A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner. Leftovers are great, warm or cold.
Crustless quiches are great. I love flaky crusts – who doesn’t! But foregoing the crust enables you to enjoy the wonderful flavors of the filling while keeping carbs and calories in check.
I especially like this crustless vegetable 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty 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.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the quiche could end up too salty.
Spices: Garlic powder and onion powder. You can use fresh minced garlic if you’d like.
Shredded cheese: I like to use sharp cheddar. Provolone is also very good.
How to make a crustless vegetable quiche
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Mix defrosted mixed vegetables with eggs, sour cream, and spices.
2. Pour the mixture into a buttered pie dish.
3. Bake the quiche until puffed and golden, about 30 minutes in a 400°F oven.
How to serve it
Besides serving this tasty quiche for brunch, 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.
What about leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. They are delicious warm or even cold.
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 had carrots, peas, corn and green beans)
- 8 large eggs
- ½ cup sour cream
- 1 teaspoon coarse kosher salt (not fine table salt)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese (4 oz)
- Preheat 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 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 the shredded cheese.
- Transfer the mixture to the prepared pie dish. Bake until golden-brown and a knife inserted in center comes out clean, about 30 minutes.
- Allow to cool and set in pan on a wire rack, about 15 minutes, before slicing and serving.