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.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Crustless Vegetable Quiche
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
WATCH THE VIDEO:
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.