Crustless Tuna Breakfast Quiche for Meal Prep and Low-Carb

Don’t let the name fool you — this crustless tuna breakfast quiche works for any meal. It’s a healthy, savory dish that’s perfect for meal prep, and you can make it low carb by leaving out the oats. Use canned tuna for a quick, budget-friendly protein option and enjoy a clean-eating friendly recipe that’s simple to prepare and versatile enough for weekday breakfasts, lunches, or light dinners.

Crustless Tuna Breakfast Quiche

This quiche was inspired by a small Portuguese café I used to visit with my sister while living in Germany. We’d always pair a coffee with one sweet bite and one savory — a mini tuna quiche was one of our favorites. I adapted that idea into an easy, crust-free version that skips the fuss of making pastry while keeping all the comforting flavors.

I often skip the crust because it saves time and reduces carbs, but if you prefer a traditional quiche, you can add a pastry base. The crustless version stays moist and flavorful thanks to the eggs and cream cheese (optional), and it holds together well for slicing or portioning into muffins for grab-and-go meals.

Tuna Breakfast Quiche Ingredients

This recipe uses wholesome, pantry-friendly ingredients. You’ll need:

Eggs
Canned tuna (drained)
Zucchini
Carrot (omit for lower carbs)
Onion
Black pepper
Dill
Basil
Oats (optional for texture)

For creaminess and richness, the recipe calls for a little cream cheese, but you can leave it out to keep the dish dairy-free. The quiche still sets well from the eggs and has plenty of flavor from the herbs and tuna.

How To Make Crustless Tuna Quiche

The method is straightforward and ideal for cooks of any experience level:

Chop and grate the vegetables. Grate the zucchini, carrot and finely chop the onion and herbs.
Open and drain the canned tuna.
Whisk the eggs and cream cheese together until mostly smooth.
Fold in the vegetables, tuna, oats (if using), herbs, salt, and pepper.
Pour the mixture into a parchment-lined springform or baking pan. You can also spoon it into a muffin tin for individual portions.
Bake at 180°C / 350°F for about 20 minutes, or until the quiche is set and lightly golden. Check early or late depending on your oven.

Allow the quiche to cool slightly before slicing. Cooling helps it firm up and makes it easier to remove from the pan.

Meal Prep And Storing

This quiche is an excellent meal-prep choice. Slice it into portions or bake in a muffin tin for portable servings. Store portions in an airtight container in the refrigerator and use within three days for the best texture and flavor. Reheat gently in the microwave or oven, or enjoy cold as a protein-packed snack.

More Options and Variations

This recipe is highly adaptable. A few ideas:

Low carb: Omit the oats and the carrot. For extra fiber without many carbs, try a small amount of almond or flaxseed meal, though they’re optional.
Vegetarian: Skip the tuna and add cooked potatoes, canned chickpeas, or extra vegetables like broccoli or cauliflower.
Using other proteins: Substitute cooked shredded chicken instead of tuna for a different twist (I’ve developed a chicken version as well).
Dairy-free: Leave out the cream cheese; the quiche will be less rich but still tasty.
Flavor changes: Make it spicy with jalapeño or crushed red pepper, or go Mediterranean with feta, chopped peppers and olives.

Experiment with herbs and seasonings to match your preferences. The basic ratio of eggs to mix-ins creates a reliable custard base that handles many variations.

I hope you enjoy this quick, flexible crustless tuna breakfast quiche — it’s a simple way to turn pantry staples into a satisfying, healthy meal any time of day.