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This no-crust tuna morning bake totally changed how I start my day. It mixes protein and veggies in a way that keeps me full and makes busy mornings so much easier. I just grab it and go—no stress.
I whipped this up for the first time during a week when work was wild. I just needed healthy breakfast on hand, no standing at the stove every morning. Now I whip these up on Sunday and forget about breakfast struggles all week.
Tasty Ingredient List
- Zucchini and carrot: Give the bake a natural bit of sweetness, plus plenty of moisture and vitamins
- Oats: Help hold things together and keep it filling, all without a classic crust
- Eggs: The main player making everything set and bringing the protein
- Fresh herbs (basil and dill): Bring a bright, punchy, herby kick
- Onion: Adds that flavor base and a little extra oomph
- Salt and pepper: Simple but key for rounding out the flavors—don’t skip the fresh pepper if you can
- Canned tuna: Loads of easy protein, no need to cook meat separately
- Cream cheese: Makes the inside super creamy and rich
Easy Steps to Make It
- Baking Time:
- Pop the dish on the center oven rack and bake about 20 minutes. You want the middle a bit wobbly—it’ll firm up as it cools. Parchment paper that goes up the sides lets you lift it out easy, and smoothing the mix with a spatula up top makes it look great.
- Mixing it Up:
- Add the rest of the ingredients in, going gently so you don’t knock all the air out of the eggs. Salt lightly because there’s already some in the tuna. It’ll be a wet mix, but that’s totally fine!
- Getting Ready:
- Fire up your oven to 180C/350F to make sure the bake cooks through but stays tender. Drain tuna well and press out any extra liquid—no one wants watery bake. Grate those veggies and chop up your basil and dill to get the best flavor.
- Smooth Base:
- Whisk eggs and cream cheese until it’s all blended and there aren't any lumps—that’s the secret to a creamy texture. Even an extra minute of whisking can make a big difference!
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The fresh herbs really are game changers here. I served this to my brother—a total fish-phobe—and he had no clue there was tuna inside! He even came back for more. The herbs turn the taste fresh and bright, not fishy at all.
Storing Made Simple
Stick leftovers in a sealed container in your fridge—good for up to three days. For the best texture, warm up slices in your toaster oven for five minutes instead of the microwave. To freeze, first wrap each chunk in parchment, then into freezer bags with the extra air squeezed out. Thaw it in the fridge overnight, then reheat as usual.
Clever Swaps
No cream cheese? Use cottage cheese for extra protein. Want even more healthy fats? Try canned salmon instead of tuna. To go low carb, toss the oats and add another egg or some almond flour. If you don’t do dairy, try some non-dairy yogurt and a sprinkle of nutritional yeast for creaminess.
Ways to Serve
This bake is great solo but really shines up with some greens tossed in lemon and olive oil. For a more filling plate, toss some avocado next to it. I like packing a piece with cucumber and cherry tomatoes for work—no microwave needed! When it’s chilly out, I serve it alongside a little cup of veggie broth for a warm, mini meal.
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This crustless tuna bake is the answer for busy folks after a flexible, good-for-you breakfast they can prep ahead of time.
Frequently Asked Questions
- → Can I make this quiche ahead of time?
Totally! After it's cool, pack it into an airtight container. It stays fresh in the fridge up to three days. Tastes great hot or cold, so just pop a piece in the microwave or oven if you like it warm.
- → How do I make this quiche low-carb?
Just ditch the oats or use almond flour instead and you’ll cut down the carbs. As is, it’s only got 4g of carbs per slice—this swap drops it even lower.
- → Can I make this quiche dairy-free?
Absolutely! Just go for a dairy-free cream cheese or toss in some nutritional yeast if you want that cheesy taste. Texture might change a little, but it'll still be good.
- → What can I serve with this quiche?
This bake is awesome with greens tossed in a salad, some avocado on the side, or a few slices of fruit. If it's lunch or dinner, roasted veg or a cozy soup totally work too.
- → Can I use fresh tuna instead of canned?
Yep! Cook and flake your fresh tuna before adding it in. Make sure it’s cooked through and, if you want, sprinkle a bit of salt or squeeze of lemon to boost the flavor.
- → How can I tell when the quiche is fully cooked?
The top should be a little golden and the middle shouldn’t wiggle anymore. Stick a knife in the center—if it comes out clean, it’s done. Ovens can be weird, so keep an eye on it.