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. Make sure your spices are fresh – it’s been my (sad) experience that a stale spice can easily ruin a dish.
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.
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. Your first step is to defrost the vegetables.
2. Now, in a large bowl, you mix the defrosted vegetables with eggs, sour cream, and spices.
3. Your next step is to pour the mixture into a buttered pie dish.
4. Bake the quiche until puffed and golden, about 30 minutes in a 400°F oven.
5. Don’t serve it right away – allow it to cool and set for about 15 minutes before slicing and serving.
How to serve this quiche
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!
What about leftovers?
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 had carrots, peas, corn and green beans)
- 8 large eggs
- ½ cup sour cream
- 1 teaspoon Diamond Crystal 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.