Oh my gosh, let me tell you about my latest obsession – this Crustless Caprese Quiche Salad! It’s like someone took all the best parts of a classic Caprese salad (you know, those juicy tomatoes, creamy mozzarella, and fresh basil) and turned it into the easiest, most satisfying breakfast. I came up with this when I was craving something light but filling, and honestly? It’s become my go-to for lazy weekend brunches AND busy weekday mornings. No crust means less mess and fewer carbs, but don’t worry – you won’t miss it one bit. The eggs puff up so beautifully around all those fresh flavors, and in less than an hour, you’ve got a dish that looks fancy but couldn’t be simpler. Trust me, once you try it, you’ll be making it on repeat like I do!

Why You’ll Love This Crustless Caprese Quiche Salad

Okay, let me count the ways this recipe has stolen my heart – and why it’ll steal yours too:

• It’s ridiculously easy – no rolling out crusts or fancy techniques here. Just whisk, mix, pour, and bake. Even my morning-zombie self can handle it!
• Fresh, bright flavors that taste like summer in every bite. The juicy tomatoes, milky mozzarella, and fragrant basil? Absolute magic together.
• Naturally gluten-free without weird substitutions. (P.S. My carb-loving husband didn’t even notice the missing crust!)
• Meal prep hero – it reheats like a dream, making weekday breakfasts or quick lunches a total breeze.
• Impressively versatile – serve it warm, cold, or room temp with a side salad, crusty bread, or… let’s be real, straight from the pan.

Seriously, it checks all the boxes: simple, healthy, delicious, and just *works* no matter the occasion. What’s not to love?

Ingredients for Crustless Caprese Quiche Salad

Here’s everything you’ll need – and yes, fresh is absolutely key here for that true Caprese flavor punch:

• 6 large eggs – they’re the star, so make ’em good ones!
• 1/2 cup milk – whole milk makes it extra creamy, but any kind works
• 1 cup cherry tomatoes, halved (those sweet little bursts are everything)
• 1 cup fresh mozzarella balls, halved (the real deal, none of that shredded stuff)
• 1/4 cup fresh basil, chopped (please, please don’t use dried – it’s just not the same)
• 1/2 teaspoon salt – to make all those flavors pop
• 1/4 teaspoon black pepper – freshly cracked if you’ve got it

See? Simple, fresh, and totally doable. Now let’s make some magic!

Equipment You’ll Need

Grab these basics – chances are you’ve already got ‘em in your kitchen:

• A trusty mixing bowl (I use my favorite speckled one)
• A whisk or fork for beating those eggs
• A standard 9-inch pie dish – ceramic or glass works best
• Your oven, preheated and ready to go

That’s it! No fancy gadgets needed for this simple beauty.

How to Make Crustless Caprese Quiche Salad

Alright, let’s get cooking! This comes together so easily, you’ll be amazed at how something so simple tastes so incredible. Here’s exactly how I do it:

1. Preheat that oven! Get it nice and toasty at 350°F (175°C) while you prep everything else. Lightly grease your pie dish with butter or oil – just a quick swipe does the trick.
2. Whisk your eggs and milk in that bowl until they’re completely smooth and slightly frothy. No streaks of yolk! This takes me about 30 seconds of vigorous whisking (great arm workout, by the way).
3. Toss in all the good stuff! Add those halved cherry tomatoes, mozzarella balls, chopped basil, salt, and pepper right into the egg mixture. Gently fold everything together – you want those ingredients evenly distributed but not smashed to bits.
4. Pour it all into your prepared dish and admire how pretty those red and white specks look in the golden mixture. Give the dish a little shake to even it out.
5. Bake for 30-35 minutes until the edges are set and the center just barely jiggles. The top should be lightly golden – mine usually gets these cute little browned spots on the cheese bits that I adore.
6. Let it rest for 5 minutes before slicing. I know it’s tempting to dive right in, but this helps it set perfectly! Then slice and serve however you like – I’m partial to big wedges with extra basil on top.

See? Told you it was easy! Now go enjoy your masterpiece – you’ve earned it.

Tips for Perfect Crustless Caprese Quiche Salad

After making this dozens of times (okay, maybe hundreds), here are my foolproof tricks for quiche perfection:

• Fresh mozzarella is non-negotiable – the wet, milky kind packed in water makes all the difference in texture and flavor
• Check doneness with the jiggle test – the center should barely move when you nudge the pan. If unsure, poke with a toothpick; it should come out clean
• Season as you go – I always taste a tomato half after salting to make sure the flavor pops just right
• Let it rest! Those 5 minutes post-baking help it set beautifully for clean slices
• Grease your pan well – I use butter and give it a quick flour dusting to prevent any sticking disasters

Follow these, and you’ll get perfect results every single time!

Variations for Crustless Caprese Quiche Salad

One of my favorite things about this recipe? How easily you can mix it up! Here are some delicious twists I’ve tried (and loved):

• Add some greens – toss in a handful of baby spinach or arugula for extra nutrients
• Switch up the cheese – feta adds a nice tang, or try goat cheese for creaminess
• Make it meaty – crispy pancetta or prosciutto bits take it to the next level
• Herb variations – oregano or thyme work beautifully when basil isn’t available
• Spice it up – a pinch of red pepper flakes gives it a nice kick

The possibilities are endless – have fun experimenting!

Serving Suggestions

Oh, the ways you can enjoy this quiche! I love it warm with a simple arugula salad tossed in lemon vinaigrette – the peppery greens are perfect with the creamy eggs. For brunch, fresh berries and crispy toast turn it into a feast. My kids go crazy when I serve it with roasted potatoes. Honestly? It’s pretty fantastic straight from the fridge the next day too – not that it ever lasts that long in my house!

Storage & Reheating Instructions

Here’s the scoop on keeping your quiche tasting fresh-as-just-baked:

• Store it covered in the fridge for up to 2 days – I use foil or plastic wrap pressed right against the surface to prevent drying
• Reheat slices gently in the microwave (20-30 seconds) or oven (10 mins at 300°F) until just warmed through
• Pro tip: Add fresh basil after reheating for that just-made brightness!

Honestly? I’ve been known to eat it cold straight from the container – no judgment here!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (about 1/4 of the quiche):

• Calories: 220
• Fat: 15g (7g saturated, 6g unsaturated)
• Protein: 14g
• Carbs: 6g (1g fiber, 3g sugar)
• Sodium: 450mg

Small disclaimer: these numbers can vary based on exact ingredients used (like your milk’s fat content or cheese size). But overall? It’s a protein-packed, veggie-loaded breakfast win in my book!

Frequently Asked Questions

Q1. Can I use dried basil instead of fresh?
Oh honey, I wouldn’t recommend it! Fresh basil gives that bright, herby punch that makes this taste like a true Caprese salad. Dried basil turns kinda dusty and bitter when baked. In a pinch? Try fresh spinach or even pesto instead!

Q2. Is this recipe gluten-free?
Absolutely! Since we’re skipping the crust entirely, this quiche is naturally gluten-free. Just double-check that your milk and cheese brands don’t have any sneaky additives if you’re super sensitive.

Q3. Can I make this ahead of time?
You bet! I often bake it the night before and reheat slices in the morning. The texture holds up beautifully – just wait to add fresh basil until serving for maximum freshness.

Q4. Why did my quiche puff up then deflate?
No worries – that’s totally normal! The eggs rise dramatically in the oven, then settle as they cool. It’ll still taste amazing, promise. For less dramatic puffing, try baking at 325°F for a few extra minutes.

Q5. Can I freeze leftovers?
Honestly? I don’t love freezing this one – the tomatoes get watery when thawed. But if you must, freeze slices wrapped tightly for up to a month. Thaw in the fridge overnight before reheating gently.

Final Thoughts

Now it’s your turn – whip up this Crustless Caprese Quiche Salad and taste the magic for yourself! I’d love to hear how yours turns out (and see your pretty photos). Happy baking, friends!

Irresistible Crustless Caprese Quiche Salad in 35 Minutes

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• Author: Christina R. Jones
• Total Time: 45 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A simple and healthy crustless quiche inspired by the flavors of a Caprese salad. Perfect for breakfast, brunch, or a light meal.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• 1/2 cup milk
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a pie dish.
2. In a bowl, whisk eggs and milk until smooth.
3. Add tomatoes, mozzarella, basil, salt, and pepper. Mix well.
4. Pour the mixture into the prepared pie dish.
5. Bake for 30-35 minutes or until set and lightly golden.
6. Let cool for 5 minutes before slicing.

Notes

• Use fresh ingredients for the best flavor.
• Adjust salt and pepper to taste.
• Store leftovers in the fridge for up to 2 days.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Breakfast
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 3g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 14g
• Cholesterol: 280mg

Keywords: crustless quiche, Caprese salad, healthy breakfast, easy recipe