oil in a cast iron or non-stick skillet over medium heat. Add the sliced leek, mushrooms, and a pinch of salt and pepper and cook until softened, about 5 minutes. Add the garlic and sautee 30 seconds, then add the spinach. Cook until the spinach has wilted, about 2 minutes. Remove from heat and brush a bit more oil on the sides of the pan to prevent sticking. Place the halved cherry tomatoes on top of the veggie mixture and set aside.
  • In a medium bowl, whisk the eggs until well combined. Whisk in the milk, cheese, salt, and pepper, and pour the egg mixture over the top of the veggies. Bake in the oven for 25-35 minutes or until the egg is set and puffed in the center.
  • Remove from heat, serve, and enjoy!


  • The veggies I’ve used here may be substituted with any veggies you’ve got on hand! This is the perfect meal to help use up leftover roasted veggies and even meats.
  • If you’d like to lighten this up even further, you can use 4 egg whites and 4 whole eggs.


Serving: 1slice, Calories: 136kcal, Carbohydrates: 5g, Protein: 10g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 193mg, Sodium: 169mg, Fiber: 1g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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