What’s inside: a Vegetable Egg Casserole with the richness of a classic quiche without the heaviness of a crust. This easy crustless quiche is packed with spinach, bacon and artichokes – perfect for meal prep or brunch.

Crustless Quiche Recipe

A protein- and veggie-packed way to start the day, today’s Vegetable Egg Casserole is a riff on a crustless quiche that can be customized to suite your family’s favorite veggie preferences.

A traditional crustless quiche has more milk and less eggs, which can make for a lighter, more custardy texture; however, my priority is delivering a high-protein, nutrient-dense breakfast that my kids can eat on the go (and a traditional crustless quiche is not the sturdiest breakfast food).

I make this casserole at least once a month for a breakfast meal prep. We enjoy half of it the day it is prepared and then I slice the rest into grab-and-go portions for busy mornings throughout the week.

(You can even double the recipe – it freezes well for up to two months.)

Change out the veggies based on what your kids like or what you already have on hand and feel free to swap out the seasonings for your personal favorites, too! I love adding Italian seasoning – while my kids will never get tired of Everything But the Bagel Seasoning!

— Jennifer

Ingredients for Veggie Egg Casserole

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Olive Oil
Diced Onion
Minced Garlic
Spinach
Artichoke Hearts, chopped
Cooked Bacon, chopped
Crushed Red Pepper, or to taste
Basil (dried or fresh)
Salt and Pepper, to taste
Mozzarella Cheese, shredded
Grated Parmesan Cheese
Large Eggs
Milk

Kitchen Tools You May Find Helpful

9″ x 13″ Casserole Dish
Skillet or Frying Pan
Spatula
Sharp Kitchen Knife
Cutting Board
Whisk
Large Bowl
Measuring Cups and Spoons

How to Make a Vegetable Egg Casserole

To Prep: Preheat the oven to 350F and grease a baking pan or glass casserole dish. Cook bacon in advance.

Sauté veggies until tender.
Combine veggies and cheese in casserole dish.
Top the veggies with whisked eggs, milk and more cheese.
Bake for 30–35 minutes until eggs are cooked through.

Crustless Quiche Prep Tips

Squeeze cooked spinach firmly to remove excess moisture before adding it to the pan. This preserves the custard’s structure.
If using jarred artichokes, pat them dry with a towel to avoid introducing brine into the egg mixture.
You can use egg whites only, if desired, though the casserole will be firmer and less rich. Use about 2 cups of liquid egg whites.
The casserole can be prepared the day before – assemble, cover and refrigerate. Bring to room temperature before baking.

More Easy Breakfast Recipes

Vegetable Egg Casserole (Printable Recipe Card)

If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.

Yield: 1 casserole, approximately 8 servings

Vegetable Egg Casserole

Name: Vegetable Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 1 Tablespoon Olive Oil; 1/2 cup Diced Onion; 2 Tablespoon Minced Garlic; 6 cups Spinach; 1 1/2 cups Artichoke Hearts, chopped; 1 cup Cooked Bacon, chopped; 1 teaspoon Crushed Red Pepper, or to taste; 1 teaspoon Basil (or 1 Tablespoon fresh); Salt and Pepper, to taste; 1 1/2 cup Mozzarella Cheese, shredded; 1/4 cup Grated Parmesan Cheese; 10 Large Eggs; 1/4 cup Milk

This vegetable egg casserole skips the crust and keeps the flavor. Easy to prep ahead and bakes into clean, sliceable squares. A protein- and veggie-packed breakfast kids will love.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

1 Tablespoon Olive Oil
1/2 cup Diced Onion
2 Tablespoon Minced Garlic
6 cups Spinach
1 1/2 cups Artichoke Hearts, chopped
1 cup Cooked Bacon, chopped
1 teaspoon Crushed Red Pepper, or to taste
1 teaspoon Basil (or 1 Tablespoon fresh)
Salt and Pepper, to taste
1 1/2 cup Mozzarella Cheese, shredded
1/4 cup Grated Parmesan Cheese
10 Large Eggs
1/4 cup Milk

Instructions

Pre-heat the oven to 350F degrees.
Spray a baking pan or glass casserole dish with non-stick spray and set aside.
Set a large skillet on medium heat and add your olive oil.
Once the oil is hot, add your onions and cook until tender, about 3 minutes, then add your garlic and cook for an additional 2 minutes.
Add your spinach and stir occasionally until spinach is wilted.
Add artichoke hearts, chopped bacon and crushed red pepper. Stir and continue to cook for 2-3 minutes.
Place the veggie mixture into the prepared baking pan and add 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
In a large bowl, beat together the eggs with the milk.
Pour the egg mixture over the cooked vegetables.
Top with the remaining cheese.
Bake for 30-35 minutes, until the egg is cooked through.
Remove from the oven and let cool for 10 minutes before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 511Total Fat: 33gSaturated Fat: 14gUnsaturated Fat: 19gCholesterol: 311mgSodium: 1209mgCarbohydrates: 19gFiber: 8gSugar: 3gProtein: 39g