Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or cooking spray.
Prepare the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5-7 minutes.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture.Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs and milk or cream until well combined.
Add the shredded cheese, salt, pepper, dried thyme, garlic powder, and paprika (if using). Mix well.
Assemble the Quiche:
Spread the cooked vegetables evenly in the greased pie dish or quiche pan.
Pour the egg mixture over the vegetables, making sure it spreads evenly.
Bake the Quiche:
Place the quiche in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
Cool and Serve:
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
Garnish with fresh herbs, if desired, and serve warm.
Tips:
Customize Your Fillings: Feel free to substitute or add other vegetables such as diced tomatoes, broccoli, or cooked asparagus.
Protein Additions: For added protein, you can mix in cooked bacon, ham, sausage, or even leftover chicken.
Make-Ahead: This quiche can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a quick breakfast or lunch.
Serve with a Side: Serve the crustless quiche with a side salad or fresh fruit for a complete meal.
This crustless savory morning quiche is hearty, flavorful, and perfect for a leisurely breakfast or brunch. It’s also a great way to sneak in extra vegetables into your morning routine. Enjoy!

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or cooking spray.
Prepare the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5-7 minutes.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until they release their moisture.Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs and milk or cream until well combined.
Add the shredded cheese, salt, pepper, dried thyme, garlic powder, and paprika (if using). Mix well.
Assemble the Quiche:
Spread the cooked vegetables evenly in the greased pie dish or quiche pan.
Pour the egg mixture over the vegetables, making sure it spreads evenly.
Bake the Quiche:
Place the quiche in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.
Cool and Serve:
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
Garnish with fresh herbs, if desired, and serve warm.
Tips:
Customize Your Fillings: Feel free to substitute or add other vegetables such as diced tomatoes, broccoli, or cooked asparagus.
Protein Additions: For added protein, you can mix in cooked bacon, ham, sausage, or even leftover chicken.
Make-Ahead: This quiche can be prepared ahead of time and stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a quick breakfast or lunch.
Serve with a Side: Serve the crustless quiche with a side salad or fresh fruit for a complete meal.
This crustless savory morning quiche is hearty, flavorful, and perfect for a leisurely breakfast or brunch. It’s also a great way to sneak in extra vegetables into your morning routine. Enjoy!