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Crustless Vegetable Quiche

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A light and tasty crustless vegetable quiche made with eggs, milk, cheese, and fresh or frozen vegetables, perfect for any meal.

Ingredients

Scale
  • 6 large eggs
  • 1 cup milk (or half-and-half for richer quiche)
  • 1 to 1 1/2 cups shredded cheese (cheddar, Swiss, or mozzarella)
  • 2 cups mixed vegetables, chopped (onion, bell pepper, spinach, zucchini, mushrooms)
  • 1 tablespoon olive oil or butter (for sautéing)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: 1/2 teaspoon dried herbs (thyme, oregano)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking pan.
  2. Sauté chopped onion and firmer vegetables in oil until soft, about 5–7 minutes. Add soft greens last and cook 1–2 minutes more. Let cool slightly.
  3. In a bowl, whisk eggs, milk, salt, pepper, and herbs. Stir in cheese and the cooled vegetables.
  4. Pour the mix into the prepared pan. Smooth the top.
  5. Bake for 30–40 minutes, until the center is set and the top is lightly golden.
  6. Let it rest for 5–10 minutes, then slice and serve.

Notes

For a firmer quiche, bake a little longer. For a creamier texture, reduce bake time. Allow cooling slightly before cutting for cleaner slices.

Nutrition

Find it online: https://recipesunfolded.com/crustless-vegetable-quiche/

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