This simple yet impressive dish is the perfect brunch or breakfast meal for the beginner baker. Full of fresh garden veggies, this complete meal will impress and delight your friends and family and is easy and quick to make. No crust is required!
Ingredients For Crustless Garden Vegetable Quiche
- Avocado or olive oil or the oil of your choice. If you’re using olive oil, use the light one. Extra virgin olive oil is only for salads and shouldn’t be heated.
- Onion should be chopped finely so you don’t get a large chunk in any bite. You can use yellow or white onions,
- Garlic: two cloves are recommended, but you can use one less or more.
- Kale: I like dinosaur kale (the dark leaf) because it has a milder flavor, but if you don’t like kale you can use spinach instead.
- Grape tomatoes or cherry tomatoes should be halved. They provide not only flavor but also color to this quiche.
- Shredded carrots: You can either use pre-shredded or shred them yourself. They give a sprinkling of color to this quiche.
- Eggs are the base for this quiche. They hold all other ingredients together and puff up when baked.
- Milk makes the quiche fluffy when combined with eggs. It makes the texture softer.
- Dried oregano: 1/2 tsp is enough. Don’t add more or your quiche will have a slightly bitter taste.
- Dried parsley: gives this quiche a fresh touch. You can use fresh parsley instead.
- Dried basil: should also be used sparingly. Dry herbs are more potent than fresh ones, so use only 1/2 tsp
- Red pepper flakes provide a bit of heat. If you are feeding this quiche to children or if you don’t like spicy food, avoid using them.
- Shredded cheddar cheese or your favorite melty cheese. I recommend shredding your own cheese. Pre-shredded cheese has anti-caking ingredients that prevent it from melting properly.
- Shredded mozzarella cheese: again, you can use the melty cheese of your choice.
- Salt and pepper 1/2 tsp of salt should be enough. It’s better to add salt after baked, than having a salty quiche, so go light with salt.
- Cooking spray will prevent the quiche from sticking to the dish. You can also brush the dish with oil or melted butter.
How To Make Crustless Garden Vegetable Quiche
Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 F.
Heat the oil in a large skillet over medium-high heat and saute the onion for 2 minutes. Add the rest of the veggies and cook for about 5 minutes or until tender. Remove from heat.
In a large bowl, whisk the eggs and milk together. Stir in the shredded cheeses, dried herbs, red pepper flakes, salt, pepper, and veggie mixture. Pour into the prepared dish and bake for about 50 minutes or until settled in the center and slightly brown on top. Let cool for 2-3 minutes before slicing.
Make Ahead and Reheating Instructions
Make Ahead:
You can prepare this quick in advance. Simply sauté the veggies and make the egg mixture ahead of time. Don’t mix them! Cover and refrigerate them separately until you’re ready to bake. It’s best to bake within a few hours for optimal freshness.
Reheating:
When you want to enjoy your leftovers, you have tow options. You can either use the oven by reheating the quiche slices at 350 F for about 10-15 mins until warmed through, or use the microwave for a quicker option. Place a slice in the microwave for 1-2 minutes until hot.
Recipe Variations for Crustless Garden Vegetable Quiche
- Swap the Greens: If you don’t love kale, replace it with spinach, Swiss chard, or even arugula. Just chop them up and add them in.
- Make Mini Quiches: For a fun snack or lunch box item, pour the mixture into muffin tins instead of a pie dish. Adjust the baking time to 20-25 minutes and keep an eye on them as they cook faster.
- Use a Square Pan: You can use an 8×8-inch baking pan instead of a pie dish and cut your quiche into squares instead of triangles.
- Freeze for Later: If you want to save some quiche for later just freeze individual slices. Wrap them well and store them in the freezer. When ready to enjoy, simply reheat in the microwave or oven.
- Mix up the Veggies: Get creative! Use diced bell peppers, zucchini, asparagus, or whatever you have on hand. Chop them and sauté along with the onions.
- Cheese Variety: You can experiment with different cheeses! If you want a tangy flavor, try using crumbled feta instead of or in addition to cheddar and mozzarella.
- Customize the Herbs: You can adjust the dried herbs to suit your taste. If you love basil or thyme, feel free to add extra or swap them in for the oregano and parsley. You can use fresh herbs too, just use twice or three times the amount of dried herbs,
Tips and Tricks for Easy Crustless Garden Vegetable Quiche
- Grease the Pan: it’s important to generously spray the pie dish with cooking spray to ensure easy removal of the quiche after baking.
- Cook the Vegetables: Start by sautéing the onion for a couple of minutes to soften it. Add the kale, grape tomatoes, and shredded carrots. Cook for about 5 minutes until all the veggies are tender. This step brings out their natural flavors.
- Use Fresh Veggies: Feel free to use any veggies you have on hand like bell peppers, zucchini, or spinach. Just chop them up and toss them in!
- Mix the Egg Mixture: Whisk the eggs and milk until well combined and then stir in the cheeses and dried herbs. This way every bite is packed with flavor!
- Check for Doneness: The quiche should be baked for about 50 minutes. It is done when the center is set (not jiggly) and the top is golden brown. You can also use the toothpick method. Insert a toothpick in the center and if it comes out clean, the quiche is done.
- Let it Cool: Let the quiche cool down for 2-3 minutes before slicing it. This helps it hold its shape and makes serving it easier.
Serving Suggestions for Crustless Garden Vegetable Quiche
Brunch delight: This quiche makes the perfect addition to any brunch spread. It’s colorful veggies look very inviting and it is light, yet satisfying.
Quick Breakfast: Quiche makes the best breakfast! It’s an easy grab-and-go option that’s full of flavor and goodness.
Lunch or Dinner: If you pair this quiche with a fresh salad for a complete, hearty, and refreshing lunch or dinner.
Leftover Love: This quiche makes fantastic leftovers! You can enjoy them hot or cold, making them a great snack or quick meal throughout the week!
Quick & Easy Crustless Garden Vegetable Quiche
Equipment
- Large skillet
- Knife and cutting board
- Mixing bowls
- Oven
Ingredients
- 2 tsp avocado or olive oil
- 1 cup onion, minced
- 2 garlic cloves, minced
- 3 cups kale, chopped
- 1 cup grape tomatoes, halved
- ½ cup shredded carrots
- 6 eggs
- ¾ cup milk
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp salt
- Freshly ground pepper to taste
- ½ cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- Cooking spray
Instructions
- Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 F.
- Heat the oil in a large skillet over medium-high heat and saute the onion for 2 minutes. Add the rest of the veggies and cook for about 5 minutes or until tender. Remove from heat.
- In a large bowl, whisk the eggs and milk together. Stir in the shredded cheeses, dried herbs, red pepper flakes, salt, pepper, and veggie mixture. Pour into the prepared dish and bake for about 50 minutes or until settled in the center and slightly brown on top. Let cool for 2-3 minutes before slicing.
Nutrition
Frequently Asked Questions about Crustless Garden Vegetable Quiche
1. What Else Can I Substitute For Kale?
Spinach and Swiss chard are great alternatives. Keep in mind they are more tender and cook faster than kale.
2. Can I Use Low-Fat Milk Instead Of Whole Milk?
Absolutely! You can use your favorite milk. Whole, low-fat, or skim milk all work well.
3. Can I Add Meat To This Quiche?
Definitely! You can add bacon, ham, or sausage. Make sure they are cooked before adding them to the egg mixture.
4. How Can I Make The Quiche Fluffier?
To make the mixture lighter and fluffier, add an extra egg or a bit more milk. Also, beat the eggs for a while longer to introduce more air into the mixture.
5. Is This Quiche Freezer Friendly?
This quiche freezes great. Wrap it twice in plastic wrap and once in foil and freeze for up to three months.
6. What If I Don’t Have A Pie Dish?
Any oven-safe dish that can hold this amount of mixture is a good option. Ceramic or metal is ok!
7. How Do I Know When The Quiche Is Fully Cooked?
When the center is set and no longer jiggles, the quiche is done. You can also use the toothpick method. Insert it in the middle, and if it comes out clean, it is done.
8. Can I Prepare This Quiche Ahead Of Time?
You can saute the veggies and make the egg mixture ahead of time, cover, refrigerate it, and bake it whenever you are ready. Do not refrigerate it for more than a few hours.
9. What’s The Best Way To Reheat Leftover Quiche?
You can either use the oven or the microwave. If using the oven, reheat the quiche slices at 350 F for about 10-15 mins. If using the microwave, reheat for 1-2 minutes until warmed through.