Crustless Caprese Quiche
Fresh, cheesy, and totally crust-free! This Crustless Caprese Quiche is bursting with juicy tomatoes, fresh basil, and melty mozzarella cheese—perfect for a healthy breakfast or a lazy brunch over the weekend.
A Recipe Made For Lazy Weekends
If you’re anything like me, weekend brunch is sacred. There’s nothing better than lingering over a table with a spread of fresh breakfast foods, bottomless coffee, and good conversation. That’s where this Crustless Caprese Quiche comes in–quick to prep, full of fresh flavor, and perfect for those times when you want something homemade without spending all morning in the kitchen.
Crustless Caprese Quiche Is Light and Fresh
This recipe is simple, beautiful, and absolutely delicious. Inspired by the vibrant flavors of a traditional Caprese salad, it’s a combination that can’t be beat–tomatoes, basil, pantry seasonings, and mozzarella cheese, baked into a tender egg base with no crust required. It’s light and fresh, yet still satisfying enough to stand on its own.
If you love Caprese flavor you have to try my 20-Minute Caprese Chicken, or for a heartier dish, my Dump and Bake Caprese Chicken is always a family favorite.
Simple Ingredients For Caprese Quiche
You will be amazed how just a few simple ingredients can provide a flavor packed quiche. All the measurements are in the recipe card below.
Eggs– Make sure to use fresh, large eggs for this recipe.
Spinach– Fresh baby spinach offers a boost of nutrition without much flavor.
Tomatoes– Cherry tomatoes are juicy and sweet–perfect for this recipe.
Basil– You’ll want to use fresh basil for the best flavor.
Cheese– Mozzarella is classic for caprese and I also add freshly grated parmesan for a nutty, salty taste.
Milk– You’ll need a little milk to keep the eggs moist and fluffy.
Seasonings– Basic pantry seasonings- seasoned salt, garlic powder, salt and pepper.
Green onions– Green onions are mild and tender so no big pieces of onion to scare anyone off.
Optional Add-ins
For a little extra flair, try adding your favorite breakfast meat like cooked bacon, ham, or sausage. For those who like a bit of heat, a pinch of red pepper flakes or fresh Jalapeno gives it just the right amount of kick. You can also add toppings like a dollop of sour cream or salsa to jazz it up a little.
How To Make Caprese Quiche
Not only do you get to skip the crust entirely, but there’s no need to pre-cook any meat or veggies (unless you want to) making this recipe quick to prep and even quicker to get on the table! Find the full instructions in the recipe card below.
- Combine the filling– Add all the filling ingredients like tomatoes, basil, and cheese to a large bowl to mix and combine. Spread mixture evenly in a pie dish.
- Mix the eggs- Add eggs, milk and seasonings to a bowl and whisk. Pour over ingredients in the pie dish.
- Bake– Place the pie dish in your preheat oven set to 350℉ and bake for 30-minutes. Top with additional mozzarella cheese and bake a few more minutes until eggs are set.
Serving Suggestions
This versatile Caprese quiche fits seamlessly into any meal. Pair it with a mixed green salad for a light and satisfying lunch, serve it alongside fresh fruit and coffee for a well-rounded brunch, or add a slice to your meal prep containers for a quick and nutritious weekday breakfast served with buttered sourdough toast, yum!
Why You’ll Love This Caprese Quiche
This crustless Caprese quiche checks all the right boxes. It’s low in carbs, making it a great fit for keto and low-carb diets, it’s naturally gluten-free—no crust, no problem. It’s also healthy and easy to customize with your favorite proteins, cheeses, veggies, and more. This quiche can be enjoyed hot out of the oven, room temperature, or even chilled from the fridge–So many reasons to make and love this quiche, I hope you do!
Crustless Caprese Quiche
Equipment
- 1 9 inch pie dish
- 1 medium mixing bowl
Ingredients
- 2 cups fresh baby spinach, roughly chopped
- 1 1/2 cups cherry tomatoes, halved, and divided
- 1/2 cup fresh basil, roughly chopped, plus more for garnish
- 1 large green onion, sliced
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated parmesan cheese
- 8 large eggs
- 1/3 cup milk I use 2% cows milk
- 1 tsp all-purpose seasoned salt
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/2 tsp ground black pepper
Instructions
Preheat oven to 350℉ and spray a 9 inch pie dish with non-stick cooking spray.
- In a medium bowl combine 2 cups spinach, 1 1/4 cups tomatoes, 1/2 cup basil, 1 large green onion, 3/4 cup mozzarella, and 1/4 cup parmesan cheese. Spread mixture evenly in prepared pie dish.
- In the same medium bowl whisk 8 eggs with 1/3 cup milk, 1 tsp seasoned salt, 1 tsp Italian seasoning, 1/4 tsp garlic powder, and 1/2 tsp black pepper until light and airy. You want to see a few bubbles on top. Pour egg mixture over the mixture in the pie dish.
- Bake in preheated oven for 30-minutes. The center will still be a little jiggly. Add remaining 1/4 cup mozzarella over the top and bake another 10-15 minutes or until the center is just set. Allow to rest 15 minutes before slicing. Garnish with more fresh basil and remaining 1/4 cup cherry tomatoes.
Notes
Nutrition
You Might Also Enjoy These Recipes
Be sure to check out some of our other easy and flavorful breakfast/brunch favorites. Try Mini Italian Egg Bites or Sausage And Cheese Egg Muffins for grab-and-go options, or make this heartier Cheesy Green Chili Egg Casserole or Hashbrown Breakfast Casserole for a cozy weekend brunch.
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