Name: Vegetable Crustless Quiche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 large eggs; ½ cup; 1 cup shredded cheddar or Swiss cheese; 1 cup chopped; ½ cup diced; ½ cup chopped; ½ cup sliced; 1 tablespoon; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; pinch of red pepper flakes (optional)

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Vegetable Crustless Quiche is a beloved classic in my kitchen—bright, savory, and so incredibly easy to make that it’s practically foolproof! Imagine a medley of colorful veggies and gooey cheese, all nestled into a fluffy, golden egg custard with no finicky pie crust to roll out or fuss over. This wholesome, gluten-free dish brings brunch vibes to any table, whether you’re serving family on a lazy weekend or meal-prepping breakfast for the week ahead. The combination of spinach, bell peppers, onions, and mushrooms creates a celebration of flavor and color, and the adaptable recipe means you can play with ingredients to suit your taste or whatever is in your fridge. If you’re looking for a new favorite that’s simple to prepare and guaranteed to impress, let me introduce you to my star: Vegetable Crustless Quiche.

Vegetable Crustless Quiche Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Vegetable Crustless Quiche pulls its weight—there’s just enough to make each bite taste vibrant and creamy, and nothing you won’t find at your favorite grocery store. These essentials build everything from the fluffy texture to the irresistible golden top.

Eggs: The foundation for a classic quiche, eggs provide structure and protein, making every slice satisfying and fluffy.
Milk or Half-and-Half: Adds gentle richness to the custard; use half-and-half for a slightly creamier texture, or milk for a lighter bite.
Shredded Cheddar or Swiss Cheese: Choose your cheese based on your mood—cheddar gives a sharp flavor pop, while Swiss is milder and nutty.
Fresh Spinach: Packs in nutrients and a pretty burst of green; always wilt it before mixing so the quiche bakes up evenly.
Bell Pepper: For a sweet bite and vivid color—red, orange, or yellow varieties all work beautifully.
Onion: Brings subtle depth to the savory flavors; chop it small so it mingles well with the other veggies.
Mushrooms: Their earthy flavor makes the quiche taste heartier and complements the creamy egg base.
Olive Oil: Sauté the vegetables until just tender with a splash of olive oil—this prevents soggy veggies and adds a hint of richness.
Garlic Powder: An easy way to infuse comforting flavor throughout the custard without overpowering the veggies.
Salt and Black Pepper: Key for seasoning—use freshly ground pepper if you like a little extra kick.
Red Pepper Flakes (optional): For those who adore a gentle hint of heat, just a pinch will do!

How to Make Vegetable Crustless Quiche

Step 1: Preheat and Prep the Baking Dish

Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish with a bit of olive oil or nonstick spray. This keeps your Vegetable Crustless Quiche from sticking, making for easy slicing and serving later on. Prepping the dish first means everything will come together smoothly once the filling is ready.

Step 2: Sauté the Veggies

Heat the olive oil in a skillet over medium heat. Toss in the chopped onions, diced bell peppers, and sliced mushrooms. Sauté these for 4 to 5 minutes, stirring occasionally, until they soften and begin to look glossy and fragrant. Then add the chopped spinach and cook for just another minute—just enough for it to wilt and become vibrant green. This step ensures every vegetable is tender and ready to shine in your quiche.

Step 3: Mix the Egg Custard

In a large mixing bowl, whisk together the eggs, milk (or half-and-half), garlic powder, salt, black pepper, and a pinch of red pepper flakes if you’re feeling spicy. Whisking well now gives your quiche that wonderfully puffy, delicate texture, and helps blend the seasoning evenly throughout.

Step 4: Combine and Pour

Now bring the star flavors together! Stir the sautéed veggies and shredded cheese right into the egg mixture, folding gently until everything is well distributed. Pour the mixture into your prepared baking dish and spread it out evenly—making sure the cheese and veggies are scattered throughout for maximum flavor in every slice.

Step 5: Bake to Golden Perfection

Slide your dish into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the center is set (give it a wiggle, and it shouldn’t slosh) and the top is just lightly golden. If you like a little crisp on top, leave it in the oven for an extra minute or two, watching closely. Let your Vegetable Crustless Quiche cool for 5 to 10 minutes—it sets up perfectly for easy slicing and serving warm.

How to Serve Vegetable Crustless Quiche

Garnishes

Adding garnishes truly elevates the finished Vegetable Crustless Quiche from simple to spectacular. Fresh herbs like chives, parsley, or basil bring a pop of color and garden-fresh taste. For a little indulgence, try a dollop of sour cream or a sprinkle of extra shredded cheese right before serving. Thinly sliced green onions and a shake of smoked paprika will instantly make your dish brunch-worthy!

Side Dishes

This quiche is delicious all on its own, but balanced sides can turn it into a memorable meal. Pair it with a crisp green salad tossed in a light lemon vinaigrette, or serve with seasoned roasted potatoes for heartiness. Toasted artisan bread, fresh fruit, or even a simple tomato salad all make fantastic, colorful partners for Vegetable Crustless Quiche.

Creative Ways to Present

Let your creativity shine when it comes to presentation! For a brunch party, bake mini Vegetable Crustless Quiches in muffin tins—guests will love the grab-and-go format. You can also cut the quiche into bite-sized squares for a crowd-pleasing appetizer platter. Serve slices on a rustic wooden board with fruit, cheese, and crackers for an Instagram-worthy brunch spread.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, Vegetable Crustless Quiche stores beautifully. Place cooled slices in an airtight container and refrigerate for up to four days. Having a ready-made, protein-rich breakfast or lunch at your fingertips is a real treat on busy days!

Freezing

For longer-term storage, quiche is surprisingly freezer-friendly. After cooling completely, wrap individual slices or the entire pie (tightly covered) in plastic wrap, then foil. Freeze for up to two months. Just remember to label and date before freezing so you’ll know exactly what deliciousness awaits you in the freezer later.

Reheating

To reheat, pop a slice in the microwave for 1 to 2 minutes, or warm in a 350°F (175°C) oven for about 10 minutes until heated through. If reheating from frozen, thaw overnight in the fridge first for the best texture. The quiche holds up beautifully, retaining its fluffy eggs and melty cheese for your next meal.

FAQs

Can I use different vegetables in Vegetable Crustless Quiche?

Absolutely! Feel free to substitute or add in your favorites like zucchini, cherry tomatoes, broccoli, or asparagus. Just be sure to sauté or steam them first to remove excess moisture so your quiche doesn’t turn watery.

Is it possible to make Vegetable Crustless Quiche dairy-free?

Yes, you can use unsweetened plant-based milk and swap in your favorite dairy-free cheese. The texture might be slightly different but the quiche will still be delicious and creamy.

Can I add meat to this quiche recipe?

You sure can. Diced cooked bacon, ham, or turkey sausage are lovely additions. Mix them in with the eggs and cheese for an added protein boost and a smoky savory kick.

Why did my Vegetable Crustless Quiche come out watery?

Watery quiche usually means the vegetables had too much liquid. Make sure to sauté or roast veggies beforehand and allow them to cool slightly before mixing them into the eggs. Using frozen (and thawed) vegetables? Squeeze out extra moisture first.

Can I prepare Vegetable Crustless Quiche ahead of time?

Definitely! You can bake the whole quiche in advance, then refrigerate and reheat slices as needed. It’s perfect for meal prep, brunches, or easy weekday breakfasts with minimal fuss.

Final Thoughts

Whether you’re new to making quiche or it’s already a house favorite, give this Vegetable Crustless Quiche a try. It’s simple, cheerful, and endlessly adaptable—plus, there’s no crust to worry about! I can’t wait for you to experience how easy and delicious homemade quiche can be. Happy cooking!

Vegetable Crustless Quiche Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Vegetable Crustless Quiche is a delightful and nutritious dish that’s perfect for breakfast or brunch. Packed with fresh vegetables and cheese, this easy-to-make quiche is a flavorful and satisfying meal.

Ingredients

Scale

Eggs

6 large eggs

Milk or Half-and-Half

½ cup

Cheese

1 cup shredded cheddar or Swiss cheese

Fresh Spinach

1 cup chopped

Bell Pepper

½ cup diced

Onion

½ cup chopped

Mushrooms

½ cup sliced

Olive Oil

1 tablespoon

Seasonings

½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
pinch of red pepper flakes (optional)

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Instructions

Preheat oven: Preheat to 375°F (190°C) and grease a 9-inch pie dish.
Sauté vegetables: In a skillet, sauté onions, bell peppers, and mushrooms until softened. Add spinach and cook until wilted.
Prepare egg mixture: Whisk together eggs, milk, seasonings. Stir in vegetables and cheese.
Bake: Pour mixture into dish and bake for 30–35 minutes until set and golden.
Serve: Let cool before slicing and serving.