Crustless Quiche

A few weeks ago I noticed several of my clients were struggling with their breakfasts. Not necessarily that they couldn't find healthy options, but that they were eating the same thing every day and struggling with variety. 

So, as we sat and talked about their options, quiche quickly came to mind. I hadn't had quiche in years, and after being a strict vegan for 6 years, I rarely consume eggs. However, when I do eat them, I want them to be pasture raised and from a local farm -if possible.

Long story short, I naturally began craving it. So, I figured I would give it a go, and boy am I glad I did! I chose to do a crustless quiche, but you could easily use this same recipe on a pre-made crust of your choice.


1/2 large yellow onion, sliced into thin strips 

1 red bell pepper, sliced into thin strips 

2 cups fresh baby spinach

1 handful of fresh basil, leaves pulled off of the stems, but still whole

1/2 cup freshly chopped parsley 

12 pasture raised eggs

2 tablespoons of non-dairy milk 

2 tablespoons of "Gourmet Santa Maria Sea Salted BBQ Rub" from Savory Spice Shop in OKC, (or sub for 1 teaspoon sea salt, 1/4 tsp black pepper, 1 teaspoon garlic powder, & 1 teaspoon dried parsley)

Optional add ins: nutritional yeast, shallots, mushrooms, asparagus, etc. 


Pre-heat your oven to 350 degrees fahrenheit. 

Grease a pie dish with olive oil or coconut oil.

Toss your sliced onion, sliced pepper, baby spinach, basil, parsley, and dried seasonings into a large mixing bowl. Once combined, place in your pie dish and set aside. 

Crack open all 12 eggs into the mixing bowl and add a splash of non-dairy milk. Whisk until fluffy and pour on top of the veggie mixture into the pie dish. 

Place in the oven for 60 minutes, or until cooked all the way through. 

Serve immediately or store in the fridge.