This delicious crustless vegetable quiche is perfect for brunch and substantial enough for a light dinner. The freshly baked quiche is wonderful, but the leftovers are just as good, and you can enjoy them warm or cold.
Crustless quiches are great. I love flaky crusts - who doesn't! But foregoing the crust enables you to focus on the wonderful flavors of the filling. I especially like this quiche. It is gorgeous - so colorful with all the vegetable colors, and I love that it contains so many veggies! I serve it often for brunch, and everyone raves about it.
Ingredients
Here's a look at the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Eggs: I use large eggs in almost all of my recipes, including this one.
- Sour cream: I tried using Greek yogurt and thought the sour cream was better. The yogurt was a bit too tangy.
- To season: Kosher salt, black pepper, garlic powder, and onion powder. You can use a teaspoon of fresh minced garlic if you'd like.
- Frozen mixed vegetables: The mix I like to use has carrots, peas, corn, and green beans. You can use a lower-carb mix if you wish.
- Shredded cheese: I use sharp cheddar. Provolone is also very good. I don't recommend using mozzarella - it's too bland.
Variations
- As mentioned above, you can use different veggies than the ones I normally use.
- Add chopped scallions to the mix - about ¼ cup should do it. Another option is diced red onions.
- Add ¼ cup of grated parmesan. You can add it in addition to cheddar, or use a little less cheddar and add the parmesan.
- For a richer quiche, use ¼ cup of sour cream and ¼ cup of mayonnaise instead of ½ cup of sour cream.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this quiche:
In a large bowl, mix the thawed vegetables with eggs, sour cream, and spices.
Pour the mixture into a buttered pie dish.
Bake the quiche until puffed and golden brown, for about 30 minutes in a 400°F oven.
Cool it slightly before slicing and serving.
Expert Tip
Don't serve this quiche immediately - as tempting as that might be. Allow it to cool and set for about 15 minutes before slicing and serving. Its texture and flavor will improve after a short rest.
Recipe FAQs
Yes. You can use a pound of sturdy fresh veggies cut into bite-size pieces.
They're very similar but not identical. A frittata relies mostly on eggs, while a quiche typically contains dairy ingredients like heavy cream or sour cream.
I thought so, too, but after making many types of crustless quiches over the years (including quiche Lorraine, spinach quiche, and broccoli quiche), I have realized that as long as the ratio of eggs to dairy is right, the quiche will hold together just fine without a crust.
Serving Suggestions
Besides serving this quiche for brunch, which is the obvious choice, you can also serve it for dinner. It's substantial and filling enough to be served as a main course.
I like to pair it with a simple arugula salad or with this quick and tasty tomato salad. It makes for a truly easy dinner!
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 4 days. They are delicious, warm or cold. Happily, this is one of those recipes where the leftovers are just as good as the freshly made dish.
Sometimes, I grab a slice for a quick afternoon snack and eat it straight out of the fridge! It's surprisingly good. When I reheat the leftovers, I do it in the microwave at 50% power.
You can also freeze the leftovers. Cool the quiche completely, slice it, and freeze the slices in freezer bags. Thaw them overnight in the fridge.
More Crustless Quiche Recipes
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Recipe Card
Crustless Vegetable Quiche
Video
Ingredients
- 1 tablespoon butter - for pan
- 8 large eggs
- ½ cup sour cream
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 ounces frozen mixed vegetables - lightly thawed; my mix has carrots, peas, corn, and green beans
- 1 cup cheddar cheese - sharp, shredded; 4 ounces
Instructions
- Preheat the oven to 400°F. Generously butter a 9-inch pie dish.
- In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, and onion powder. Stir in the thawed veggies and shredded cheese.
- Transfer the mixture to the prepared pie dish.
- Bake until golden brown and a knife inserted in the center comes out clean, for about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for 15 minutes before slicing and serving.
Notes
- To lightly thaw the frozen vegetables, remove them from the package and place them in a large microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high for 4 minutes. Drain well in a colander.
- You can use a pound of sturdy fresh veggies cut into bite-size pieces instead of frozen veggies.
- Don't serve this quiche immediately - as tempting as that might be. Allow it to cool and set for about 15 minutes before slicing and serving. Its texture and flavor will improve after a short rest.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. They are delicious, warm or cold. Happily, this is one of those recipes where the leftovers are just as good as the freshly made dish. When I reheat the leftovers, I do it in the microwave at 50% power.
- You can also freeze the leftovers. Cool the quiche completely, slice it, and freeze the slices in freezer bags. Thaw them overnight in the fridge.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Cate says
No problems! Thank you.
Vered DeLeeuw says
You're very welcome, Cate! I'm glad you liked this quiche.
John Thaddeus says
I used a Plant based egg substitute “Just Eggs” and the Quiche was wonderful.
Vered DeLeeuw says
Wonderful, John! I'm so glad this works with an egg substitute.
Jo Beckett says
delicious!! so tasty, I used vegan cheese and vegan sour cream.
Vered DeLeeuw says
Glad you liked it, Jo, and happy to hear it works with plant-based dairy alternatives!