Crustless Breakfast Quiche 

1 min read
Crustless quiche

Photo credit: Kristine’s Kitchen


If you love the classic taste of quiche but don’t want the fuss of cooking with pastry, this crustless recipe is for you!


Yield: 8 servings



  • 1 red onion, finely chopped 
  • 1 garlic clove, minced 
  • 1 c. (250 ml) chopped cauliflower florets 
  • 1½ c. (350 ml) thickly sliced Brussels sprouts 
  • Cooking oil spray 
  • 8 large eggs 
  • 100 g (3.5 oz) natural cottage cheese 
  • 400 g (14 oz) canned baked beans, divided 
  • Seasoning to taste 
  • 6 cherry tomatoes, halved 
  • A handful of fresh parsley, chopped, to serve (optional) 



  1.  Preheat the oven to 350°F (180°C).
  2. Place the onion, garlic, cauliflower and Brussels sprouts in a deep non-stick quiche dish or another ovenproof dish. Spray with cooking oil spray, toss to coat and bake for 20 minutes or until the vegetables are almost tender.
  3. Meanwhile, whisk the eggs and cottage cheese together in a bowl or jug, and stir in half the baked beans and season as desired.
  4. Remove the dish from the oven, pour the egg mixture over the vegetables and gently stir. Spoon the rest of the beans on top, poke in the halved tomatoes and bake for 30 minutes or until set and golden.
  5.  Cut into 8 portions and scatter with chopped fresh parsley to serve if desired.