I’ve made a lot of crustless quiches in the past, and with Spring in full swing, I decided to make one that used up the bounty of veggies that Spring offers up such as spinach, mushrooms, and asparagus. Unlike some of my other quiches, I wanted this one to be the absolute start of the plate. So, I stuffed it full of veggie goodness, used more eggs, less milk, and ended up with a low calorie, high flavor dish that was perfectly suited to Spring.

I think one of my favorite things about quiche has to be that it can literally be enjoyed as a meal at any time of day; breakfast, brunch, lunch, dinner… any and all! When enjoying with breakfast or as brunch, I serve it with fresh fruit. But if it’s al lunch or dinner option, I dress it up with a soup and/or salad!

When I said that this quiche was loaded with veggies, I meant it! Originally I was just going to cook up 2 cups of raw veggies, but I ended up using a lot more and I was so glad that I did. All those veggies in there really make this a more hearty crustless quiche while still keeping those calories good and low. Plus, I mean, I’ll eat more veggies anytime I can!

This time around I served my quiche with a side salad for dinner, but since there was leftovers I heated it up the next day for breakfast and had that with some fruit. Oh, did I mention you can prepare this quiche ahead of time? That’s right. Do everything up until the baking then cover and store in the fridge until you’re ready to bake and enjoy.

Step-by-Step Photos: