Crustless Quiche With Summer Vegetables Recipe

I absolutely adore this quiche recipe because it’s a vibrant and delicious way to sneak in a rainbow of veggies into my meal while keeping it light and crustless. Plus, it’s a breeze to make and the perfect dish to enjoy on a lazy weekend brunch with friends or as a quick grab-and-go breakfast throughout the week.

The summer vegetable crustless quiche is a low-carb choice filled with good-for-you ingredients. I love the color and flavor that zucchini, red bell pepper, and onion bring.

The egg, milk, and cheddar cheese combination takes on a delightful creaminess, and the fresh basil adds such a nice touch of aroma and flavor.

Ingredients

Olive oil is a fat that is good for the heart.

It is rich in antioxidants.

It has anti-inflammatory properties.

Onions contain fiber and vitamin C.

They also add an umami sweetness to your food that you might not even notice.

Red Bell Pepper: Contains a high amount of vitamin C and a lot of antioxidants, and has a sweet and crunchy taste.

Zucchini: Few calories; much vitamin A and fiber; perfect for digestion.

Vitamin C and B6 are abundant in yellow squash, which imparts a subtle sweetness and moisture to dishes.

Eggs are an outstanding source of protein and essential amino acids that helps bind ingredients together.

Cheddar Cheese: Provides protein and calcium; imparts flavor with a creamy texture.

Basil: Provides fragrant flavor, rich in vitamins A, K, and antioxidants.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 8 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh basil

Instructions

1. Set your oven to 375°F (190°C). Prepare a 9-inch pie dish with a little olive oil.

2. In a large skillet, warm the olive oil over medium heat. Toss in the chopped onion and sauté until it achieves translucence, which should take about 5 minutes.

3. Combine the diced red bell pepper, zucchini, and yellow squash in the skillet. Sauté until the veggies reach that just-right tender stage—think about 5-7 minutes, max. When you’ve got that down, take the skillet off the heat and let it sit for a moment. You’ll want the mixture just warm, not hot, when you add it to the egg.

4. In a big mixing basin, mix the eggs, milk, and heavy cream together well. Use a whisk to blend them together.

5. Combine the salt, black pepper, and red pepper flakes (if using) with the egg mixture.

6. Include the egg combo with the cooked veggies and stir until everything is mixed evenly. The sautéed vegetables should be added to the egg mixture, which should then be stirred until everything is evenly combined.

7. Incorporate the shredded cheddar cheese and chopped fresh basil, making certain they are evenly mixed throughout the concoction.

8. The blended combination should be poured into the greased pie dish, and if necessary, a spatula should be used to achieve an even distribution.

9. Put the pie dish in the oven that’s been heated ahead of time and bake for 30-35 minutes, or until the quiche is set and a bit golden on top.

10. Let the quiche cool for a few minutes, then slice it and serve. Your crustless quiche pairs perfectly with fresh summer vegetables!

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Skillet
4. Mixing bowl
5. Whisk
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Cutting board
10. Knife

FAQ

• Can I make this quiche dairy-free?Milk and heavy cream can be replaced in this recipe with any of the plentiful non-dairy milk alternatives on the market, such as almond milk or coconut milk.
• How can I store leftovers?Keep any uneaten quiche in a sealed container in the fridge, and it will be good for eating for another 3 days.
• Can I add other vegetables?Indeed, you can add to it vegetables such as spinach, mushrooms, or tomatoes to make it taste even better.
• Is it possible to make this quiche ahead of time?The quiche can be made ahead of time and stored in the refrigerator. When you’re ready to serve it, just pop it in the oven at 350°F (175°C) for about 15 minutes to warm it through.
• Can this recipe be made gluten-free?Because the recipe has no crust, it is automatically gluten-free. All the other ingredients should be gluten-free, too.
• How do I prevent the quiche from sticking to the pan?Well grease the baking dish with olive oil or use a non-stick cooking spray before you add the vegetable and egg mixture.

Substitutions and Variations

Canola oil or butter: Use these instead of olive oil to create a different flavor profile.
Red bell pepper can be replaced with green bell pepper or with diced tomatoes to offer variety.
Zucchini: Broccoli florets or asparagus can be used instead to provide a different texture.
Cheddar cheese: Substitute mozzarella or feta for a distinct flavor.
Basil, fresh: Replace with fresh parsley or cilantro for a different herb taste.

Pro Tips

1. Properly Cook the Vegetables To prevent your quiche from becoming watery, ensure that you cook the vegetables until most of the moisture has evaporated. You can also place the cooked vegetables on a paper towel to absorb any excess liquid before adding them to the egg mixture.

2. Even Batter Consistency Before adding the vegetables to the egg mixture, let them cool slightly so they don’t cook the eggs on contact. This ensures a more uniform texture in your quiche.

3. Cheese Layering Technique For a delightful cheese burst, consider layering half of the cheese directly in the pie dish before pouring in the egg mixture, and then sprinkle the remaining cheese on top before baking. This technique provides a melted cheese topping and ensures cheese is spread throughout the dish.

4. Herb Infusion Intensify the flavor by adding half of the fresh basil to the vegetables while they sauté. This process will infuse the dish with a more robust basil aroma.

5. Test for Doneness To ensure your quiche is perfectly set, insert a knife or toothpick in the center—it should come out clean when the quiche is fully cooked. If not, give it a few more minutes, but keep an eye on it to prevent overcooking.