Go Back

Crustless Veggie Quiche

This easy and delightful crustless veggie quiche is packed with vibrant vegetables and cheesy goodness, making it a perfect choice for brunch or a simple weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg and Veggie Mixture
  • 6 large large eggs Use fresh eggs for the best flavor and texture.
  • 1 cup milk Can substitute with non-dairy milk if needed.
  • 1 cup mixed vegetables Such as spinach, bell peppers, and onions. Sauté hard veggies to prevent extra moisture.
  • 1 cup shredded cheese Like cheddar or mozzarella; mixing different cheeses can elevate the flavor.
  • to taste Salt and pepper
  • Olive oil or cooking spray For greasing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a pie dish or baking pan with olive oil or cooking spray.
  2. Sauté your veggies of choice until they are just tender. Don’t skip this step; it keeps the quiche from getting soggy.
  3. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  4. Stir in the cooked veggies and shredded cheese, mixing everything thoroughly.
  5. Pour the mixture into the prepared baking dish and spread it out evenly.
Baking
  1. Bake for about 25-30 minutes or until the quiche is set and a lovely golden on top.

Notes

Garnish with fresh herbs like parsley or chives for a pop of color. Pair with a side salad or roasted potatoes. Leftovers can be stored in the fridge for about 3-4 days or frozen for up to two months.