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Home » Side Dishes » Crustless Vegetable Quiche

Crustless Vegetable Quiche

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Dec 19, 2024
8 Comments
5 from 14 votes

Jump to Recipe Review Recipe

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 vegetable quiche is served with a fork.

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

The ingredients needed to make a crustless vegetable quiche.

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.

Mixing the quiche ingredients in a bowl.

Pour the mixture into a buttered pie dish.

The mixture was transferred to a pie plate.

Bake the quiche until puffed and golden brown, for about 30 minutes in a 400°F oven.

The quiche is ready and was pulled out of the oven.

Cool it slightly before slicing and serving.

Slicing the quiche.

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

Can I use fresh veggies?

Yes. You can use a pound of sturdy fresh veggies cut into bite-size pieces.

Is crustless quiche the same as frittata?

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.

Don't you need the crust to hold the quiche together?

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.

A slice of crustless vegetable quiche is served with a fork.

More Crustless Quiche Recipes

  • Crustless spinach quiche is served in a white pie plate.
    Crustless Spinach Quiche
  • A crustless quiche Lorraine is served on a plate.
    Crustless Quiche Lorraine
  • A slice of crustless broccoli quiche.
    Crustless Broccoli Quiche

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Recipe Card

Crustless vegetable quiche is served with a fork.
5 from 14 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Crustless Vegetable Quiche

This delicious crustless vegetable quiche is perfect for brunch and substantial enough for a light dinner.
Prep Time15 minutes mins
Cook Time30 minutes mins
Rest time15 minutes mins
Total Time1 hour hr
Course: Breakfast
Cuisine: French
Diet: Gluten Free
Servings: 8 slices
Calories: 192kcal
Author: Vered DeLeeuw
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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.
    A buttered pie plate.
  • 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.
    Mixing the quiche ingredients in a bowl.
  • Transfer the mixture to the prepared pie dish.
    The mixture was transferred to a pie plate.
  • Bake until golden brown and a knife inserted in the center comes out clean, for about 30 minutes.
    The quiche is ready and was pulled out of the oven.
  • Allow the quiche to cool and set in the pan on a wire rack for 15 minutes before slicing and serving.
    Slicing the quiche.

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

Serving: 1 slice | Calories: 192 kcal | Carbohydrates: 9 g | Protein: 12 g | Fat: 11 g | Saturated Fat: 6 g | Sodium: 316 mg | Fiber: 2 g | Sugar: 3 g

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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.

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Comments

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    Recipe Rating




  1. Paula says

    May 10, 2025 at 8:40 pm

    The eggs part was wonderful and so tasty but this girl who posted this recipe should have said to cook those vegetables first! Because the peas were as hard as rocks. I most definitely will make this again with COOKED VEGETABLES.

    Reply
    • Vered DeLeeuw says

      May 10, 2025 at 9:23 pm

      Hey Paula,
      The recipe says to thaw the veggies.

  2. Cate says

    April 30, 2025 at 10:29 pm

    5 stars
    No problems! Thank you.

    Reply
    • Vered DeLeeuw says

      May 01, 2025 at 12:03 pm

      You're very welcome, Cate! I'm glad you liked this quiche.

  3. John Thaddeus says

    February 26, 2025 at 3:18 pm

    5 stars
    I used a Plant based egg substitute “Just Eggs” and the Quiche was wonderful.

    Reply
    • Vered DeLeeuw says

      February 26, 2025 at 4:00 pm

      Wonderful, John! I'm so glad this works with an egg substitute.

  4. Jo Beckett says

    December 16, 2024 at 5:13 pm

    5 stars
    delicious!! so tasty, I used vegan cheese and vegan sour cream.

    Reply
    • Vered DeLeeuw says

      December 16, 2024 at 6:42 pm

      Glad you liked it, Jo, and happy to hear it works with plant-based dairy alternatives!

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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