Spring Vegetable Crustless Quiche

This low-carb spring Vegetable Crustless Quiche made with asparagus, leeks and fresh dill is the perfect way to embrace seasonal ingredients. Great for breakfast, brunch, or a light dinner!

Vegetable Crustless Quiche

Spring is here, and that means fresh, vibrant vegetables are abundant! If you’re looking for a nutritious breakfast or brunch that highlights the best of the season, this spring Vegetable Crustless Quiche is exactly what you need. Packed with tender asparagus, leeks, fresh herbs, and feta cheese, this quiche delivers big flavor while keeping things light and low-carb. More crustless quiche recipes you might like are this Crustless Sausage and Spinach Quiche, Petite Crustless Quiche, and Crustless Quiche with Ham and Broccoli.

Why This Crustless Quiche Recipe Works

I love making crustless quiche which is like a frittata only creamier and more decadent. I leave the crust out to lighten it up and trust me, you won’t miss it! Here’s why it works:

• Loaded with Veggies: Every bite is packed with fiber and nutrients from spring produce.
• No Crust, No Fuss: Keeping it crustless makes this quiche lower in carbs and super easy to prepare.
• Great for Meal Prep: Make it ahead and enjoy slices throughout the week.
• Perfect for a Spring Brunch: Light yet satisfying, it pairs beautifully with fresh salads and fruit.
• Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-protein

If you make this healthy vegetable crustless quiche recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!

What You’ll Need

This spring quiche features tender asparagus, sweet leeks, and fragrant dill. It is a showstopper that will look beautiful on your table. See the recipe card below for the exact measurements.

• Asparagus and Leeks are at their peak in spring. They provide various vitamins and minerals, including vitamins A, C, and K and folate, plus fiber and protein.
• Feta for salty, tangy protein
• Dairy: 2% milk and half-and-half replace heavy cream while keeping the quiche creamy and soft.
• Eggs form the base, contributing 30 grams of protein.
• Seasoning: Salt and black pepper will work, but za’atar (a Middle Eastern spice blend of sumac, thyme, sesame seeds, and salt) takes it up a notch.
• Dill for more spring freshness

How to Make Vegetable Crustless Quiche

Steaming the asparagus and leeks in the microwave and skipping the crust are shortcuts that make this simple vegetable quiche even easier to prepare. See the recipe card at the bottom for printable directions.

1. Steam the Vegetables: Put the chopped asparagus and leeks in a bowl filled with a tablespoon of water. Microwave for 2 ½ to 3 minutes until tender-crisp but not mushy.
2. Quiche Filling: Spray a pie dish with oil, evenly spread the vegetables around, and top with feta.
3. Make the Custard Mixture: Whisk the milk, half-and-half, eggs, salt, and pepper and pour into the dish. Top with dill and za’atar.
4. Bake the quiche at 350°F for 35 to 40 minutes.

Variations

• Vegetables: Substitute spinach, zucchini, or broccoli.
• Milk: You can use more milk instead of half-and-half, but the texture won’t be as creamy; it will be spongier.
• Cheese: It’s hard to replicate feta’s distinct flavor, but this vegetable quiche would work with any cheese. Goat cheese, Swiss, Gruyere, or mozzarella would all be good.
• Herbs: Swap dill with chives.
• Za’atar: You can find za’atar at most grocery stores. But if you don’t want to purchase it, you could make your own by combining one tablespoon each of sumac, thyme, and sesame seeds and one teaspoon of salt.
• Crust: For a quiche with crust, follow this spinach quiche recipe, which uses pie dough from the supermarket.
• Crustless Quiche Muffins: For individual portions, pour the egg mixture into a muffin tin and bake at 350°F for 28 to 30 minutes.

Serving Suggestions

This vegetarian crustless quiche pairs beautifully with a fresh spring salad, a side of roasted potatoes, or a slice of whole-grain toast for extra fiber. Enjoy it warm or cold—it’s delicious both ways!

You could also serve it for breakfast with fresh berries or hash browns.

Storage

• Meal Prep: Make the filling the night before, cover the pie dish, and refrigerate. Then, bake it the next day.
• Refrigerate leftovers for 4 days and reheat in the microwave until warm.
• How to Freeze Quiche: Wrap slices in plastic or foil and store in a large zip-locked bag. They make a quick breakfast or lunch when you’re short on time. Either thaw in the fridge first or microwave them for a little longer straight from the freezer.

FAQ

What is the difference between a frittata and a crustless quiche?

A Crustless Quiche is a quiche without crust, but it still has the same signature texture —creamy and custard-like due to its higher dairy content. It is baked entirely in the oven in a pie dish.

Frittatas have a denser texture, resembling a thick omelet. They start on the stove in a cast-iron skillet and are finished in the oven.

What part of leeks do you eat?

You eat the white and light green parts at the bottom and cut off and discard the dark green parts at the top.

Should vegetables be cooked before putting in quiche?

It’s best to cook vegetables before adding them to the quiche. Steaming the asparagus and leeks releases liquid, ensuring the quiche won’t be watery.

More Quiche Recipes You’ll Love

For more breakfast and brunch ideas, check out these six delicious quiche recipes to inspire your next meal!

• Crustless Quiche Lorraine
• Spinach Ricotta Quiche
• Crustless Broccoli Cheddar Quiche
• Three-Cheese Zucchini Quiche
• Mini Quiche
• Potato Jalapeño Quiche

Vegetable Crustless Quiche

4 Cals:149 Protein:10 Carbs:6 Fat:9.5 Fiber:1.2 This low-carb Spring Vegetable Crustless Quiche made with asparagus, leeks and fresh dill is the perfect way to embrace seasonal ingredients. Great for breakfast, brunch, or a light dinner! Course: Breakfast, Brunch, Lunch Cuisine: American

Prep: 15 minutes minsCook: 35 minutes minsTotal: 50 minutes mins Print Rate Pin Save Saved! WW Points Yield: 6 servings Serving Size: 1 slice 1x2x3x

Equipment

• Pie Dish or quiche dish

Ingredients

• cooking spray
• 2 cups chopped asparagus
• ¾ cup leek, cut into rings or half moons
• 1 cup crumbled feta
• ⅔ cup 2% milk
• ¼ cup half & half
• 5 large eggs
• ¾ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• ¼ cup chopped dill
• 1 teaspoon za’atar, optional

Instructions

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Steam the chopped asparagus & leeks in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 ½ to 3 minutes.
• Evenly spread the asparagus & leeks in the dish and top it evenly with the crumbled feta.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper. Pour the custard into the dish, top with dill & za’atar and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.

Nutrition

Serving: 1 slice, Calories: 149 kcal, Carbohydrates: 6 g, Protein: 10 g, Fat: 9.5 g, Saturated Fat: 4.5 g, Cholesterol: 174 mg, Sodium: 436 mg, Fiber: 1.2 g, Sugar: 3 g