I have concluded that pie crusts are too much drama for my early mornings. This crustless caprese quiche is one of my genius workarounds for a fast but memorable breakfast! The classic caprese flavors – tomato, basil, and mozzarella – are ridiculously easy to enjoy in this fancy-looking but actually dump-and-bake recipe.
This recipe is one that my family requests often. It’s a quiche with no crust so it’s also gluten-free and low-carb. I love how it feels indulgent while actually being a super healthy choice!
🍅 Ingredients
The ingredients are so great together. Let’s discuss them in a little bit more detail.
✅Whole eggs & egg whites: Eggs are the main ingredient in most quiche recipes, and this one isn’t any different. We use eggs and egg whites for perfect results.
✅Seasonings & herbs: The combination of fresh basil, garlic salt, Italian seasoning, and ground pepper work beautifully together.
✅Fresh mozzarella: Adding mozzarella is a must for any caprese dish. I used mozzarella pearls, but you can definitely grab a larger ball and just chop it into small cubes.
✅Tomatoes: Another must-have ingredient for a caprese quiche. Sadly, there is no substitute so make sure you have a few tomatoes on hand.
✅Milk
✅Melted butter
🍽️ Instructions
👉Step 1: Preheat your oven to 350°F and spray a pie plate with nonstick spray, then set it aside.
👉Step 2: In a large bowl, whisk together the whole eggs, and then add the additional egg whites slowly while mixing until they are frothy.
👉Step 3: Add in the milk, melted butter, basil, salt, pepper, and Italian seasoning. Stir until well-combined, and pour into the pie plate.
👉Step 4: Top with the sliced tomatoes.
👉Step 5: Place a mozzarella pearl on each tomato slice and sprinkle additional basil or Italian seasoning over the top before popping into the oven. Bake for 35-45 minutes or until the center is set and the edges are golden brown.
🍱 Meal Prep & Storage
Don’t miss the opportunity to meal prep this one and even use the option of making it early and freezing it for a later lunch or emergency dinner when you don’t feel like cooking.
🔸Store your quiche in the refrigerator if you don’t eat it all right away. It also freezes extremely well!
🔸Freeze it either raw or cooked. If freezing before cooking, place the prepared pie tin on a baking sheet and flash freeze for 2-3 hours.
🔸Remove, wrap well, label it, and place it on a shelf. Don’t put anything on top of it until it is frozen completely. Stack them in the freezer.
🔸If baking them first, allow it to cool completely before wrapping and freezing. I usually bake mine and then slice into individual servings.
🔸I freeze each serving separately so it is easy for me to grab a slice and reheat for a healthy breakfast. I love double-checking this practical free printable freezer food storage chart to always make sure I know how long each dish will stay safe in the freezer.
🍴 Should I Drizzle The Top with Balsamic Vinegar?
While traditional caprese includes a vinegar drizzle, it may not be complementary to a quiche. I recommend offering it to your guests by having the bottle on the table for them to drizzle if wanted.
Personally, I think a small bit adds a robust flavor after it is cooked and served, but if you aren’t a big fan of the rich tartness of balsamic, it might be off putting. Offer, but don’t add before serving.
🥘 What Pan Should I Use?
Since this is crustless, you have options. Check this out! You can even divide it into two or three small pans (make sure to watch the cooking time if you do this!) and freeze part of it.
Think of holiday mornings or giving one to a friend that has had surgery or just needs a helping hand. You get a little and they get a little!
You are not limited to using a pie pan for a crustless quiche. Use what you have. Don’t buy a special pan for this one unless you are needing (wink* wink*) a new one.
❓ FAQ
The original dish is Italian and called caprese salad. Traditional caprese includes mozzarella, tomato, basil, and a drizzle of balsamic vinegar.
For this recipe, I skip the vinegar, but include the rich creamy cheese, fresh basil, and of course, sliced tomatoes.
Yes! If you prefer a quiche with a crust and have no dietary restrictions, feel free to add one to the recipe. Use any ready-made pie crust you prefer. I also have a great homemade pie crust recipe in my Spinach Tomato Quiche recipe if you prefer making homemade.
Want individual portions? Make them in muffin tins like this hash brown quiche recipe! That is perfect for a grab-and-go breakfast for those busy days.
🥄 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Crustless Caprese Quiche Recipe
Equipment
- Pie Plate
Ingredients
- 5 Eggs
- 5 Egg Whites
- ¾ cup Milk
- 2 tbsp Butter melted
- 2 Tomatoes sliced
- 1 package Mozzarella Pearls saving 6-7 for end of recipe
- 3 tbsp Basil (fresh) chopped
- 1 tsp Garlic Salt coarse ground
- ¼ tsp Italian Seasoning
- ¼ tsp Ground Pepper
Instructions
- Preheat your oven to 350 degrees. spray pie plate with non stick cooking spray and set aside.
- In a large bowl crack 5 eggs and whisk, slowly add in egg whites and whisk until frothy. Next add seasonings and stir well.
- Pour it into a pie plate and slice tomatoes into thin rounds.
- Place the tomatoes on top of the quiche mixture and add a mozzarella pearl in the center of each tomato slice.
- Sprinkle with leftover basil and Italian seasoning.
- Bake for 45 minutes or until golden brown around edges.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
My quiche held together very well