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This easy crustless quiche recipe was inspired by my summer herb obsession… fresh basil! Keto crustless quiche Caprese is made without crust, and gets its inspiration from classic Caprese salad and avocado Caprese salad – one of my favorite uses for fresh basil. Think “the brunch take” on summer’s best salad!
You can turn this into a regular keto quiche with a crust as well, but if you want the fastest, easiest way to make a quiche, crustless is the way to go. Like my crustless zucchini quiche, it packs so much summery flavor into every bite.
This easy keto crustless quiche recipe was originally published on June 30, 2016 and updated in July 2020 to add in helpful tips and step-by-step photos. Here’s one of the original photos if you’re curious!
I first made this quiche when one of my first basil plants was growing out of control and I needed to use up a lot of the basil quickly. But, the method I use here makes a good base for any low carb quiche recipe, even if you want to change up the fillings.
For me, this one is definitely toward the top of the list for the best crustless quiche recipe!
If you love quiche, be sure to try out keto quiche Lorraine as well – found in my Easy Keto Cookbook.
How To Make A Crustless Quiche
The instructions here are for a quiche caprese, but you can use the same method for a basic crustless quiche recipe, no matter what fillings you want to use. Check the FAQ’s further below for how to make crustless quiche using a variety of different fillings.
- Make caprese filling. Combine tomatoes, basil, minced garlic, and mozzarella pieces in a bowl. Transfer mixture to the bottom of a round glass pan.
- Whisk eggs. Whisk together eggs, almond milk, sea salt, and black pepper. Pour egg mixture over tomatoes and basil.
- Bake. Bake quiche Caprese until almost set. Dot the remaining mozzarella cheese on the top of the partially baked quiche and bake until golden brown. Drain any excess liquid from tomatoes and garnish with fresh basil ribbons.
TIP: If you can tolerate a little natural sugar, you can even lightly drizzle balsamic vinegar or glaze on top. That part is totally optional, though.
Crustless Quiche Recipe FAQs
How do you make crustless quiche using different fillings?
While I opted for a Caprese version, this is actually an excellent basic crustless quiche recipe that you can dress up any way you like.
The method is very similar to my vegetable frittata recipe, we just bake crustless quiche in the oven only:
- Pre-cook vegetables IF they need to be cooked. One of the reasons I picked quiche Caprese is that it’s not necessary to cook the fillings. Tomatoes and basil hold up pretty well uncooked. But with most vegetables, you’ll want to cook them before adding to the pan.
- Whisk the eggs, milk, salt and pepper. This is your base.
- Bake. If you want cheese on top of your frittata, it’s best to add that halfway or toward the end of cooking, to avoid burning it.
If you need ideas for crustless quiche fillings, these all work great:
- Bacon or sausage
- Keto vegetables – such as zucchini, bell peppers, broccoli, spinach, etc. As mentioned above, pre-cook these by sauteing or steaming first.
- Cheese – You can use hard cheeses like gruyere, cheddar, or gouda, or soft ones like feta, fresh mozzarella, or goat cheese
What is the difference between a frittata and a quiche?
Here are the main differences between a crustless quiche and a frittata:
- The cooking method. Crustless quiche recipes are simply baked in the oven, while a frittata starts on the stove top and moves to the oven later.
- The amount of milk. Quiche has more milk than a frittata does.
- The type of pan. Quiche with or without crust is made in a pie pan, while a frittata typically uses a cast iron pan so that it can go from stove top to oven.
Can you make it with a crust?
Yes, you can. Try almond flour pie crust or coconut flour pie crust.
Pre-bake the crust first, then follow the rest of the recipe. You’ll need to cover the crust edges with foil or a pie crust shield to prevent burning it.
Read my guide for the best keto quiche with crust here.
Is crustless quiche keto?
Yes, this is keto friendly crustless quiche, but you don’t have to be keto to enjoy it. Most crustless quiche recipes are naturally keto because they are low in carbs, but they are delicious to serve for anyone.
Each serving (1/6 of the quiche) has just 2.9 grams net carbs. It makes a great breakfast, brunch or even lunch.
Can you make this crustless quiche recipe dairy-free?
Yes, you can easily make this recipe dairy-free! Simply omit the mozzarella or use your favorite dairy-free cheese alternative.
Can you make it nut-free?
Yes. Use heavy cream or half & half instead of the almond milk. Coconut milk beverage (the thin kind in a carton, not the thick kind in a can!) works fine as well.
Easy Crustless Quiche Storage Instructions
Can you make it ahead?
Yes, you can make this crustless caprese quiche ahead of time. My easy crustless keto quiche makes a great meal prep breakfast or lunch option as it can be made ahead and reheated when you’re ready to eat it.
How to store crustless quiche
Store this crustless vegetable quiche in the refrigerator for 3-4 days.
Can you freeze crustless egg quiche?
Yes, you can freeze crustless quiche for 2-3 months.
Let thaw in the refrigerator for a few hours before reheating in a 350 degree F oven. I don’t recommend reheating in the microwave, which can make it soggy.
How to reheat quiche
Crustless quiche recipes can be reheated in the oven at 350 degrees F, until hot.
More Keto Brunch Recipes
Crustless quiche is perfect for brunch, don’t you agree? If you like this caprese quiche recipe, you might also like some of these other ideas for brunch:
- Perfect Omelette – Filled with veggies and topped with avocado, this is the healthiest way to start your day. Plus all my tips for a perfect omelette each and every time.
- Deviled Eggs with Bacon – Everyone’s favorite snack. Keto or not, these will fly off any plate.
- Coconut Flour Waffles – Light, fluffy, and delicious with strawberries and sugar-free whipped cream.
- Bacon In The Oven – Can’t have brunch without bacon! This is the fastest way to make lots of crispy bacon at once.
- Cauliflower Hash Browns – The perfect pairing to your brunch eggs.
Tools To Make Crustless Quiche
Tap the links below to see the items used to make this recipe.
- 9-inch Glass Pie Pan – This 9-inch glass baking dish is the perfect size for this quiche. (Be sure not to use a 10-inch pan, which will be too large.)
- Glass Mixing Bowls – 10 bowls so you’ll always have the size you need. Dishwasher and microwave safe.
Easy Keto Crustless Quiche Caprese Recipe
Low Carb Crustless Quiche Caprese (Gluten-Free)
Learn how to make the best crustless quiche, with tips & tricks! This easy crustless quiche recipe (Caprese style) is packed with tomatoes, basil and gooey cheese. It will become one of your go-to quiche recipes for brunch.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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Combine the tomatoes, basil, garlic, and 2/3 of the mozzarella pieces in a bowl. Transfer the mixture to the bottom a 9 in (23 cm) round (or square) glass or ceramic pan.
- Whisk together the eggs, milk, sea salt, and black pepper (you can reuse the same bowl). Pour the egg mixture into the pan over the tomatoes and basil.
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Bake for 40-45 minutes, until starting to set, but still jiggly and a little runny.
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Dot the remaining mozzarella pieces on top of the partially baked quiche. Bake until golden and completely set, about 20-25 minutes.
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If there is any liquid near the edges (from the tomatoes), drain before serving. Garnish with additional fresh basil ribbons.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1 slice, or 1/6 of entire quiche
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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37 Comments
Lori C.
0This was delicious, I just made it now. For me, it needed a tad more basil, so I will garnish it with more on reheating for another meal tomorrow. I used almond milk and it turned out fluffy and custard like. The texture was absolutely amazing. Also, this was done baking in about 35 minutes, I had a clean knife. Very good recipe, thank you! (This was my first time making a quiche of any type)
Mary
0If you substitute spinach for basil, how much would you use?
Wholesome Yum D
0Hi Mary, Spinach isn’t really a sub for basil but you could just use the same amount.
Angela Wood
0Can I use goat cheese instead?
Wholesome Yum M
0Hi Angela, Sure!
Leah Wagner
0This quiche was delicious, Maya! Thank you for the recipe, and I look forward to following your creations!
Joan Sherman
0Loved this recipe. Added grilled asparagus and ham. Thank you for the recipe.
Michele Tracy
0This is my 2nd post for your quiche to show the ease and versatility of this recipe. I’ve been trying to bring in a breakfast quiche or casserole into my office on a Monday that will last me all week. This was perfect. I am in the middle of moving so I am trying to empty out most of my fridge supplies. I made minor changes to this recipe so I could use what I had and not add supplies. I used freeze-dried basil instead of fresh since my plant is done for the season. I didn’t have mozzarella balls or blocks but I did have shredded mozzeralla and string cheese. I cut up the string cheese and put that in the pan and used the shredded as the topper. Also, I found i had a bit of my own basil pesto and sundried tomato pesto left, so I added them into the mixture. It came out perfect. Thank you for your hard work with posting recipes. I have enjoyed many of yours.
Michele
0Loved this recipe. Very easy and great way for me to use up some of my fresh basil before winter destroys my plant. I made it for a brunch with my neighbors as well as some coworkers. All of them raved. It was tasty and easy to prepare.
Karen Mc
0WOW! Is this ever GOOD ! ! ! I will be making this again and again! ! ! Thanks so much for this recipe!
melissa
0Hi! Im looking forward to making this. I want to use liquid egg white substitute … will that be ok? Thanks!
Wholesome Yum M
0Hi Melissa, Yes, the recipe should still work. 3 tablespoons of liquid egg whites equals one whole egg.
Taryn
0We really enjoyed this quiche.
wilhelmina
0I truly love this quiche! It shows off my garden tomatoes and basil perfectly. It is delicious any time of day!
Dee Misenhimer
0Why don’t you put how many carbs are in the recipes? I’m on a Keto diet and I need to know how many carbs are in each recipe.
Maya | Wholesome Yum
0Hi Dee, I always do. 🙂 The nutrition info is on the recipe card above.
Carolyn
0I just made this and it was delicious!
Maya | Wholesome Yum
0Thank you so much, Carolyn!
Stella
0How much is one serving please?
Maya | Wholesome Yum
0Hi Stella, The serving size is always on the recipe card. For this recipe it’s 1 slice, or 1/8 of the entire quiche.
Sherri McClintock
0The recipe card states Serving size: 1 slice, or 1/6 of entire quiche. I added bacon and spinach. It was very tasty.
Deanna
0Hello! The recipe says 1 serving is 1/6 of the quiche. Could you please clarify if it is in fact 1/6 or 1/8? 1/8 is definitely easier to cut! Excited to make this either way
Wholesome Yum M
0Hi Deanna, My apologies. A serving is 1/6th of the pie, as stated in the recipe card.
Romi van Rooyen
0I just tried the recipe and it came out really well. I replaced the basil with spinach though. Next time I would use less tomatoes and maybe add some meat like bacon or sausage.
Maya | Wholesome Yum
0Thank you, Romi! Adding bacon or sausage is a great idea!
Cathy
0Can this be frozen? I am going to visit my parents and am trying to prep some healthy meals for my very kitchen challenged husband. Thanks for all of the wonderful recipes!
Maya | Wholesome Yum
0Hi Cathy, I haven’t tried freezing this one. It will probably work okay, but the texture might be different.
Christy
0This sounded good, but four cloves of garlic leaves no other flavor. I adore garlic, and this was so overwhelming that I couldn’t even finish one piece. I would suggest leaving this out altogether or using much less and sauteeing it before putting it in with the other ingredients.
Maya | Wholesome Yum
0Hi Christy, Sorry to hear it seemed like too much garlic to you. Admittedly I’m a garlic lover, but didn’t notice it to be overpowering. It may vary depending on how big the cloves are, too. Sauteing the garlic first sounds like a great idea. I hope you’ll give it a try again with less garlic, or omitting it if it’s not for you.
Becky
0Hi Maya! I made this over the weekend at a family gathering, as a low-carb option. I used fresh mozzarella “pearls,” which are smaller than what the recipe suggested, but it’s what the grocery store had. It still turned out quite well. Smells wonderful while baking! I will make it again for myself, using a half-recipe in a smaller pan.
Maya | Wholesome Yum
0Hi Becky, I’m so glad to hear it went well for you! Any size of mozzarella pieces should work just fine, as you have seen. A half recipe sounds like a wonderful idea for a smaller batch.
Elaine Markley
0Looks great. One question, though. You say to line the pan. Line it with what?
Maya | Wholesome Yum
0Thank you for catching that, Elaine! I updated the recipe. It actually doesn’t need to be lined, as long as the pan is glass or ceramic. I originally made this in a regular pan and it needed to be lined with foil (and greased), because eggs will still stick even to a non-stick pan. However, I ended up going with a glass pan instead for the final recipe, which doesn’t need to be lined (and looks better if you serve it right in the pan). So, line it with foil and grease it if you use a non-stick or aluminum pan, or just use a glass pan like I did and skip the lining step. Hope this helps!
Kim | Low Carb Maven
0I love having fresh basil around and having a plant is the way to go. I get so tired of throwing away spoiled basil, parsley and cilantro that I use as garnishes. This quiche sounds good and i can’t believe how low the carbs are. Thanks for a great recipe.
Maya | Wholesome Yum
0Yes!! I need to start thinking about buying other herbs as plants, too. I can never use them all up before they spoil, especially parsley!
dailyciabatta
0Oh Maya, this looks incredible! I love having fresh basil and ended up buying two plants since I go through it so fast! And I think I need a third because it’s just that good to have on hand. Can’t wait to use some for this!
Maya | Wholesome Yum
0Thank you so much, Corrine! I think I need to buy another plant, too. I used up almost all the leaves from mine for this recipe. Now what am I going to do?!