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Crustless veggie quiche with colorful vegetables and herbs in a baking dish.

Crustless Veggie Quiche

A comforting and vibrant crustless quiche packed with veggies, perfect for breakfast, brunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 large large eggs
  • 1 cup milk
  • 1 cup mixed vegetables (such as spinach, bell peppers, and onions) You can use any leftovers.
  • 1 cup shredded cheese (like cheddar or mozzarella) Feel free to mix cheese varieties.
  • Salt and pepper to taste
  • Olive oil or cooking spray For greasing the dish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a pie dish or baking dish with olive oil or cooking spray.
  3. In a large bowl, whisk together the eggs and milk until well combined.
  4. Stir in the mixed vegetables and cheese, then season with salt and pepper.
  5. Pour the egg mixture into the prepared dish.
Baking
  1. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.
  2. Let cool for a few minutes before slicing and serving.

Notes

Serve warm, sliced into wedges with fresh herbs for garnish. Pairs well with a crisp salad. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 2 months.