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Vegetable Crustless Quiche

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A light, savory egg bake that’s perfect for breakfast, brunch, or a quick weeknight meal using seasonal vegetables and cheese.

Ingredients

Scale
  • 6 large eggs
  • 1 cup milk (or ¾ cup milk + ¼ cup plain yogurt)
  • 1 cup grated cheese (cheddar, Swiss, or mozzarella)
  • 2 cups mixed vegetables (spinach, bell pepper, zucchini, broccoli florets — chopped)
  • 1 small onion or 2 scallions, thinly sliced
  • 1–2 cloves garlic, minced (optional)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried herbs or 1 tbsp fresh herbs (parsley, chives, or basil)
  • 1–2 tbsp olive oil for sautéing

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or a similar baking pan.
  2. Heat olive oil in a skillet over medium heat. Cook onion and garlic until soft. Add firmer veggies like bell pepper and zucchini and cook until just tender. Wilt spinach last. Season lightly.
  3. Whisk eggs, milk, salt, pepper, and herbs in a large bowl until smooth. Stir in 3/4 of the cheese.
  4. Spread the cooked vegetables evenly in the prepared dish. Pour the egg mixture over them. Sprinkle the remaining cheese on top.
  5. Bake for 30–40 minutes, until the center is set and the top is lightly golden. A knife inserted in the middle should come out mostly clean with a slight wobble.
  6. Let cool for 10 minutes before slicing.

Notes

For a dairy-free option, swap milk for unsweetened soy milk or oat milk and use dairy-free cheese. This recipe is gluten-free.

Nutrition

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

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