This crustless quiche is packed with fresh summer veggies like zucchini and bell peppers. It’s light, fluffy, and perfect for brunch or a quick dinner!
I love how easy this dish is—just mix, pour, and bake! It’s a great way to sneak in some veggies and feels like a warm hug on a plate. Plus, no crust means less fuss! 😊
Key Ingredients & Substitutions
Eggs: The main binding agent, you need large eggs for this quiche. If you’re looking for a lighter option, egg whites can be used as a substitute, but keep in mind the texture will be different.
Milk: Whole milk provides richness, but you can use skim milk, almond milk, or any non-dairy milk like oat milk. Just be sure it’s unsweetened for best results!
Cheese: Cheddar is a classic choice, but feel free to swap it for feta, mozzarella, or even goat cheese for a different flavor. Each cheese brings its unique taste to the dish!
Veggies: Zucchini, yellow squash, and bell peppers are great, but you can also use spinach, mushrooms, or tomatoes depending on what’s in season or what you have on hand.
Seasoning: Dried thyme gives a lovely aroma, but fresh herbs like basil or parsley can brighten the dish even more. Just adjust to your personal taste!
How Do I Ensure the Quiche is Set Perfectly?
Getting the quiche set just right is key. Here’s what you need to know:
- Preheat your oven thoroughly before baking to ensure even cooking.
- Keep an eye on the quiche while it’s baking. The edges may brown faster, while the center needs time to firm up. A clean knife inserted in the center means it’s done!
- If the top is browning too quickly, you can cover it with foil for the last few minutes of baking.
- Letting it cool for at least 5-10 minutes allows it to finish cooking and makes slicing easier.
Enjoy your quiche warm or let it chill for a refreshing cold meal later!
Easy Crustless Quiche With Fresh Summer Veggies
Ingredients You’ll Need:
For the Quiche:
- 6 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheddar cheese (or your choice of cheese)
- 1 medium zucchini, diced
- 1 small yellow squash, diced
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
- Cooking spray or butter (for greasing the baking dish)
How Much Time Will You Need?
This crustless quiche will take about 15 minutes for preparation and approximately 35-40 minutes to bake, resulting in a total time of roughly 1 hour from start to finish. It’s easy and perfect for any meal of the day!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Take a 9-inch pie dish or quiche pan and lightly grease it with cooking spray or butter to prevent sticking.
2. Sauté the Vegetables:
In a skillet over medium heat, add the olive oil. Toss in the diced zucchini, yellow squash, red bell pepper, and onion. Sauté the vegetables for about 5-7 minutes until they are tender. During the last minute, add in the minced garlic and cook until it’s fragrant. Remove from heat and let them cool down a bit.
3. Mix the Egg Mixture:
In a large bowl, whisk the eggs and milk together until completely blended. Season the mixture with salt, black pepper, and the dried thyme or Italian seasoning if you’re using it. This adds a flavorful touch!
4. Combine Ingredients:
Now, fold the sautéed vegetables and shredded cheese into the egg and milk mixture. Stir everything together gently until well mixed.
5. Pour and Bake:
Pour the entire veggie and egg mixture into your prepared pie dish. Spread it out evenly. Place it in the preheated oven and bake for 35-40 minutes or until the quiche is firmly set in the center and lightly golden on top. To check for doneness, insert a knife in the center—it should come out clean.
6. Cool and Serve:
After baking, let the quiche cool for about 5-10 minutes before slicing it. This helps it firm up a little more and makes it easier to serve. Enjoy it warm or at room temperature!
This crustless quiche is not only easy to make but also a great way to showcase the fresh flavors of summer veggies. Enjoy every bite!
FAQ for Easy Crustless Quiche With Fresh Summer Veggies
Can I Use Different Vegetables in This Quiche?
Absolutely! Feel free to swap in your favorite veggies. Spinach, mushrooms, or tomatoes work great too. Just remember to sauté any veggies you use to ensure they are tender before adding them to the egg mixture.
How Can I Store Leftovers?
Store any leftover quiche in an airtight container in the fridge for up to 3 days. It can also be frozen for longer storage. Just wrap it tightly in plastic wrap before placing it in a freezer-safe container. Thaw in the fridge overnight before reheating.
Can I Make This Quiche Ahead of Time?
Yes, you can prepare the quiche a day in advance! Assemble it and store it in the fridge unbaked, then bake it the next day. This allows the flavors to meld beautifully. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What’s the Best Way to Reheat Leftover Quiche?
To reheat, preheat your oven to 350°F (175°C) and place the quiche in for about 10-15 minutes until warmed through. You can also use the microwave, heating in 30-second intervals until it’s hot. Just be careful not to overcook it!
