One of our microwave books had a recipe for a crust less quiche.
It was pretty good too.. if I recall-- just going from memory, I haven't made it for awhile.

I used a glass/Pyrex pie dish {round- more even cooking}
- buttered or lightly oiled

5 to 7 eggs mixed well with a bit of milk or cream - approx 1/4 cup if I recall?? maybe use less and see how milky it looks {too much milk and it won't set up well}
1 cup or more of grated cheese - we used cheddar
salt & pepper as desired

we liked it with canned asparagus spears laid out in the bottom of the dish
sometimes we also microwaved chopped onions and added that into the egg mix.

Then pour it over the asparagus or whatever vegetable used.

other veggie choices-
partially precooked zucchini - leave it in thick slices or chunks so it doesn't fall apart.
partially precooked broccoli is good too

now the microwaving time - I can't really remember that part
But usually I set it on high and kept an eye on it till it started puffing up and then changed the power level to medium until it looked nearly set in the center.
It will finish setting up as it sits awhile.
Then slice and serve.

If you have ever microwaved scrambled eggs - you'll know that they will puff up quite a lot and then deflate after the power stops.
It takes a little practice to know when to stop the eggs from cooking so that they don't over cook, but it's not too hard.
It's better to under cook a bit and then finish in short increments - otherwise the eggs get rubbery.