Best 4 Crustless Vegetable Quiche Recipes
Quiche, a delectable savory tart, is a classic French dish perfect for any occasion. Traditionally made with a flaky pastry crust, this recipe offers a delightful twist by eliminating the crust altogether. The result is a lighter, healthier quiche that is packed with vibrant vegetables and bursting with flavor. For those with dietary restrictions, this crustless quiche is a fantastic option as it is naturally gluten-free and easily adaptable for vegetarians and vegans.
This recipe provides three variations of the crustless vegetable quiche: a classic version featuring a medley of sautéed vegetables, a hearty broccoli and cheddar variation, and a vibrant spinach and feta rendition. Each variation offers a unique combination of flavors and textures, ensuring that there is something to satisfy every palate. Whether you're looking for a quick and easy weekday meal, a delightful brunch option, or an impressive dish to serve at a gathering, this crustless vegetable quiche is sure to be a hit.
CRUSTLESS VEGETABLE QUICHE
I make this quiche and then take slices to work for breakfast. Its a filling quiche that is healthy and delicious. You can use any veggies that you like but this combo has always worked for me.
Provided by Stuuuaaart
Categories Breakfast
Time 25m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Sautee veggies in oil until tender.
- Remove veggies and allow to cool.
- Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
- Spray glass pie plate with cooking spray.
- Pour half of the egg mixture in pie plate.
- Add the cheese slices.
- Top with remaining egg mixture.
- Bake at 350 degrees for 15-17 minutes.
CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)
A simple crustless quiche- you can use any vegetables, A great way to use up your veges from the fridge. This quiche can be made gluten-free by using a blended gluten-free flour- with no crust a great option to make an easy gluten-free meal. Serve with chips or a salad on the side to serve as a light meal or lunch
Provided by Jubes
Categories Lunch/Snacks
Time 1h
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
- Mix all ingredients together and pour into the quiche dish.
- Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.
Nutrition Facts : Calories 193.2, Fat 10.1, SaturatedFat 5.3, Cholesterol 144.6, Sodium 392.2, Carbohydrate 14.1, Fiber 0.6, Sugar 0.9, Protein 11.1
CRUSTLESS VEGETABLE QUICHE (GLUTEN FREE)
I absolutely love quiche. But not for breakfast, I like it for dinner. Loaded with veggies and goat cheese. I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile. This quiche is crustless and it's good that way. Of course, you could bake it in a crust if crust is a must for you. I use a pirex pie plate to bake mine in. I slice the peppers into thin strips and then cut in half. This recipe is a variation of a recipe I found on Gluten Free Goddess.
Provided by Chermoni
Categories Savory Pies
Time 45m
Yield 1 8 inch quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate.
- In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate.
- Crumble up the goat cheese and mix into the quiche.
- Top quiche with leftover goat cheese crumbles.
- Bake at 375 degrees for 30 minutes or until edges are golden brown.
Nutrition Facts : Calories 323.6, Fat 22.5, SaturatedFat 13.3, Cholesterol 256.3, Sodium 431.6, Carbohydrate 10.2, Fiber 3.1, Sugar 3.7, Protein 22.3
CRUSTLESS VEGETABLE QUICHE
Steps:
- Preheat oven to 425 degrees. In a large skillet on medium-low heat, add oil and sauté onion and garlic until tender, about 4 minutes. Add diced bell pepper, zucchini, broccoli and sun-dried tomatoes and continue sautéing 2 minutes. In a medium mixing bowl, whisk together eggs, egg whites, milk, spices and ¼ cup parmesan cheese. Lightly spray a 9" pie dish, add sautéed vegetables. Pour egg mixture over vegetables, make sure to cover all veggies. Loosely cover with foil and bake 10 minutes at 425 degrees, reduce heat to 350 and continue baking 20-25 minutes. Remove foil the last few minutes of baking time and sprinkle with the remaining parmesan cheese. Quiche is done when it puffs and a knife inserted in the center comes out clean.
Tips:
- Prep your vegetables beforehand: Wash, peel, and chop your vegetables before you start cooking to save time and make the assembly process easier.
- Use fresh, seasonal vegetables: This will ensure the best flavor and texture in your quiche.
- Don't overcrowd the pan: If you're using a 9-inch pie plate, limit yourself to about 3 cups of vegetables. Otherwise, the quiche will be too thick and won't cook evenly.
- Use a good quality cheese: A sharp cheddar or Gruyère cheese will give your quiche a rich, flavorful taste.
- Don't overcook the quiche: The center of the quiche should be just set when you take it out of the oven. Otherwise, it will be dry and crumbly.
- Let it cool before serving: This will help the quiche set and make it easier to slice.
Conclusion:
A crustless vegetable quiche is a delicious, healthy, and versatile dish. With just a few simple ingredients, you can create a satisfying meal that's perfect for breakfast, lunch, or dinner. So next time you're looking for a quick and easy recipe, give this crustless vegetable quiche a try!
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