Making this Crustless Caprese Quiche Recipe is a perfect way to start a weekend off with an amazing burst of flavor. It is the ideal breakfast or brunch recipe. Best of all, it is made in 45 minutes!
This recipe is one that my family requests often. It’s a quiche with no crust which allows it to be a gluten-free, and is lower in carbs.
It’s also meatless and it will still leave you feeling full and satisfied. Whip this up and serve guests or your family this weeknight.
🍽️ Why This Recipe Works
Simple Ingredients – No tough, hard to find ingredients. It’s just a simple and delicious dish.
Vegetarian – If you or someone you know is vegetarian, this is a great recipe to make for any meal of the day.
Filling – It will easily fuel your body until your next meal.
The ingredients are so great together. Let’s discuss them in a little bit more detail.
Eggs: 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 and Herbs: The combination of fresh basil, garlic salt, Italian seasoning, and ground pepper work beautifully together.
Mozzarella: Adding cheese is a must unless you are dairy-free. It’s so good, and it keeps you satisfied and coming back for more.
Step One: Preheat your oven and spray a pie plate with nonstick spray then set aside.
Step Two: In a large bowl, whisk together the whole eggs, and then add the additional egg whites slowly while mixing until they are frothy.
Step Three: Add in the milk, butter, basil, salt, pepper, and Italian seasoning. Stir until well-combined, and pour into the pie plate.
Step Four: Top with sliced tomatoes. Place a mozzarella pearl on each tomato slice.
Step Five: Sprinkle additional basil or Italian seasoning over the top before popping into the oven to bake as directed.
🍽️ Meal Prep And 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 the Freezer Tips and Storage Times printable 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 to each 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.
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 this 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
- Pie Plate
- 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
- 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.
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.