This crustless quiche is a light and tasty dish packed with fresh summer veggies like zucchini and bell peppers. It’s super easy to make and perfect for breakfast or brunch!
You can whip it up quickly, and it’s a great way to clear out the fridge. I love that it’s healthy and still feels like a treat—plus, it’s so colorful! 🥒🍳
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing veggies, but you can swap it for avocado oil or butter if needed. I often use a mix of butter and olive oil for a richer flavor.
Vegetables: Use seasonal veggies! Zucchini and bell peppers are great, but feel free to throw in mushrooms, spinach, or asparagus if you have them. If you’re in a rush, frozen mixed veggies are a decent backup too.
Eggs: Large eggs are a staple here, but if you need a vegan option, you can try a flaxseed egg substitution (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for this recipe.
Milk: I use whole milk for creaminess, but 2% or dairy-free milk (like almond or oat milk) works fine. Just keep in mind that dairy alternatives might change the texture a bit.
Cheese: I love cheddar for its sharpness, but mozzarella or feta also add nice flavors. If you’re dairy-free, try a plant-based cheese or skip it altogether for a lighter dish.
How Do You Avoid a Soggy Quiche?
Getting that perfect texture is key! Here’s how to ensure your quiche isn’t soggy:
- **Cook the Veggies First:** Sautéing them removes excess moisture. Don’t skip this step!
- **Use Fresh Ingredients:** Ensure your veggies aren’t overly watery, especially tomatoes.
- **Bake on the Right Temperature:** Preheat your oven thoroughly to set the quiche properly. 375°F (190°C) is perfect!
- **Cool Before Slicing:** Let it rest for 5-10 minutes so it firms up before cutting.
Crustless Quiche with Fresh Summer Vegetables
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or basil (optional)
- 1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
- Fresh herbs for garnish (like parsley or chives), optional
How Much Time Will You Need?
This delicious crustless quiche takes about 15 minutes for prep and 35-40 minutes for baking, making it a total of around 1 hour from start to finish. Perfect for a quick yet satisfying meal any time of the day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot enough to cook your quiche evenly. Lightly grease a 9-inch pie dish or quiche dish with cooking spray or olive oil.
2. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for 2-3 minutes until the onion is translucent and fragrant. Then, add the diced zucchini, yellow squash, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until everything is tender but still has a slight crunch.
3. Add Spinach and Tomatoes:
Next, stir in the cherry tomatoes and chopped spinach. Cook these for another 1-2 minutes, just until the spinach wilts. Once done, remove from heat and let the vegetable mixture cool slightly while you prepare the egg mixture.
4. Mix the Eggs:
In a large bowl, whisk together the eggs, milk, salt, pepper, and dried herbs if you’re using them. This mix is what binds everything together and creates that fluffy texture.
5. Combine Ingredients:
Add the cooked vegetables and shredded cheese to the egg mixture. Stir everything together until well combined—ensure the vegetables are evenly distributed throughout.
6. Bake the Quiche:
Pour the vegetable and egg mixture into the prepared pie dish, spreading it out to ensure even cooking. Place it in the preheated oven and bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. To check if it’s done, insert a knife in the center; it should come out clean.
7. Cool and Serve:
Once out of the oven, allow the quiche to cool for about 5-10 minutes. This resting time helps to firm up the quiche for easier slicing. Garnish with fresh herbs if you’d like, and serve warm or at room temperature.
Enjoy your fresh, light summer vegetable crustless quiche! It’s perfect for brunch, lunch, or even a light dinner.
FAQ for Crustless Quiche with Fresh Summer Vegetables
Can I Use Different Vegetables?
Absolutely! This quiche is versatile, so feel free to swap in your favorite seasonal veggies. Try adding mushrooms, asparagus, or even kale for a different flavor profile. Just make sure to sauté any watery vegetables first to keep the quiche from soggy!
How Can I Make This Recipe Dairy-Free?
You can easily make this quiche dairy-free by using a dairy-free milk alternative, like almond milk or oat milk, and opting for a plant-based cheese. Just keep in mind that the texture may vary slightly when using substitutes.
Can I Make This Quiche Ahead of Time?
Yes, you can! Prepare the quiche in advance, bake it, and allow it to cool completely. Once cooled, store it in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving!
What’s the Best Way to Store Leftovers?
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices wrapped individually in plastic wrap and then in a freezer bag for up to 2 months. Just thaw and reheat when you’re ready to enjoy!
