Your favorite brunch treat just got a holiday upgrade! My Crustless Winter Quiche is the perfect, hearty breakfast to keep you warm during the cold winter months. Oh, and since it’s crustless, it’s also completely gluten-free and paleo-friendly, so it’s perfect for everyone! Who says you need to leave home to have an amazing, high-quality brunch dish?
In my opinion, quiches are one of the most underrated breakfast dishes. Maybe it’s because they’re often considered a labor of love, but friends, I am here to say “no more” to high-maintenence quiches. This recipe could not be more simple and easy to throw together anytime that you’re craving a hearty breakfast!
When I was growing up, if I smelled quiche baking away in the oven, it was often a sign that there was a special occasion going on. Quiches were always one of those dishes that we only ate on a holiday, or if someone was coming over to visit. Rarely did we ever eat quiche on a weekday, or just because… and to be honest, I get it!
Traditional quiches ARE a labor of love, and often take a lot of effort. Especially, if a homemade crust is involved. But in this recipe, we are shaking things up. This quiche is delicious, tastes just like your traditional recipe, AND is easy!
What makes this quiche so easy, you may ask? It’s crustless! Aka, no crust, no worries. But don’t worry, we’re still going to get that crispy exterior that we know and love. Oh, and since this recipe is crustless, it’s also gluten-free. So, for all of my gluten-free friends, run and make this recipe right now!
Are Quiches *Just* a Breakfast Dish?
While quiches are normally served for breakfast or brunch, they are truly great any time of day! I love a hearty quiche for dinner, or a slice of yesterday’s quiche warmed up for lunch. There are no rules here, and it’s truly perfect for whenever the craving strikes!
For a well-rounded breakfast or brunch, I recommend serving this quiche alongside my Easy Vegan Buttermilk Pancakes, or with some of my Paleo Nut and Seed bread toasted up and served on the side.
And if you want to serve this quiche for dinner, I recommend pairing it with my Hearty Broccoli Potato Soup, or my Healthy Chicken Caesar Salad. You can’t go wrong either way!
What You Need to Make This Crustless Winter Quiche
- Yellow Onion: Any onion can work well here, but I really recommend yellow onion for their mild, neutral flavor!
- Red Bell Pepper: I love cooked red bell pepper, not only for its flavor, but also because it’s full of Vitamin C and Beta Carotene (aka Vitamin A!)
- Zucchini: Zucchini is rich in magnesium, as well as vitamins A and C, so it’s the perfect, nutritious addition to this dish! Plus, it also adds a beautiful pop of color.
- Italian Sausage: Any Italian Sausage works great in this recipe! However, for this recipe, I am using mild Italian sausage, and I recommend using mild so that you really get the most out of the seasonings we’ll be adding.
- Olive Oil: Olive oil is my favorite oil to use, because it’s heart-healthy and also adds a beautiful flavor! You can use any neutral oil in this recipe, but olive oil is truly the best.
- Seasonings: In this recipe, we’ll be using Oregano, Paprika, Sea Salt, and Pepper. Yum!
- Eggs: Of course, you can’t make a quiche without eggs! Eggs are a “must” in this recipe, and can’t be substituted.
- Non-Dairy Milk: Any non-dairy milk works great in this recipe! I use almond milk because it’s what I have, so use whatever you would like. 🙂
How to Make This Crustless Winter Quiche
-
Start by slicing up your onions, bell pepper, and zucchini. Set aside.
-
Next, heat the olive oil in a large skillet on medium heat on the stove and sauté the onions for 5-6 minutes, or until they begin to soften and brown slightly.
-
Add the bell pepper, zucchini, and italian sausage to the pan, along with the oregano, paprika and black pepper. Continue to cook for another 5-7 minutes, until the sausage browns. I recommend using a wooden spoon to gently break apart the sausage.
-
While the veggies are cooking, preheat the oven to 350 F.
-
Next, grease a quiche dish with olive oil.
-
Transfer your cooked vegetable and sausage mixture into the greased dish.
-
Next, in a separate small bowl, whisk together the eggs and milk.
-
Pour the egg mixture into the quiche dish.
-
Bake for 45-50 minutes, until the edges begin to brown.
-
Once cooled, slice and enjoy!
How to Prepare This Crustless Winter Quiche Ahead of Time
If you’re low on time and want to prepare this quiche the night before, I’ve got you! There are three different ways to approach the preparation – it all just depends on what works for you.
- For the Freshest Flavor: To get the freshest quiche possible without the hassle of making it the day of, simply prepare all of your ingredients as instructed (following steps 1-6) and cover your dish with tinfoil. Place in the fridge overnight, and when you’re ready to eat it, simply take out of the fridge, uncover the foil, and add in the fresh eggs. Follow step 7-10 as instructed, and you’ll have a beautiful quiche in no-time!
- For the Quickest Fix: If you truly have no time, you can follow the same directions as above, but adding in the eggs as well. That way, all you’ll have to do is take it out of the fridge and pop it into the oven. It couldn’t be easier!
- For the No-Bake Option: And if you’d rather just reheat your fully-cooked quiche, then this is the option for you. Simply make your quiche as instructed, then cool completely, cover with foil, and place in the fridge. When you’re ready to eat it, preheat your oven to 350 F, and warm in the oven for about 10-15 minutes, until it reaches your desired temperature.
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
Ingredients
- 1 Large Yellow Onion, Thinly Sliced
- 1 Red Bell Pepper, thinly sliced into strips
- 2 Small Zucchini, thinly sliced into small coins, approx. 5-6mm in diameter
- ½ Pound Italian Sausage, removed from casing
- 3 Tablespoons Olive Oil
- 2 Teaspoons Oregano
- 1 Teaspoon Paprika
- ½ Teaspoon Ground Black Pepper
- 1 Pinch Salt
- 6 Large Eggs
- ⅓ Cup Non-Dairy Milk, I use almond milk, but any non-dairy milk works here!
Instructions
- Start by slicing up your onions, bell pepper, and zucchini. Set aside.
- Next, heat the olive oil in a large skillet on medium heat on the stove and sauté the onions for 5-6 minutes, or until they begin to soften and brown slightly.
- Add the bell pepper, zucchini, and italian sausage to the pan, along with the oregano, paprika and black pepper. Continue to cook for another 5-7 minutes, until the sausage browns. I recommend using a wooden spoon to gently break apart the sausage.
- While the veggies are cooking, preheat the oven to 350 F.
- Next, grease a quiche dish with olive oil.
- Transfer your cooked vegetable and sausage mixture into the greased dish.
- Next, in a separate small bowl, whisk together the eggs and milk.
- Pour the egg mixture into the quiche dish.
- Bake for 45-50 minutes, until the edges begin to brown.
- Once cooled, slice and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Can you freeze this??
Hi Suzanne, you can! However I don’t really recommend it. To maintain the best texture of the eggs, this recipe is best eaten as fresh as possible.