This crustless quiche is a fantastic way to enjoy fresh summer veggies! It’s packed with colorful tomatoes, zucchini, and bell peppers, making it light and tasty.
Plus, no crust means less fuss! I love whipping this up for a quick brunch or a light dinner. It’s so easy to make, you can almost call it a breakfast superhero! 🦸♂️
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies bring a lovely texture and color. If you can’t find them, you can use other similar vegetables like eggplant or even spinach for a different twist.
Red Bell Pepper: Sweet and crunchy, bell peppers are a great addition. You can substitute with green bell peppers for a sharper taste or even use diced mushrooms for a different flavor profile.
Cherry Tomatoes: They add juiciness and sweetness. If they’re out of season, canned diced tomatoes or roasted red peppers can work well, too!
Cheese: I love using cheddar for its flavor, but feel free to swap it for feta or mozzarella if you prefer a milder cheese!
Milk: Whole or 2% milk is great, but if you’re dairy-free, almond milk or soy milk make good alternatives. Just use a non-dairy cheese to keep it fully dairy-free!
How Do You Ensure the Quiche Sets Perfectly?
Getting the perfect texture in your crustless quiche is all about mixing and baking correctly. Here are some tips:
- Always sauté your veggies first. This helps remove excess moisture, preventing a soggy quiche.
- Whisk the eggs and milk together until well combined. This helps create a fluffy texture.
- When pouring the mixture into the dish, make sure to distribute the veggies evenly. This prevents any clumps and helps it bake uniformly.
- Keep an eye on your quiche as it bakes. If the top gets too brown, you can loosely cover it with foil.
Let it cool for a few minutes before slicing, allowing it to set further. Enjoy your delicious quiche!
Easy Crustless Quiche with Fresh Summer Veggies
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1 cup red bell pepper, diced
- 1/2 cup onion, finely chopped
- 1 cup cherry tomatoes, halved
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian seasoning (optional)
- Fresh herbs for garnish (optional)
How Much Time Will You Need?
This delicious crustless quiche takes about 15 minutes to prepare, and you’ll need around 35-40 minutes for baking. So, in total, expect to spend about 55-60 minutes from start to finish. Perfect for a brunch or a quick dinner!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). While it’s heating up, take a 9-inch pie dish or any similar oven-safe baking dish and lightly grease it with a little oil or cooking spray. This will help ensure your quiche comes out easily after baking.
2. Sauté the Veggies:
In a skillet, heat the olive oil over medium heat. Add in the diced zucchini, yellow squash, diced red bell pepper, and finely chopped onion. Sauté everything for about 5-7 minutes. You want the veggies to be tender but still bright and colorful. Once done, remove from heat and let them cool for a few minutes.
3. Mix the Egg Base:
In a large mixing bowl, crack the 6 eggs and whisk them together with the milk until well combined. Then, add the salt, black pepper, and dried thyme or Italian seasoning if you like a bit of extra flavor. Whisk again until everything is mixed thoroughly.
4. Combine Everything:
Now, gently fold in the sautéed vegetables and the halved cherry tomatoes into the egg mixture. Add the shredded cheese of your choice and give it a gentle stir to combine everything evenly.
5. Bake the Quiche:
Pour the entire mixture into your prepared pie dish. Spread it out evenly. Place the dish in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the quiche is set in the center and the top is golden brown. A knife inserted in the middle should come out clean.
6. Cool and Serve:
Once out of the oven, let the quiche cool for a few minutes before slicing. This helps it set a little more. If you like, garnish with fresh herbs for a lovely flavor and presentation. Serve it warm or at room temperature.
Enjoy this easy, fresh, and cheesy crustless quiche that celebrates the delicious flavors of summer vegetables!
FAQ for Easy Crustless Quiche with Fresh Summer Veggies
Can I Use Different Vegetables?
Absolutely! Feel free to mix and match with other seasonal vegetables like spinach, asparagus, or mushrooms. Just make sure to sauté them first to remove excess moisture and enhance their flavors!
Can I Make This Quiche Ahead of Time?
Yes! You can prepare the quiche up to a day in advance. Just follow the recipe, allow it to cool completely, then cover and refrigerate. When you’re ready to serve, reheat it in the oven at 350°F (175°C) until warmed through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it in the oven until heated through. Enjoy it warm or even cold as a tasty snack!
Can I Freeze the Quiche?
Yes, you can freeze the unbaked quiche! Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge, then bake as directed. Alternatively, you can bake it and freeze leftovers for a quick meal later!
