Simple Crustless Vegetable Quiche (Low-Carb & Gluten-Free)

Oh, the memories! There’s something truly magical about a warm, savory quiche emerging from the oven, filling the kitchen with promises of comfort. While my heart usually sings for sweet treats, a well-made Crustless Vegetable Quiche holds a special place, offering that delightful combination of tender vegetables, creamy eggs, and rich cheese that just feels like a warm hug on a plate. It’s a dish that effortlessly marries hearty flavors with an elegant presentation, perfect for any time of day.

I remember my grandmother, with flour dusting her apron from a morning of baking, would sometimes whip up a savory dish like this for our Sunday brunch. It was always a delightful surprise, a testament to her belief that good food, whether sweet or savory, was about bringing people together. Her kitchen was a place of endless culinary adventures, and it’s where I first learned the joy of creating something truly nourishing from scratch.

This delightful Crustless Vegetable Quiche is not only incredibly easy to bake, making it perfect for busy weeknights or a relaxed weekend brunch, but it’s also a fantastic way to enjoy a wholesome, low-carb, and gluten-free meal. My practical baking tip for this recipe is to always make sure your vegetables are well-sautéed before adding them to the egg mixture; it concentrates their flavors beautifully!

What You Need to Make This Recipe

Crafting this hearty dish begins with simple, fresh ingredients that come alive in the oven. The star of our show, a medley of vibrant vegetables like sweet red bell pepper, tender zucchini, and earthy mushrooms, provides incredible flavor and texture, all bound together by the richness of eggs and whole milk. My secret to a truly creamy base for any Crustless Vegetable Quiche is using good quality dairy. You’ll find the complete list of ingredients and precise measurements ready for you in the recipe card just below.

How to Make Crustless Vegetable Quiche

Making this Crustless Vegetable Quiche is truly a breeze, a lovely departure from the fuss of a traditional pie crust. You’ll begin by gently sautéing a colorful mix of garden-fresh vegetables until they’re tender and fragrant. Then, a creamy egg and milk mixture, seasoned with aromatic herbs and blended with rich Gruyere and Parmesan cheeses, gets poured right over those beautiful veggies. A quick bake in the oven, and voilà – a golden, fluffy, and utterly delicious quiche awaits!

Hearty Garden Crustless Vegetable Quiche

A wholesome and flavorful crustless quiche packed with a medley of garden vegetables and savory cheeses, perfect for a healthy breakfast, brunch, or light dinner. This recipe is naturally gluten-free and easily customizable.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch, Main Course

Cuisine: American, French-inspired

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp Olive Oil
• 1/2 medium Yellow Onion finely chopped
• 1 Red Bell Pepper diced
• 1 cup Zucchini diced
• 1/2 cup Mushrooms sliced
• 2 cloves Garlic minced
• 1 cup Baby Spinach roughly chopped
• 6 large Eggs
• 1 cup Whole Milk or half-and-half for richer texture
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Dried Thyme
• Pinch Nutmeg
• 1 cup Shredded Gruyere Cheese or Swiss, divided
• 1/4 cup Grated Parmesan Cheese

Equipment

• 9-inch pie dish
• Large mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Large Skillet

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with butter or cooking spray to prevent sticking.
2. Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and diced red bell pepper. Sauté for 5-7 minutes until softened. Add diced zucchini and sliced mushrooms, cooking for another 3-5 minutes until tender-crisp. Stir in minced garlic and chopped baby spinach. Cook until the spinach wilts, about 1-2 minutes. Remove the skillet from heat and let the vegetables cool slightly.
3. In a large mixing bowl, whisk together the large eggs, whole milk, salt, black pepper, dried thyme, and a pinch of nutmeg until all ingredients are well combined and slightly frothy.
4. Sprinkle approximately half of the shredded Gruyere cheese evenly over the bottom of the prepared pie dish. Spoon the cooled sautéed vegetable mixture over the layer of cheese.
5. Carefully pour the whisked egg mixture evenly over the vegetables and cheese in the pie dish, ensuring an even distribution.
6. Sprinkle the remaining half of the Gruyere cheese and all of the grated Parmesan cheese over the top of the liquid quiche mixture. This will create a nice golden crust.
7. Carefully place the pie dish in the preheated oven. Bake for 40-45 minutes, or until the quiche is set in the center (a knife inserted near the center should come out clean) and the top is beautifully golden brown.
8. Remove the quiche from the oven and let it rest on a wire rack for 5-10 minutes before slicing and serving. This resting period allows the quiche to fully set and makes for cleaner slices.

Notes

Feel free to customize this crustless vegetable quiche with your favorite seasonal vegetables, such as asparagus, cherry tomatoes, leeks, or broccoli florets. Just ensure denser vegetables are pre-cooked slightly before adding to the mix. Other cheese options like sharp cheddar, Monterey Jack, or crumbled feta can also be used. Leftover quiche can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently in the microwave or oven.

Pro Tips for Making This Crustless Vegetable Quiche

Creating a perfect Crustless Vegetable Quiche is all about those little touches that make a big difference, just like adding a secret pinch of cinnamon to apple pie! Here are a few tips I’ve gathered over my years in the kitchen to ensure your quiche is simply irresistible.

My Secret Trick: I always make sure to thoroughly sauté the vegetables until most of their moisture has evaporated. This prevents the quiche from becoming watery and concentrates those lovely garden flavors, giving you a wonderfully firm and flavorful filling.

When mixing your eggs and milk, whisk them really well to get a lovely, airy consistency. This ensures your quiche will bake up beautifully light and fluffy, not dense. I always recommend using whole milk for that extra richness, but you can certainly use a lower-fat option if you prefer.

Don’t be shy with the seasonings! A dash of dried thyme and a sprinkle of nutmeg really elevate the flavor profile of this kind of Crustless Vegetable Quiche. These spices, though subtle, add a layer of warmth and sophistication that turns a simple dish into something truly special.

For easy slicing and serving, let your quiche rest for about 10-15 minutes after it comes out of the oven. This allows the eggs to set completely, preventing a crumbly mess and giving you beautifully clean wedges, much like how I let my cheesecakes cool completely before slicing.

Fun Variations for Crustless Vegetable Quiche

One of the things I adore about this kind of Crustless Vegetable Quiche is how adaptable it is! It’s like a blank canvas just waiting for your creative touch. Here are a few ideas that my friends and family adore, perfect for adding your unique spin.

Seasonal Harvest Twist

Embrace the bounty of the season! In spring, I love adding asparagus and green onions. For autumn, roasted butternut squash and sage make for a wonderfully comforting version. My sister always asks me to swirl in some sun-dried tomatoes and fresh basil during the summer months – it’s a burst of Mediterranean sunshine!

Cheesy Delights

While Gruyere and Parmesan are lovely, don’t hesitate to experiment with other cheeses. Sharp cheddar or Monterey Jack would give it a bolder, more familiar flavor, especially if you have little ones. A touch of crumbled feta can add a delightful tangy saltiness, a favorite of a friend who loves Greek flavors.

Protein Power-Up

If you’re looking to make your quiche even heartier, consider adding cooked protein. A handful of crumbled cooked bacon, diced ham, or shredded chicken would be delicious additions. Just be sure not to overload it, as you still want that lovely creamy texture of the Crustless Vegetable Quiche to shine through.

What to Serve With Crustless Vegetable Quiche

This beautiful Crustless Vegetable Quiche is truly a versatile star, capable of gracing any meal from a casual brunch to an elegant dinner. It’s substantial enough to stand on its own, but a few simple accompaniments can truly make it sing.

I love serving this quiche alongside a crisp, vibrant green salad with a light vinaigrette. The fresh, tangy greens cut through the richness of the quiche beautifully, creating a wonderfully balanced meal. My mom always pairs it with a simple fruit salad, especially in the warmer months, for a touch of natural sweetness.

For a heartier meal, particularly during cooler weather, a warm bowl of tomato soup or a crusty piece of artisan bread makes for a comforting companion. If you’re hosting brunch, consider offering a small plate of smoked salmon or some crispy breakfast potatoes on the side. A quick serving idea: a dollop of sour cream or a sprinkle of fresh chives over each slice right before serving adds a lovely finish!

How to Store Crustless Vegetable Quiche

After putting all that love into baking this delicious Crustless Vegetable Quiche, you’ll want to make sure any leftovers stay just as delightful! Proper storage is key to preserving its wonderful flavor and texture.

Refrigeration

Once your quiche has cooled completely, you can store it in an airtight container in the refrigerator for up to 3-4 days. I like to slice it into individual portions before storing; this makes it super easy to grab a quick, delicious meal whenever hunger strikes.

Freezing for Later

For longer storage, this Crustless Vegetable Quiche freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Tips

To reheat, I always recommend warming slices in the oven at 300°F (150°C) for about 15-20 minutes, or until heated through. This helps to maintain that lovely texture. A quick zap in the microwave works in a pinch, but the oven truly brings back its glory. My personal tip? A light dusting of freshly grated Parmesan cheese after reheating brings it back to life with a fresh burst of flavor!

Nutritional Benefits

This delightful Crustless Vegetable Quiche is not just a treat for your taste buds, but it also offers a nourishing boost, aligning perfectly with my philosophy of combining wholesome ingredients with joyful indulgence. Packed with protein from eggs and milk, and brimming with vitamins and fiber from our medley of garden vegetables like spinach and zucchini, it’s a satisfying and comforting dish. This approach allows us to create treats that are both delicious and wonderfully good for us.

FAQs

Faq 1

Q: Can I use different vegetables in this quiche?
A: Absolutely! This Crustless Vegetable Quiche is incredibly versatile. Feel free to swap in your favorite seasonal vegetables like asparagus, broccoli, bell peppers, or even roasted sweet potato cubes. Just make sure to sauté harder vegetables first.

Faq 2

Q: Is this recipe really gluten-free?
A: Yes, it is! Since this is a Crustless Vegetable Quiche, there’s no flour or traditional crust involved, making it naturally gluten-free. It’s a wonderful option for those with gluten sensitivities or anyone looking to reduce their carb intake.

Faq 3

Q: Can I prepare the quiche ahead of time?
A: You certainly can! You can prepare the vegetable filling and the egg mixture separately and store them in the fridge overnight. Assemble and bake the Crustless Vegetable Quiche in the morning for a fresh, warm breakfast or brunch.

Faq 4

Q: What if I don’t have Gruyere cheese?
A: No worries at all! While Gruyere adds a lovely nutty flavor, you can easily substitute it with other good melting cheeses like Swiss, sharp white cheddar, or even a mix of Monterey Jack and Parmesan. Your Crustless Vegetable Quiche will still be delicious!

Conclusion

Creating this Simple Crustless Vegetable Quiche has been a journey filled with warmth and deliciousness, much like the many happy hours I’ve spent in the kitchen. It’s a testament to how simple ingredients, combined with a little love and patience, can transform into something truly extraordinary and comforting. I hope this recipe inspires you to embrace the joy of baking, discovering that this delightful Crustless Vegetable Quiche brings not just a wonderful meal to your table, but also cherished memories, just like the ones I share from my grandmother’s kitchen. Happy baking, my friends!