One of my favorite things to eat is this super flexible and veggie loaded quiche. I used to call it a frittata but my kids won’t eat frittatas so I called this dish a quiche and they agreed to try it! Funny huh? In my cookbook I have a recipe called pizza quiche which is a fun variation on this simple recipe too. Basically, there are loads of flexible ways to make this savory and craveable dish. In anticipation of busy mornings, making a cheesy crust free quiche with vegetables instead of individually making a vegetable omelet will save you so much time in the morning and feeds a hungry crowd. Try this for your next breakfast or any time of day for a delicious and nutritious meal!
Classically, a traditional quiche filling includes eggs, heavy cream, cheese, and meats or vegetables. I find some of these ingredients to be a bit heavy and after some trial and error I realized my quiche tastes just as luscious and rich without the cream, precisely as any proper quiche should! My quick recipe is a great clean-out-your-refrigerator end-of-week winner and meets all your guests’ dietary needs and allergies.
How To Make A Crustless Quiche
The process is simple. Sautee your veggies, add eggs and cheese and bake! The flavor possibilities are endless, use whatever ingredients you have on hand. Try broccoli, spinach, kale, even diced cauliflower. My family loves cauliflower, discover the cauliflower recipes here! I typically have an abundance of greens on hand, nothing goes to waste in my kitchen! In the photo above I use:
- Butter or oil
- 1 large onion
- 1 box mushrooms
- 3 large zucchinis
- 3 large tomatoes
- 1 bell pepper
- 7 eggs
- 1 ½ cup shredded cheese
A quiche is flexible. Add your goodies of choice! Don’t feel you have to include my list of ingredients or the amount of them, just be sure to chop all your ingredients around the same sizes.
Tips For Success
I like to think all recipes are as simple as they seem, however, there is always something that could potentially go wrong. Consider laying out all your ingredients that you want to use prior to cooking. This way you know exactly what you want to add without leaving anything out. For the eggs, crack them all in a bowl and whisk well until combined so there aren’t big clumps of the whites or yolk, and pick out any pieces of shell. Finally, don’t overbake… your quiche is ready as soon as the center is set. Over-baking could lead to a rubbery quiche. Enjoy!
A perfect way to serve your guest a well-rounded breakfast.
Cheesy Crust Free Quiche With Vegetables
A crustless quiche with tender vegetables and melty cheese.
- ½ tablespoon olive oil
- 1 tablespoon butter
- 1 large onion diced
- 1 box mushrooms slices
- 3 large zucchinis shredded or sliced thin. Keep skin for color.
- 1 large bell pepper diced
- Handful fresh basil chopped
- 7 large eggs
- 1 ½ cup shredded cheddar or mozzarella cheese
- salt and pepper to taste
Heat ½ tablespoon olive oil plus 1 tablespoon butter in a large skillet
Add the onions and cook until translucent, 4-5 minutes.
Add the mushrooms , zucchini, tomatoes, bell pepper. Season to taste with salt and pepper.
Cook just until the veggies start to soften, about 5 minutes.
Allow mixture to cool for a few minutes before adding your eggs.
When slightly cooler, add eggs and cheese.
Pour into round or rectangular pan of choice (eyeball this, will depend on size of your eggs and the size of your veggies!).
Bake for around 35-40 minutes or until the eggs are set. Serve alongside a green salad or some berries!