Name: Crustless Tuna Breakfast Quiche (Meal Prep & Low Carb Option)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 eggs; ½ zucchini, grated; ½ carrot, grated; ½ onion, grated; 1 cup canned tuna, drained; 1 tbsp fresh basil, chopped; 1 tbsp fresh dill, chopped; 3 tbsp cream cheese (use dairy-free if needed); 3 tbsp oats (optional for low carb version, can be omitted); Salt to taste; ½ tsp pepper

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly simple and takes just 25 minutes from start to finish. It’s also versatile—I can switch up the veggies or herbs based on what I have on hand. Since it uses canned tuna, it’s affordable and convenient too. Whether I’m trying to keep things low carb or just looking for a filling, no-fuss breakfast, this crustless quiche always hits the spot. Plus, it reheats beautifully, making it a practical meal prep staple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 eggs
½ zucchini
½ carrot
½ onion
1 cup of canned tuna
1 tbsp basil
1 tbsp dill
3 tbsp cream cheese
3 tbsp oats
salt
½ tsp pepper

Directions

Prepare: I preheat the oven to 180C/350F and line a small springform or baking pan with parchment paper. Then, I grate the carrot, onion, and zucchini, chop the herbs, and drain the canned tuna.

Mixing: In a mixing bowl, I beat the eggs and cream cheese until the mixture is mostly smooth. Then I add the grated veggies, tuna, herbs, oats, salt, and pepper, stirring everything together until well combined.

Baking: I pour the mixture into the lined pan or divide it into muffin tins if I want mini quiches. I bake for about 20 minutes or until the top is set and lightly golden.

Slice: After baking, I let the quiche cool slightly before slicing and serving. If I’ve used a springform pan, I just open it and lift the quiche out with the parchment paper.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Low Carb: I skip the oats entirely for a lower carb version. The texture is still great without them.
Dairy-Free: I use a dairy-free cream cheese alternative or just leave it out altogether.
Veggies: Sometimes I swap the carrot or zucchini for spinach, bell peppers, or even mushrooms—whatever I have on hand.
Cheese Lovers: I occasionally add a handful of shredded cheese for extra richness.
Spicy Kick: A pinch of chili flakes or a dash of hot sauce gives it a nice edge.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply pop a slice in the microwave for about 30–45 seconds, or warm it in the oven at 160C/325F until heated through. If I’ve made mini quiches, they’re super easy to grab and reheat on the go.

FAQs

How do I know when the quiche is done baking?

I look for a golden top and a firm center. A toothpick inserted in the middle should come out clean. Every oven is a bit different, so I start checking around the 18-minute mark.

Can I freeze this quiche?

Yes, I can freeze individual slices or muffin-sized portions. I wrap them well and store them in a freezer bag. To reheat, I let them thaw in the fridge overnight and then warm them up.

Is this recipe good for meal prep?

Absolutely. I make a batch on Sunday and have breakfast sorted for the next few days. It’s easy to pack and reheat, and it keeps well.

Can I use fresh tuna instead of canned?

Yes, I can use cooked fresh tuna, but I make sure it’s well-flaked and not too moist, or it could affect the texture.

What type of pan works best?

I usually use a small springform pan lined with parchment paper, but muffin tins work great too for portion control and portability.

Conclusion

This crustless tuna breakfast quiche is one of those recipes I keep coming back to. It’s simple, satisfying, and easy to make ahead. Whether I’m trying to eat clean, reduce carbs, or just enjoy a tasty breakfast that’s ready in minutes, this quiche checks every box.