A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or 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 particular 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.
You'll only need a few simple ingredients to make this crustless vegetable quiche. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
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.
Eggs: I use large eggs in almost all of my recipes, this one included.
Sour cream: I tried using Greek yogurt in this recipe and thought that the sour cream was better. The yogurt was a bit too tangy.
To season: I use kosher salt, black pepper, garlic powder, and onion powder. You can use fresh minced garlic if you'd like.
Shredded cheese: I like to use extra-sharp cheddar since it's so flavorful. Provolone is also very good. I don't recommend using mozzarella - it's a bit on the bland side.
Making this crustless vegetable quiche is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to defrost the vegetables. Make sure to drain them well.
- Now, in a large bowl, mix the vegetables with eggs, sour cream, and spices.
- Your next step is to pour the mixture into a buttered pie dish.
- Bake the quiche until puffed and golden, about 30 minutes in a 400°F oven.
Don't serve this quiche right away - 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 this short rest.
Frequently asked questions
They're very similar, but not identical. A frittata relies mostly on eggs, while a quiche typically contains dairy ingredients such as heavy cream or sour cream.
I thought so too, but after making many types of crustless quiches over the years, I have come to realize that as long as the ratio of eggs to dairy is right, the quiche will hold together just fine without any crust.
Yes. You can freeze individual slices in a single layer in a freezer bag. You can gently thaw them in the microwave.
I love this quiche and usually follow the basic recipe. But here are a few ideas for you to vary this recipe if you feel like it:
- 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 dry-grated parmesan. You can add it in addition to cheddar, or use a little less cheddar and add the parmesan.
- Instead of ½ cup of sour cream, use ¼ cup sour cream and ¼ cup mayonnaise.
Besides serving this tasty 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.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. They are delicious warm or even cold. Happily, this is one of those recipes where the leftovers are just as good as the freshly-made dish.
Sometimes I just grab a slice for a quick afternoon snack and eat it straight out of the fridge! It's surprisingly good. When I do reheat the leftovers, I do it in the microwave on 50% power.
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Crustless Vegetable Quiche
- 1 tablespoon butter for pan
- 16 oz frozen mixed vegetables (mine has carrots, peas, corn, and green beans)
- 8 large eggs
- ½ cup sour cream
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese (4 oz)
- Preheat your oven to 400 degrees F. Generously butter a 9-inch pie dish.
- Place the frozen vegetables in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
- 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, about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, before slicing and serving.