If you love the flavors of a classic Caprese salad—ripe tomatoes, fresh basil, and creamy mozzarella—just wait until you try them in this Crustless Caprese Quiche.
It’s a light, savory dish that feels special enough for brunch yet simple enough for a weekday breakfast. The best part? No crust means fewer carbs, less prep, and more room for the good stuff.
This crustless quiche is packed with flavor thanks to juicy cherry tomatoes, ribbons of fresh basil, and melted mozzarella all baked into a fluffy, protein-rich egg base. It’s a nourishing way to start your day or serve something beautiful for guests—with minimal effort.
Why You’ll Love This Recipe
If you’re looking for something that’s elegant, nutritious, and easy to pull together, this quiche checks every box. You’ll love how the mozzarella turns melty and golden on top while the eggs set perfectly into a light, custardy base. Each bite gives you creamy, cheesy comfort balanced by fresh basil and juicy bursts of tomato.
The recipe is naturally gluten-free, low-carb, and protein-rich, making it ideal for anyone looking for a wholesome yet indulgent-feeling breakfast or brunch.
The ingredients are simple and fresh, but the final dish is vibrant and flavorful—no need for anything fancy. Best of all, it’s incredibly prep-friendly. You can make it ahead and serve it warm or chilled. It’s great straight from the oven or as leftovers the next day.
Add a leafy green salad and you’ve got a satisfying light meal that feels like it came from a café.
What You’ll Need
- 6 large eggs
- ½ cup whole milk (or milk of choice)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- ¾ cup shredded or diced fresh mozzarella
- ¼ cup grated Parmesan (optional)
- ¼ cup chopped fresh basil
- 1 tablespoon olive oil
- Optional: pinch of garlic powder or red pepper flakes
Pro Tips
- Use fresh, ripe tomatoes – Cherry or grape tomatoes work best and hold their shape when baked.
- Salt your tomatoes lightly – Let them sit for a few minutes to release excess moisture. This helps prevent a soggy quiche.
- Whisk the eggs well – This ensures a fluffy, evenly set texture.
- Don’t skip the fresh basil – Add it last so it stays fragrant and vibrant.
- Let it cool slightly before slicing – It holds together better and slices more cleanly.
Tools You’ll Need
- Medium mixing bowl
- Whisk
- 9-inch pie dish or quiche pan
- Measuring cups and spoons
- Sharp knife and cutting board
- Oven
Substitutions and Variations
- Dairy-free: Use unsweetened almond milk and a vegan mozzarella alternative.
- Add protein: Include diced cooked chicken or turkey sausage.
- Different cheese: Try goat cheese, feta, or shredded fontina for a twist.
- Add greens: A handful of baby spinach or arugula adds color and nutrients.
- Make it spicy: Sprinkle in some red pepper flakes or a dash of hot sauce.
Make-Ahead Tips
This quiche is a meal prep dream. Bake it the night before and store it in the fridge until ready to serve. You can reheat slices in the microwave or oven, or serve it chilled with a salad or toast.
Want to prep in advance? Whisk the egg mixture and chop all your ingredients the night before. Assemble and bake in the morning for extra freshness without the extra work.
How to Make Crustless Caprese Quiche
1. Prep the Tomatoes
Slice cherry tomatoes in half. Lightly salt and let them sit in a bowl for 5 minutes. Pat dry with a paper towel to remove excess moisture.
2. Whisk the Egg Base
In a mixing bowl, whisk together eggs, milk, salt, pepper, and garlic powder (if using) until smooth and frothy.
3. Assemble the Quiche
Grease a 9-inch pie dish with olive oil. Layer half of the mozzarella, then add tomatoes and basil. Pour the egg mixture over the top. Add remaining mozzarella and optional Parmesan.
4. Bake
Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.
Leftovers and Storage
Let quiche cool completely, then cover and store in the fridge for up to 4 days. Reheat individual slices in the microwave or oven at 300°F for 8–10 minutes.
To freeze: Wrap tightly in plastic and foil, or place in a freezer-safe container. Thaw overnight in the fridge and reheat in the oven until warmed through.
Recipe FAQ
1. Can I use regular tomatoes instead of cherry tomatoes?
Yes, but be sure to remove the seeds and pat them dry to avoid excess moisture.
2. Can I make this quiche in advance?
Absolutely! It’s perfect for make-ahead meals—store whole or in slices for later.
3. Do I have to use fresh mozzarella?
Not at all. Shredded mozzarella works fine and melts beautifully.
4. How do I know when the quiche is done?
The center should be just set and slightly puffed. A toothpick inserted should come out clean.
5. Is it okay to serve this cold?
Yes! It’s delicious chilled and makes a great light lunch or picnic food.
Bright, Fresh, and Flavor-Packed
This Crustless Caprese Quiche is everything we love about fresh ingredients baked into a nourishing, cheesy egg dish that’s as easy as it is elegant.
It’s perfect for lazy brunches, quick lunches, or light dinners—and because it’s crustless, it’s lighter and easier without sacrificing one bit of flavor.
Try it once, and you’ll be reaching for this recipe again and again. Let me know in the comments if you tried it and what fun variations you added—I love hearing how you make it your own!
