This Crustless Garden Vegetable Quiche is a feel-good favorite, bringing together a bounty of colorful veggies, creamy cheeses, and fluffy eggs, all baked into a golden, savory delight—no crust required. Whether you’re after a healthier breakfast, an easy brunch centerpiece, or a satisfying light dinner, this recipe is the perfect answer. Packed with flavor yet simple to pull together, the quiche highlights fresh ingredients and can be customized to whatever’s in your fridge. It’s easy, wholesome, and guaranteed to make your kitchen smell amazing while brightening your table with every slice!
Ingredients You’ll Need
The beauty of the Crustless Garden Vegetable Quiche lies in its fresh, straightforward ingredients—each one bringing something special. From the silkiness of eggs to the pop of bell peppers and creamy richness of cheese, every component plays a delicious role in the final dish.
- 6 large eggs: These form the structure and fluffiness of the quiche, holding all the good stuff together.
- 1 cup whole milk: Whole milk gives the custard a creamy texture and just the right amount of richness.
- 1/2 cup shredded cheddar cheese: Cheddar melts beautifully and adds a classic, savory depth.
- 1/2 cup crumbled feta cheese: Feta brings a tangy contrast and creamy bites throughout the quiche.
- 1 cup chopped spinach: A punch of green and freshness, loaded with nutrients.
- 1/2 cup diced bell pepper (any color): For sweetness and a burst of color—use what you have!
- 1/2 cup diced zucchini: Mild and tender, zucchini soaks up the seasoning and adds body.
- 1/4 cup chopped red onion: These lightly caramelize and give a gentle, sweet edge.
- 1 tablespoon olive oil: For sautéing the vegetables—choose a good-quality oil for best flavor.
- 1/2 teaspoon garlic powder: Adds savory depth and a hint of warmth without fresh garlic’s bite.
- 1/2 teaspoon dried basil: Brings an aromatic, herbaceous note that pairs perfectly with garden veggies.
- 1/2 teaspoon salt: Essential for seasoning and letting all the flavors pop.
- 1/4 teaspoon black pepper: For gentle heat and a finish of flavor to round everything out.
How to Make Crustless Garden Vegetable Quiche
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) so it’s piping hot and ready for baking. While the oven heats up, grease a 9-inch pie dish or baking dish using nonstick spray or a drizzle of olive oil. This makes sure the quiche releases easily once it’s perfectly baked and golden.
Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add the diced bell pepper, zucchini, and red onion, sautéing for 4–5 minutes until they turn tender and slightly caramelized. Toss in the chopped spinach and cook just 1–2 minutes more—enough for it to wilt and become vibrantly green. This quick stovetop step brings out the sweetness in your veggies and keeps their texture just right.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, crack the eggs and add the whole milk. Whisk them vigorously until well combined and a little frothy—this gives your quiche its signature lightness. Season the mixture with garlic powder, dried basil, salt, and black pepper, whisking again so the flavors blend all the way through.
Step 4: Combine Everything
Gently stir the sautéed vegetables into your egg mixture, folding them in so every bite will have a pop of color and flavor. Add both the cheddar and feta cheese, and stir until evenly distributed. The cheeses will melt into the custard as it bakes, turning the quiche into creamy, savory perfection.
Step 5: Bake the Quiche
Pour the mixture into your greased pie dish, spreading it out evenly with a spatula. Slide the dish into your preheated oven and bake for 35–40 minutes. You’ll know it’s ready when the center is just set and the top is lightly golden. Let it cool for at least 5 minutes before slicing—this makes serving neat portions a breeze.
How to Serve Crustless Garden Vegetable Quiche
Garnishes
Add a sprinkle of fresh herbs like basil, parsley, or chives just before serving for extra fragrance and a pop of color. If you love a little zing, a few crumbles of feta or a dusting of cracked black pepper right on top do wonders for both flavor and presentation.
Side Dishes
This Crustless Garden Vegetable Quiche is so versatile, it shines alongside a simple green salad dressed with vinaigrette or a handful of cherry tomatoes and cucumber slices. For brunch, offer fruit salad, roasted potatoes, or a warm slice of rustic bread to round out the meal and soak up every last bit of the eggy goodness.
Creative Ways to Present
Try baking the quiche in a muffin tin for bite-size portions—perfect for brunch buffets or lunchboxes. For a picnic, let the quiche cool completely, then cut into wedges and wrap each slice in parchment for a delicious, portable treat. If you’re entertaining, serve it at room temperature on a platter with colorful roasted veggies as a vibrant centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Crustless Garden Vegetable Quiche tightly with foil or transfer slices to an airtight container. Refrigerated, it will stay fresh for up to four days, making it ideal for meal prep or next-day lunches.
Freezing
To freeze, wrap individual slices or the entire baked quiche well in plastic wrap, followed by a layer of foil for extra protection. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating for best texture.
Reheating
Warm slices in a 325°F (165°C) oven for about 10 minutes, or until heated through. For a quick fix, microwave individual portions in 30-second increments. This will revive the flavor, and the texture stays wonderfully light either way.
FAQs
Can I use different vegetables in my Crustless Garden Vegetable Quiche?
Absolutely! This recipe is super forgiving. Feel free to swap in mushrooms, broccoli, tomatoes, or even leftover roasted veggies—mix and match based on what’s in season or what you have on hand.
How do I know when the quiche is finished baking?
The quiche is done when the center is set and doesn’t jiggle when gently shaken. The top should be lightly golden. If you’re unsure, insert a knife into the center; it should come out clean.
Is the Crustless Garden Vegetable Quiche gluten-free?
Yes, as written, this recipe contains no wheat or gluten ingredients, making it a fantastic gluten-free option for breakfast or brunch. Always check your specific brands of cheese and seasonings if you’re cooking for someone with a gluten sensitivity!
Can I make the quiche ahead of time?
Definitely! You can bake the quiche the night before and refrigerate it. It tastes wonderful served cold, at room temperature, or gently reheated, making it perfect for easy entertaining or speedy weekday breakfasts.
What’s the best way to serve leftover quiche?
Leftover Crustless Garden Vegetable Quiche is delicious any way you like it—hot or cold. Try a slice straight from the fridge for a quick high-protein snack or heat it up with a spoonful of salsa or dollop of Greek yogurt for a little extra something.
Final Thoughts
This Crustless Garden Vegetable Quiche is more than just a recipe—it’s a vibrant, flexible dish that brings everyone to the table. Give it a try, experiment with your favorite veggies, and see how easy and satisfying homemade quiche can be. Happy cooking!
Print
Crustless Garden Vegetable Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Crustless Garden Vegetable Quiche is a delightful and flavorful dish that’s perfect for breakfast or brunch. Packed with nutritious vegetables and two types of cheese, it’s a satisfying and versatile meal.
Ingredients
Eggs
- 6 large eggs
Milk
- 1 cup whole milk
Cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
Vegetables
- 1 cup chopped spinach
- 1/2 cup diced bell pepper (any color)
- 1/2 cup diced zucchini
- 1/4 cup chopped red onion
Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish.
- Sauté Vegetables In a skillet, sauté bell pepper, zucchini, and red onion until softened. Add spinach and cook until wilted. Remove from heat.
- Prepare Egg Mixture In a bowl, whisk together eggs, milk, garlic powder, basil, salt, and pepper. Stir in cooked vegetables, cheddar, and feta cheese.
- Bake Pour mixture into dish and bake for 35–40 minutes until set. Let cool before serving.
Notes
- You can customize the vegetables based on availability or preference.
- This quiche can be enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 215mg
