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This easy-to-make dish is ideal for brunch or breakfast, especially for novice bakers. Packed with fresh garden vegetable quiche, it’s a complete meal that’s sure to impress your friends and family. Best of all, it’s quick to prepare and requires no crust!
Ingredients for Crustless Garden Vegetable Quiche:
- Avocado or olive oil
- Onion
- Garlic
- Kale
- Grape tomatoes
- Shredded carrots
- Eggs
- Milk
- Dried oregano, parsley, and basil
- Red pepper flakes
- Shredded cheddar and mozzarella cheese
- Salt and pepper
- Cooking spray
Steps to Make the Quiche:
1. Preheat the oven to 350°F and coat a 9-inch pie dish with cooking spray.
2. In a large skillet, heat oil over medium-high heat. Sauté onions for 2 minutes, then add the remaining veggies and cook for about 5 minutes until tender. Remove from heat.
3. Whisk the eggs and milk in a large bowl. Stir in the cheeses, herbs, red pepper flakes, salt, pepper, and the cooked veggie mixture. Pour everything into the prepared pie dish.
4. Bake for about 50 minutes until the center is set and the top is slightly browned. Allow it to cool for 2-3 minutes before serving.
How to Tell When the Quiche is Done:
The quiche is fully cooked when the center is firm and doesn’t jiggle. You can also insert a toothpick into the center—if it comes out clean, it’s done.
Can This Quiche Be Made Ahead?
Yes! You can prepare the vegetables and egg mixture ahead of time, refrigerate for a few hours, and bake when you’re ready.
How to Reheat Leftovers:
Reheat slices in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Frequently Asked Questions About Vegetable Quiche
What can I use instead of kale?
Substitute with spinach or Swiss chard, which cook faster than kale.
Can I use low-fat milk?
Absolutely! Any milk, from whole to skim, works.
Can I add meat?
Yes! Feel free to add cooked bacon, ham, or sausage.
How can I make the quiche fluffier?
Add an extra egg or a little more milk and beat the eggs longer to incorporate more air.
Can I freeze the quiche?
Yes, it freezes well. Wrap tightly and store for up to three months.
What if I don’t have a pie dish?
Use any oven-safe dish that can hold the mixture—ceramic or metal is fine.
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Simple Crustless Garden Vegetable Quiche
This easy-to-make dish is ideal for brunch or breakfast, especially for novice bakers. Packed with fresh garden vegetables, it's a complete meal that’s sure to impress your friends and family.
Ingredients
- 2 tsp avocado or olive oil
- 1 cup minced onion
- 2 minced garlic cloves
- 3 cups chopped kale
- 1 cup halved grape tomatoes
- 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 shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- Cooking spray
Instructions
- Preheat oven to 350°F and spray a 9-inch pie dish with cooking spray.
- Heat oil in a skillet over medium-high heat. Sauté the onion for 2 minutes, then add remaining vegetables and cook for 5 minutes until tender.
- In a large bowl, whisk eggs and milk. Add cheese, herbs, red pepper flakes, salt, pepper, and veggies. Pour into the pie dish and bake for 50 minutes. Allow to cool before slicing.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 121mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 8g
