Crustless Vegetable Quiche

A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner. Leftovers are great, warm or cold.

I really like this crustless vegetable quiche. It is gorgeous – so colorful with all the vegetable colors. I serve it often for brunch, and everyone raves about it.

Since it’s a crustless vegetable quiche, it is relatively low carb. Although the veggie mix that I use contains carrots, peas, corn and green beans, so it’s not very low carb.

If you’re on a very low carb diet, try to find a lower-carb veggie mix, or try this wonderful crustless broccoli quiche instead.

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Besides serving this crustless vegetable quiche for brunch, you can also serve it for dinner. It’s substantial and filling enough to be a main course. I like to pair it with a simple tossed salad.

Leftovers keep well in the fridge for 4-5 days, and 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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4.94 from 62 votes

Crustless Vegetable Quiche

A very tasty crustless vegetable quiche, perfect for brunch, and substantial enough for lunch or dinner. 

Prep Time15 mins

Cook Time30 mins

Rest time15 mins

Total Time1 hr

Course: Breakfast

Cuisine: French

Keyword: quiche

Servings: 8 slices

Calories: 192kcal

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.

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Nutrition Facts

Crustless Vegetable Quiche

Amount Per Serving (1 slice)

Calories 192 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Sodium 316mg 13%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 3g

Protein 12g 24%

* Percent Daily Values are based on a 2000 calorie diet.