Crustless Vegetable Quiche

This crustless vegetable quiche is perfect for brunch and substantial enough for lunch or dinner. The leftovers are great, reheated or cold.

Course Breakfast

Cuisine French

Diet Gluten Free

Prep Time 15

Cook Time 30

Rest time 15

Total Time 1

Servings slices

Calories 192kcal

1 tablespoon butter for pan
8 large eggs
½ cup sour cream
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
16 ounces frozen mixed vegetables lightly thawed; my mix has carrots, peas, corn, and green beans
1 cup cheddar cheese sharp, shredded; 4 ounces

Preheat the oven to 400°F. Generously butter a 9-inch pie dish.
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 shredded cheese.
Transfer the mixture to the prepared pie dish.
Bake until golden brown and a knife inserted in the center comes out clean, for about 30 minutes.
Allow the quiche to cool and set in the pan on a wire rack for 15 minutes before slicing and serving.

To lightly thaw the frozen vegetables, remove them from the package and place them in a large microwave-safe bowl. Add 2 tablespoons of water. Cover and microwave on high for 4 minutes. Drain well in a colander.
You can use a pound of sturdy fresh veggies cut into bite-size pieces instead of frozen veggies.
Don't serve this quiche immediately, 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 a short rest.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. They are delicious, warm or cold. Happily, this is one of those recipes where the leftovers are just as good as the freshly made dish. When I reheat the leftovers, I do it in the microwave at 50% power.
You can also freeze the leftovers. Cool the quiche completely, slice it, and freeze the slices in freezer bags. Thaw them overnight in the fridge.