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Healthy no crust vegetable quiche. Scrumptious, low calorie quiche. Sure to be a hit with your family. | joeshealthymeals.com

Healthy No Crust Vegetable Quiche

Very tasty no-crust quiche that will become everyone's favorite.
Course Main dish
Cuisine Italian
Keyword Italian vegetable quiche, no-crust quiche
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 270kcal
Author Joe Boyle


  • 1 13.5 oz . can spinach , or thawed frozen spinach, squeezed dry
  • 8 oz . sliced button mushrooms , sliced
  • 1 red or green sweet pepper , or a combination, diced small
  • 1 medium zucchini , thinly sliced
  • 5 tbsp olive oil , divided per instructions
  • 1 lbs . low fat ricotta cheese
  • 1 cup grated part skim mozzarella cheese
  • 3 lg eggs
  • 1 1/2 tbsp dried dill weed
  • 1 tsp salt
  • 1 tsp black pepper


  • Pre-heat your oven to 350°F
  • Place the spinach in a strainer and let the excess water drain, (press to get most of the water out).
  • Place the spinach on a cutting board and give it a coarse chop.
  • Saute the mushrooms in a skillet on medium heat with 1 tbsp olive oil, until all the water has evaporated, 6 or 8 minutes, remove and place in a bowl.
  • Saute the pepper and zucchini, adding another tbsp olive oil if necessary, until soft, 5 minutes. Remove and cool in a bowl.
  • Mix the remaining ingredients in a large bowl, (with 3 tbsp olive oil), stir to combine.
  • Add the mushrooms, peppers and zucchini and fold in.
  • Oil a 9 1/2 inch pie plate and add the ingredients.
  • Bake in a 350° oven for 45 to 55 minutes until the edges start to brown.
  • Let the quiche cool for 15 minutes before cutting, then serve.


  1. Leftovers can be stored in the refrigerator, then microwaved to reheat. It is really good the next day!


Calories: 270kcal