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Home » Recipes » Breakfast

Crustless Cauliflower Quiche

By Erin · March 12, 2022 · Updated May 17, 2022 · 19 Comments

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Gluten FreeVegetarian
quiche in a pie pan on top and a slice of quiche on a plate on the bottom

You’ll find heaps of roasted cauliflower and melted cheese in this Crustless Cauliflower Quiche. It’s an easy and crowd-pleasing brunch recipe and is even great for meal-prepping!

quiche in a pie pan beside two glasses of orange juice and shaved parmesan cheese

There’s so much to love about a classic quiche recipe: sautéed vegetables, melted cheese, and fluffy eggs all baked together in a flaky pie crust. The only downfall? It isn’t a speedy meal. That’s why I’m pushing the crust aside and making this quick and easy Crustless Cauliflower Quiche instead.

Whether you’re looking for your next show-stopper to serve with bloody marys at brunch or need an easy recipe for meal prep, you can always count on this cauliflower quiche. It’s completely crustless, which means it’s really easy to make and prep! You can’t beat the delicious and savory fillings either.

Each bite is packed with roasted cauliflower, fresh herbs, parmesan, and burrata cheese in a custard-like egg filling. The creamy, cheesy bites will have you going back for more!

Recipe features

  • A healthy and naturally vegetarian, gluten free, and keto brunch recipe.
  • Crustless quiches are so much easier and quicker to prep!
  • Each slice has the perfect ratio of veggies to ooey gooey cheese.
a slice of egg bake on a plate

Ingredient notes:

  • Eggs - Use the freshest eggs you can find for the best flavor.
  • Roasted cauliflower - We all know that roasted cauliflower is SO much better than raw or steamed cauliflower. The oven brings out the vegetable’s natural buttery flavor and tender texture. You can bake the cauliflower with additional seasonings if you’d prefer, but I think it’s fantastic with just olive oil!
  • Almond milk - Milk is necessary for a soft and fluffy quiche. Almond milk, ½ almond milk and ¼ half and half, another dairy free milk, or regular milk will all work here.
  • Herbs - Green onion with fresh parsley and tarragon give each bite a huge boost of flavor. Try not to replace these three with anything else, as they all pair so perfectly with eggs.
  • Parmesan cheese - Cheese is a must in any quiche recipe and I chose to use parmesan. If you don’t have a block of fresh parmesan at home, feta cheese, goat cheese, gruyere, or mozzarella are all tasty alternatives.
  • Burrata cheese - Burrata on top of the quiche becomes stretchy and creamy once it melts in the oven.

Step-by-step instructions

Step 1: Roast the cauliflower. Toss the cauliflower florets in olive oil, then lay them on a baking sheet. Roast in the oven until tender.

roasted cauliflower on a baking sheet on the left and a bowl of eggs, milk and cheese on the right

Step 2: Prepare the egg mixture. Whisk the eggs, milk, onion, parsley, tarragon, parmesan, salt, and black pepper together in a large bowl. Stir the cauliflower into the bowl once it’s done roasting.

whisked eggs, roasted cauliflower and herbs in a bowl and in a pie pan

Step 3: Bake the quiche. Pour the filling into your prepared pie pan and place dollops of burrata on top. Bake the quiche until the center is set.

Step 4: Slice and enjoy. Take the quiche out of the oven and add more burrata on top. Slice and enjoy!

Expert tips and FAQs

  • Break the cauliflower into bite-sized pieces to help them roast faster and to avoid large chunks in the quiche.
  • Make ahead tip: roast the cauliflower up to two days in advance and store it in a container in the refrigerator. That way, it's ready to go when you want to whip up this quiche.
  • A 9-inch pie pan is best but you could use a round cake pan instead.
  • Feel free to add even more to this quiche, like bacon, diced ham, peas, more roasted vegetables, or leafy greens.
  • Top your cauliflower quiche with arugula, grated parmesan, or dollops of kale pesto for a gorgeous presentation.
  • You can use my gluten free pie crust if you’d prefer to bake it in a crust (make sure to blind bake it first).

Is a quiche the same as a frittata?

A quiche and frittata are both technically “egg pies” but have a few key differences. Quiches are baked in the oven and have a custard-like, melt-in-your-mouth texture because of the milk and egg filling. Fritattas have a similar texture and filling but are cooked in a skillet on the stove and then either flipped or finished in the oven.

How long does it take to bake a quiche?

It will need 40 to 45 minutes to bake in the oven. You’ll know it’s done when the center is no longer runny and a knife inserted in the middle comes out clean.

Can you make quiche ahead of time?

Yes, this crustless quiche can easily be made 1 day ahead of time and kept in the fridge to enjoy over the next few days. If you’re not ready to bake it quite yet, you can save time by roasting the cauliflower ahead of time.

Storage

Refrigerator: Wrap the baked quiche in plastic or store the individual slices in airtight containers for up to 4 days in the refrigerator. 

Freezer: Let the cauliflower quiche cool, then wrap it in foil and freeze for up to 3 months.

a slice of baked eggs on a plate with a bite taken out of it

More vegetarian brunch recipes

  • Vegan Shakshuka
  • Mini Breakfast Pizzas
  • Cinnamon Chocolate Chip Pancakes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

quiche in a pie pan beside two glasses of orange juice and shaved parmesan cheese

Crustless Cauliflower Quiche

You’ll find heaps of roasted cauliflower and melted cheese in this Crustless Cauliflower Quiche. It’s an easy and crowd-pleasing brunch recipe and is even great for meal-prepping!
5 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Author: Erin

Ingredients

  • 3 cups cauliflower
  • 1 tablespoon olive oil
  • 8 eggs
  • ¾ cups almond milk see notes for substitutions
  • 1 green onion chopped
  • 2 tablespoon parsley chopped
  • 1 tablespoon fresh tarragon chopped
  • ½ cup parmesan cheese shredded or shaved
  • salt and pepper to taste
  • 1 ball burrata cheese

Instructions

  • Preheat oven to 350° and spray a quiche or tart pan with nonstick spray.
  • Chop the cauliflower into small bite-size pieces and place it into a bowl. Drizzle it with the olive oil and toss to combine. Transfer the cauliflower to a baking sheet, then place it into the oven and roast for 20 minutes.
  • Meanwhile, prepare the rest of the quiche. In a large bowl, whisk the eggs, milk, onion, parsley, tarragon, parmesan, salt, and pepper together.
  • Once the cauliflower is roasted, transfer it to the bowl with the eggs and stir to combine. Pour the mixture into the prepared pie pan, then place dollops of the burrata cheese over top.
  • Bake the quiche for 40-45 minutes. Cut into 6 slices and enjoy!

Notes

*Calories are per slice and are an estimation
*Milk: if you want this to be a little richer, use ½ cup almond milk and ¼ cup half and half or heavy cream instead
*NOTE: I highly recommend using a quiche pan for this recipe; however, if you don't own one and want to use a 9" pie pan instead, bake the quiche for 55-60 minutes, and you may need to tent the edges with foil to prevent them from browning 

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 274mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 27mg | Calcium: 197mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in August 2019. It was updated with new text and photos in March 2022.

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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Justin says

    February 28, 2023 at 2:17 pm

    5 stars
    Wow this was so tasty! So light yet flavorful!

    Reply
  2. Maria-Louise Warne says

    October 20, 2019 at 2:13 am

    I am not in America or cup using countries so cannot follow the recipes exactly. Please can you put ounces or grammes to make life easier and to get more people following your yummy lifestyle and recipes. Thank you 😘

    Reply
  3. Marion says

    April 15, 2019 at 7:22 pm

    5 stars
    This was a simple and delicious recipe. Roasting the cauliflower was easy and well worth it...by the time I finished preparing the other ingredients the cauliflower was ready and I just put everything together and popped it in the oven. My family loved it! Ideal for brunch, lunch or dinner.

    Reply
    • Erin says

      April 15, 2019 at 9:11 pm

      Woohoo-- happy everyone liked the recipe and thanks for the feedback!

      Reply
  4. La Torontoise says

    March 09, 2019 at 3:00 pm

    5 stars
    Dear Erin, I just did it, it's great; my mom has a transition to a vegan/vegetarian diet and this recipe is a nice addition to our repertoire: -)
    Best regards.

    Reply
  5. ELAINE says

    August 04, 2018 at 1:07 pm

    This sounds great and can't wait to make it! What do we do with the other half of the burrata cheese? The ingredient list calls for a ball of burrata cheese, but the instructions say to add half the burrata cheese. Is burrata cheese packaged as an 8 oz ball or 4 oz ball? I am substituting mozzarella and need to know how burrata is packaged. Thank you!

    Reply
    • Erin says

      August 06, 2018 at 5:11 pm

      Hi! You can just save the other half for another time/another recipe. Or, I honestly don't think it would hurt to add the whole thing in!

      Reply
      • SK says

        January 01, 2020 at 6:04 pm

        NB: This isn’t vegetarian as Parmesan cheese contains animal rennet

      • Erin says

        January 01, 2020 at 6:16 pm

        Ohhhh ok -- I appreciate that info because I legitimately didn't know that. Thanks! And of course, you can omit the cheese/use a different kind .

  6. Sheila says

    October 27, 2017 at 3:38 am

    Well, I would have to agree that eggs are more appealing than cereals. I am an egg person already and actually, I just love it with garlic fried rice for breakfast.

    Anyway, just dropping by to say thank you for sharing this wonderful recipe. I loved this roasted cauliflower quiche.

    Reply
    • Erin says

      October 29, 2017 at 8:05 am

      YES eggs are the ultimate breakfast. I'm so glad you enjoyed the quiche, Sheila!

      Reply
  7. Andre fosh says

    October 24, 2017 at 6:57 pm

    5 stars
    Have not tried Quiche with cauliflower before. will give this recipe a try. Thanks.

    Reply
  8. Laura says

    October 18, 2017 at 11:47 am

    Hi Erin! Does the quiche keep well? My husband doesn't like quiche (I know, he's lame), so if I made this, I would have it for a while...

    Reply
    • Erin says

      October 20, 2017 at 7:12 am

      I think it does... ours lasted I want to say 4 days and it was still tasty.

      Reply
  9. Linda says

    September 27, 2017 at 12:34 pm

    What is buratta cheese? Is there a substitute? I live in the middle of nowhere and getting anything exotic or out of the ordinary is impossible.

    Reply
    • Erin says

      September 27, 2017 at 12:35 pm

      hi! You can substitute fresh mozzarella cheese instead of burrata, since I'll admit burrata can be a bit trickier to find.

      Reply
  10. Sarah | Well and Full says

    September 26, 2017 at 10:22 pm

    I’m egg obsessed too!!! As a vegetarian, they’re perfect for breakfast.... oh who am I kidding, lunch and dinner too! 😉 Also, super genius cooking it in a cake pan!!

    Reply
  11. Kelly @ Kelly Runs For Food says

    September 26, 2017 at 9:28 am

    I love quiche! I'd never think to put cauliflower in it, but cauliflower goes with everything, so why not?

    Reply
  12. Alysia | Slim Sanity says

    September 26, 2017 at 9:23 am

    Eggs are the best food ever!!! I hope I can start eating them again. 🙂

    Reply

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