This Zero-Point Crustless Vegetable Quiche is an easy, satisfying, protein-rich meal that is perfect for breakfast, brunch, lunch, or a light dinner. There is no crust to prepare, which makes this recipe much quicker and lighter than a traditional quiche. Simply whisk the eggs and seasonings together, fold in your favourite vegetables and lean fillings, and bake until beautifully golden and puffed.
The quiche pictured has a gorgeous golden-brown top with spinach, green onions, mushrooms, and small pieces of vegetables throughout. The inside is soft, tender, and flavourful, while the edges become lightly golden as they bake.
The best thing about a crustless quiche is its flexibility. You can use spinach, mushrooms, tomatoes, onions, bell peppers, zucchini, broccoli, or other favourite zero-point vegetables. You can also adjust the seasonings to create a completely different flavour every time.
If you’re following WW/Weight Watchers, the exact SmartPoints/Points value depends on your specific WW plan and the brands and ingredients you use. The recipe below is designed around commonly zero-point ingredients, but always verify your personal plan. If all ingredients qualify as zero points on your plan, cutting the quiche into 6 servings makes each serving 0 points.
Zero-Point Crustless Vegetable Quiche Recipe
Prep Time
15 minutes
Cook Time
35–45 minutes
Total Time
50–60 minutes
Servings
6
Course
Breakfast, Brunch, Lunch, Dinner
Cuisine
American
Difficulty
Easy
Ingredients
For the Quiche
6 large eggs
1 cup nonfat plain Greek yoghurt
1 cup fresh spinach, chopped
1 cup mushrooms, finely sliced
½ cup green onions, chopped
½ cup diced bell pepper
½ cup diced zucchini
¼ cup finely diced onion
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
¼ teaspoon paprika
1 tablespoon fresh parsley, chopped, optional
Optional Zero-Point-Friendly Additions
Depending on your WW plan, you can also add:
Extra spinach
Broccoli
Cauliflower
Tomatoes
Asparagus
Fresh herbs
Chives
Cilantro
Red pepper flakes
Important: If you’re specifically counting WW Points, check your current plan before adding ingredients such as cheese, oil, bacon, sausage, cream, or regular dairy products because these can change the Points value.
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly spray a 9-inch pie dish or similar oven-safe baking dish with a zero-calorie cooking spray if permitted within your plan.
For easier cleanup, you can also place a piece of parchment paper on the bottom of the dish.
2. Prepare the Vegetables
Wash and prepare all of your vegetables.
Chop the spinach into smaller pieces and slice the mushrooms. Dice the bell pepper, zucchini, and onion into small, evenly sized pieces.
Keeping the vegetables relatively small helps them distribute throughout the quiche instead of sinking to the bottom.
If your mushrooms or zucchini contain a lot of moisture, it’s a good idea to cook them briefly before adding them to the quiche. This prevents excess water from making the finished quiche soggy.
3. Cook the Vegetables
Place a nonstick skillet over medium heat.
Add the mushrooms, onion, bell pepper, and zucchini. Cook for approximately 4–6 minutes, stirring occasionally.
Add the chopped spinach during the final 1–2 minutes and cook until it wilts.
You don’t need to heavily brown the vegetables. The goal is simply to remove some moisture and soften them slightly.
Remove from the heat and allow the vegetables to cool for a few minutes.
4. Make the Egg Mixture
In a large mixing bowl, whisk together the eggs and Greek yoghurt.
Whisk until smooth and well combined.
Add:
Garlic powder
Onion powder
Italian seasoning
Black pepper
Salt
Paprika
Mix thoroughly.
The Greek yoghurt makes the egg mixture creamy and helps create a soft, tender texture after baking.
5. Add the Vegetables
Add the cooked vegetables and chopped green onions to the egg mixture.
Add fresh parsley if using.
Gently stir everything together until the vegetables are evenly distributed.
At this point, the mixture should look colourful and fairly thick.
6. Pour Into the Baking Dish
Transfer the mixture into your prepared pie dish.
Use a spatula to spread the vegetables evenly across the surface.
Give the dish a gentle shake so the egg mixture settles around the vegetables.
7. Bake
Place the dish in the preheated oven.
Bake for approximately 35–45 minutes, depending on the depth and size of your baking dish.
The quiche is done when:
The centre is set.
The top is lightly golden.
The edges are slightly puffed.
A knife inserted near the centre comes out mostly clean.
Try not to overbake it because excessive baking can make the eggs rubbery.
8. Rest Before Slicing
Remove the quiche from the oven and let it rest for approximately 10 minutes.
This step is important because the quiche continues to set as it cools.
Slice into 6 equal pieces and serve.
Notes
Why Make It Crustless?
Traditional quiche usually contains a pastry crust, which adds additional carbohydrates, fat, and calories. Removing the crust makes this version simpler and lets the vegetable and egg mixture take centre stage.
It also means there is no rolling, chilling, or blind-baking pastry.
Use Fresh Vegetables
Fresh vegetables provide the best texture, but frozen vegetables can also work. If using frozen spinach or other frozen vegetables, thaw and squeeze out as much water as possible before adding them.
Don’t Add Too Much Liquid
Vegetables such as zucchini, mushrooms, and tomatoes naturally release water while cooking. Cooking them briefly first helps prevent a watery quiche.
Let It Rest
Don’t slice the quiche immediately after removing it from the oven. Giving it several minutes to rest allows the centre to firm up and makes cleaner slices.
Tips for the Best Crustless Quiche
1. Don’t Overfill the Dish
The egg mixture expands slightly while baking. Leave a little room at the top of your baking dish.
2. Chop Vegetables Small
Small pieces distribute better throughout the quiche and make every bite flavourful.
3. Remove Excess Moisture
This is one of the most important tips. Mushrooms, zucchini, spinach, and tomatoes can release quite a bit of water.
4. Experiment With Seasonings
Try different combinations of herbs and spices. Italian seasoning works beautifully, but you can also use:
Dill
Basil
Oregano
Thyme
Chives
Parsley
Red pepper flakes
Smoked paprika
5. Don’t Overbake
A perfectly cooked quiche should be tender and moist in the centre. Once the centre is set, remove it from the oven.
6. Make Individual Portions
You can bake the mixture in a muffin tin to create individual mini crustless quiches. Reduce the cooking time and start checking them after about 18–22 minutes.
Serving Suggestions
This quiche is delicious served warm, but it can also be enjoyed cold or at room temperature.
For breakfast, serve one slice with fresh fruit.
For lunch, pair it with a large green salad, cucumber salad, or tomato salad.
For dinner, serve it alongside roasted vegetables or a light vegetable soup.
You can also prepare the quiche ahead of time and portion it into six slices for easy meals throughout the week.
Storage
Allow leftover quiche to cool before storing.
Place the slices in an airtight container and refrigerate for 3–4 days.
To reheat, microwave an individual slice for approximately 45–90 seconds, depending on your microwave.
You can also reheat it in a 350°F oven until warmed through.
For meal prep, divide the quiche into six portions and store them individually. This makes grabbing a quick breakfast or lunch incredibly easy.
Nutritional Information
Approximate nutrition per serving, based on 6 servings:
Calories: approximately 130–160
Protein: approximately 13–15 g
Carbohydrates: approximately 5–7 g
Fat: approximately 6–8 g
Fibre: approximately 1–2 g
Sugar: approximately 3–4 g
Sodium: approximately 250–350 mg
Nutrition will vary according to the exact vegetables, yoghurt, eggs, and seasonings used.
WW Points
If every ingredient used qualifies as 0 Points on your individual WW plan, the quiche can be 0 Points per serving when divided into 6 servings.
Because WW programmes and ZeroPoint foods can vary, check the current WW calculator/app for your exact ingredients rather than relying on a universal Points value.
Benefits of This Crustless Quiche
High in Protein
Eggs and Greek yoghurt provide protein, which makes this quiche more satisfying than many traditional breakfast pastries.
Packed With Vegetables
Spinach, mushrooms, zucchini, peppers, and onions add colour, flavour, fibre, vitamins, and minerals.
No Traditional Flour Crust
Because this recipe doesn’t require a pastry crust, preparation is much easier, and you avoid the ingredients typically used to make a traditional quiche crust.
Meal-Prep Friendly
One baked quiche gives you six ready-to-eat portions, making it excellent for busy mornings and planned lunches.
Customisable
You can change the vegetables and seasonings according to whatever you have in your refrigerator.
Satisfying
The combination of protein-rich eggs, Greek yoghurt, and plenty of vegetables creates a filling meal without requiring a heavy crust.
Frequently Asked Questions
Can I make this quiche without Greek yoghurt?
Yes. Greek yoghurt helps create a creamy texture, but you can experiment with other suitable low-fat or non-fat dairy alternatives. Keep in mind that changing ingredients may affect the nutrition and WW Points.
Can I use frozen spinach?
Absolutely. Thaw the spinach completely and squeeze out as much liquid as possible before adding it.
Can I add cheese?
Yes, cheese can make the quiche especially delicious. However, cheese may add WW points, calories, and fat, so it should be counted according to your plan.
Can I add meat?
Cooked chicken, turkey, or another lean protein can be added. However, the Points value will depend on the specific meat and your WW plan.
Why is my quiche watery?
The most common reason is excess moisture from vegetables. Mushrooms, zucchini, spinach, and tomatoes should be cooked or drained before being added.
Why did my quiche puff up and then collapse?
That’s completely normal. Eggs naturally puff as they cook and then settle slightly as they cool. A small amount of shrinkage doesn’t mean the quiche failed.
Can I make it ahead?
Yes. This is an excellent make-ahead recipe. Bake it, cool it completely, slice it into six portions, and refrigerate.
Can I freeze crustless quiche?
Yes. Cool it completely, slice into portions, wrap individually, and place in a freezer-safe container. Thaw in the refrigerator before reheating for the best texture.
Can I use other vegetables?
Definitely! Try broccoli, asparagus, tomatoes, cauliflower, kale, mushrooms, bell peppers, zucchini, or additional spinach.
How do I know when it’s finished?
The centre should be set rather than liquid, and the top should be lightly golden. A knife inserted into the centre should come out mostly clean.
Final Recipe Summary
This Zero-Point Crustless Vegetable Quiche is one of those recipes you can make again and again without getting bored. It’s simple, filling, colourful, and incredibly adaptable. The combination of fluffy eggs, creamy Greek yoghurt, spinach, mushrooms, peppers, zucchini, and savoury herbs creates a satisfying meal with very little effort.
