If you’re looking for an effortless and satisfying brunch or breakfast option, Vegetable Crustless Quiche is about to become your new favorite. Overflowing with bright, sautéed veggies, plenty of melty cheese, and tender, savory eggs, this dish proves you don’t need a crust to achieve maximum flavor. Every slice is packed with color, nutrition, and comfort—perfect for busy mornings, lazy weekends, or impressing your brunch crew. Let’s dig into why this Vegetable Crustless Quiche is so irresistible and why I keep coming back to it again and again!
Ingredients You’ll Need
This lineup of ingredients is simple but mighty. Each component brings a special something, whether it’s a boost of flavor, a pop of color, or some extra richness, making your Vegetable Crustless Quiche truly delightful.
- 6 large eggs: The foundation for a fluffy, protein-packed quiche that holds all the goodness together.
- ½ cup milk or half-and-half: Adds creaminess and helps create a custardy texture that’s just the right amount of rich.
- 1 cup shredded cheddar or Swiss cheese: Melts beautifully and brings a savory, cheesy bite to every forkful.
- 1 cup chopped fresh spinach: Offers vibrant color, nutrients, and a subtle earthy flavor.
- ½ cup diced bell pepper: Adds sweetness and a pleasing crunch, plus a gorgeous pop of red or yellow.
- ½ cup chopped onion: Builds a base of umami flavor and helps round out the veggie blend.
- ½ cup sliced mushrooms: Brings a satisfying, meaty texture and a subtle woodsy note.
- 1 tablespoon olive oil: Perfect for sautéeing veggies and deepening their flavor.
- ½ teaspoon garlic powder: Adds gentle garlic warmth without overwhelming the other flavors.
- ½ teaspoon salt: Essential for seasoning throughout; taste as you go!
- ¼ teaspoon black pepper: For a mild kick and that classic quiche finish.
- Pinch of red pepper flakes (optional): Just a hint of heat for those who love a little zing.
How to Make Vegetable Crustless Quiche
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C) so it’s ready to create that perfect, gently golden quiche top. Lightly grease a 9-inch pie dish or baking dish with a bit of olive oil or nonstick spray; this helps the quiche release smoothly and means less cleanup later.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm the olive oil before adding chopped onions, bell peppers, and mushrooms. Sauté these for about 4 to 5 minutes until nice and softened, letting their flavors mingle. Toss in the fresh spinach just for the last minute, stirring until it wilts into the veggie medley. You’ll see everything become vibrant and fragrant—such a good sign!
Step 3: Whisk Together the Egg Mixture
In a large mixing bowl, crack in your eggs and pour in the milk or half-and-half. Toss in the garlic powder, salt, black pepper, and red pepper flakes if you like a subtle spicy note. Give this a good whisk until everything is beautifully combined—the secret to a fluffy Vegetable Crustless Quiche lies in this step!
Step 4: Combine and Pour
Now, stir the sautéed vegetables and shredded cheese right into your egg mixture. Make sure everything gets evenly distributed so that every bite is loaded with flavor and color. Pour the lovely mixture into your prepared dish and gently spread it out so it’s nice and even.
Step 5: Bake to Perfection
Slide your quiche into the oven and bake for 30 to 35 minutes. You’re looking for the center to be set (not jiggly) and the top to have just a touch of golden color. Trust your nose too—it’ll be heavenly! Once baked, let it cool for 5 to 10 minutes so slicing is a breeze. Then, serve and enjoy your beautiful Vegetable Crustless Quiche.
How to Serve Vegetable Crustless Quiche
Garnishes
I love finishing off a fresh-baked pan of Vegetable Crustless Quiche with vibrant garnishes. Sprinkle on some extra fresh herbs like chopped chives, parsley, or basil for color and zing. A light dusting of grated Parmesan is always a hit, or try a few thin slices of jalapeño or cherry tomatoes for visual appeal and freshness. The little details make your quiche look as delightful as it tastes!
Side Dishes
This quiche is hearty but also plays well with others. Pair it with a crisp green salad, a bowl of fresh fruit, or roasted breakfast potatoes for a satisfying meal. If you’re hosting brunch, add a platter of smoked salmon, sliced avocado, or a basket of fresh bakery bread to keep everyone coming back for more.
Creative Ways to Present
For a showstopping presentation, cut your Vegetable Crustless Quiche into wedges and plate each one atop a bed of arugula or spinach. Try making mini quiches in muffin tins for portable brunch bites or serving the quiche with a dollop of Greek yogurt and a sprinkle of paprika. It’s also charming to serve it picnic-style at room temperature—just wrap up slices and pack them to go!
Make Ahead and Storage
Storing Leftovers
Leftovers will keep beautifully! Let the quiche cool completely, then cover and refrigerate for up to 4 days. I recommend wrapping it tightly or storing slices in an airtight container so the quiche stays moist and flavorful.
Freezing
Vegetable Crustless Quiche is surprisingly freezer-friendly. Once cooled, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Defrost slices in the fridge overnight for best results, so they keep their creamy texture and delicate flavor.
Reheating
For an easy breakfast, just reheat slices in the microwave (about 30–40 seconds per slice) or pop them into a 325°F (163°C) oven for 10 minutes. The oven method gives you a slightly crisper edge, while the microwave is all about speed—either way, your quiche will taste freshly made!
FAQs
Can I use frozen vegetables in my Vegetable Crustless Quiche?
Absolutely! Just thaw and drain your frozen veggies thoroughly before sautéeing or adding them; excess moisture can make your quiche watery. Frozen spinach, broccoli, or peppers all work well as substitutes.
How do I know when my Vegetable Crustless Quiche is done baking?
The quiche is ready when the center is just set and only barely jiggles. A knife inserted about an inch from the center should come out clean. Don’t worry—the residual heat will finish setting it as it cools for those perfect slices.
Can I add meat to this quiche?
Of course! For a twist, add cooked, crumbled bacon, diced ham, or turkey sausage to the egg mixture along with the vegetables and cheese. It’ll turn your Vegetable Crustless Quiche into a protein-packed main dish for any time of day.
What’s the best type Breakfast
Both cheddar and Swiss give a fantastic melt and classic flavor, but you can experiment—try Monterey Jack, Gruyère, or a mix. Just be sure to shred it yourself for the best texture and flavor in your finished quiche.
Can I make Vegetable Crustless Quiche dairy-free?
Yes! Use a non-dairy milk like unsweetened almond or oat, and swap in your favorite plant-based cheese. The texture will be slightly different, but you’ll still get all those veggie-packed flavors in every bite.
Final Thoughts
Whether you’re a seasoned brunch cook or exploring new ways to enjoy veggies and eggs, Vegetable Crustless Quiche offers a delicious, versatile, and colorful meal you’ll want to make again and again. Don’t be surprised if it becomes a requested favorite at your table—so grab your skillet and get cracking, your new go-to recipe awaits!
Print
Vegetable Crustless Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Vegetable Crustless Quiche is a delicious and healthy breakfast or brunch option that is easy to make and full of flavor. Packed with fresh vegetables and cheese, it’s a satisfying meal that’s perfect for any time of day.
Ingredients
Eggs:
6 large eggs;
Milk or Half-and-Half:
½ cup;
Cheese:
1 cup shredded cheddar or Swiss cheese;
Spinach:
1 cup chopped fresh spinach;
Bell Pepper:
½ cup diced;
Onion:
½ cup chopped;
Mushrooms:
½ cup sliced;
Olive Oil:
1 tablespoon;
Garlic Powder:
½ teaspoon;
Salt:
½ teaspoon;
Black Pepper:
¼ teaspoon;
Red Pepper Flakes (optional):
pinch;
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
- Sauté Vegetables: In a skillet over medium heat, warm the olive oil and sauté onions, bell peppers, and mushrooms until softened. Add spinach and cook until wilted.
- Prepare Egg Mixture: In a large bowl, whisk together eggs, milk, garlic powder, salt, pepper, and red pepper flakes. Stir in the sautéed vegetables and cheese.
- Bake: Pour the mixture into the prepared dish and bake for 30–35 minutes until set and lightly golden.
- Serve: Let cool before slicing and serving.
Notes
- You can substitute or add other vegetables like zucchini, broccoli, or tomatoes.
- For added protein, include diced cooked bacon or turkey sausage.
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