Crustless Vegetable Quiche

Name: Crustless Vegetable Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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 1/2 teaspoon fine salt); ¼ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup shredded sharp cheddar cheese ((4 oz))

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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.

A slice of a crustless vegetable quiche 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 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.

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Ingredients
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe Card

Ingredients

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.

Instructions

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.

A six-photo collage showing the steps for making a crustless vegetable quiche.

Expert tip

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

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 such as 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, 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.

Can I freeze this quiche?

Yes. You can freeze individual slices in a single layer in a freezer bag. You can gently thaw them in the microwave.

Variations

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.

Serving suggestions

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.

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

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.