Crustless Quiche Primavera
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!
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.
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.
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. 🙂
More egg recipes you’ll love:
Quiche Lorraine by Natasha’s Kitchen
Skillet Crustless Quiche Primavera
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
29 Comments on “Crustless Quiche Primavera”
I can’t believe it’s the last day of February, either! Where has the time gone? I would love to curl up with this quiche this morning. I love eggs any way its prepared too, but I especially love it in quiches. Sounds so hearty and filling, especially with the mushrooms and tomatoes!
I have no idea where the time has gone — the year is flying by! Thanks, Gayle, and hope you’re having a great day!
Oh man, this quiche is SO gorgeous, Marcie! I love that there’s no crust to mess around with and you can just dump, cook, and EAT! I want this in my life this Monday!
Thank you, Sarah, and who needs the crust with all of these delicious veggies and eggs? Not this girl! 🙂
I prefer crustless and lighter quiches too, Marcie, so yours is absolutely perfect for me! LOVE all the spring veggies you packed in here! I could eat eggs for every meal (and sometimes do), so I can’t wait to add this to the rotation! This quiche is making me super excited for spring! Cheers, friend!
I could eggs all the time too — glad we’re on the same page, Cheyanne! 🙂
I’ve never had a crustless quiche but it sounds so much lighter and better for you! I’m loving all the veggies in this one!!
It really is a ton lighter, and I find I don’t miss the crust one bit! Thanks, Jen!
This quiche looks amazing! I love the leeks in there 🙂
Thanks, Medha, and the leeks make such a nice difference here!
That’s exactly how I feel about quiche…the filling is the important part, not the crust! Thanks, Dannii!
Hi Marcie! This is most certainly one of the most colourful quiches I’ve seen – and I LOVE that yellow pan of yours!
Thank you, Helen — the more color the better, right? 🙂 And that yellow pan shows up so often here…it’s a favorite of mine!
I can’t believe it’s the last day of February either but at the same time I am getting so excited for spring! This quiche is gorgeous, Marcie! I love that it’s lighter and crustless! I could eat this for breakfast lunch or dinner especially with all those yummy veggies!
Thanks, Kelly! This quiche is perfect any time of day!
The weather has been beautiful by us the last few days and I am LOVING it!! This quiche is so pretty! I love that you packed it with all these veggies. I really need to remember to make quiche more often…
I’m glad you’re getting some good weather, too! Thanks, Ashley, and I hope you’re week is going well! 🙂
Crustless quiche is the way to go! I love my gluten but there are definitely better places for it — let eggs be the star here! We LOVE our eggs for any meal of the day 🙂
We love eggs any meal of the day, too — you just can’t beat them! Thanks, Ashley!
I’m partial to quiche any which way, but crustless ones are usually my go-to. These flavors are the best!
Thanks, Alyssa! 🙂
I’m starting to be a fan of crustless quiche, Marice…and this version looks quite tasty. Thanks for this yummy share!
Thanks, Anu!
This looks gorgeous and delicious. Can’t wait to try this out!
Thank you, Kushi!
I like the way you think, lol! I prefer to save the crust for pie too. 😉
It does feel like spring already and I’m loving every second. A light egg dish like this is the perfect transitional meal!
Thanks, Sarah! Gotta save those carbs for things that count. 🙂
Wow.. Marcie this quiche looks marvellous, thanks for sharing 🙂
Thank you, Puja!