CRUSTLESS GARDEN VEGETABLE QUICHE

Crustless Garden Vegetable Quiche is a delightful and nutritious dish that is perfect for breakfast, brunch, or even dinner. Packed with fresh vegetables and eggs, this quiche is not only delicious but also gluten-free and dairy-free!

Why Make This Recipe

Making this crustless quiche is a fantastic way to enjoy a healthy and flavorful meal that is easy to prepare. It’s loaded with nutrient-rich vegetables and protein-packed eggs, making it a satisfying and wholesome dish for any time of the day.

How to Make Crustless Garden Vegetable Quiche

Ingredients:

2 tablespoons ghee or avocado oil, divided (use avocado oil for dairy-free option)
2 small zucchinis, sliced into thin rounds
1/2 small onion, chopped
2 cloves garlic, minced
3 cups baby spinach
1 and 1/4 cups small tomatoes, sliced into thin slices
1 tablespoon fresh basil, minced, plus extra for garnish
8 eggs
1/4 cup dairy-free milk
1/2 teaspoon salt
Freshly ground pepper, to taste

Instructions:

Preheat the oven to 350°F (175°C). Grease a pie dish or quiche pan generously.
In a large skillet over medium-high heat, melt one tablespoon of ghee or avocado oil. Arrange zucchini rounds in a single layer in the skillet and cook until starting to brown. Flip the zucchini rounds and cook on the other side. Remove from the pan.
Reduce the heat to medium. Add the remaining one tablespoon of ghee or avocado oil and cook the onions until translucent and beginning to brown, about 3-4 minutes. Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.
Spread the onion and spinach mixture evenly onto the bottom of the greased quiche pan. Layer the cooked zucchini rounds and tomato slices on top, reserving a handful of each for the top. Sprinkle minced fresh basil on top.
In a large bowl, whisk together eggs, dairy-free milk, salt, and pepper. Pour the mixture over the vegetables in the quiche pan. Give it a little shake to settle. Top with the remaining zucchini rounds and tomato slices.
Bake for 35-40 minutes, until the center is set. Cool slightly before cutting into wedges. Garnish with fresh basil.

How to Serve Crustless Garden Vegetable Quiche

Serve the quiche warm, either as a main dish or as part of a brunch spread. It pairs well with a side salad or some fresh fruit.

How to Store Crustless Garden Vegetable Quiche

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.

Tips to Make Crustless Garden Vegetable Quiche

Make sure to grease the pie dish or quiche pan generously to prevent sticking.
Feel free to customize the vegetables based on your preferences or what you have on hand.
For a non-vegetarian version, add cooked bacon, ham, or cooked sausage to the quiche.
Allow the quiche to cool slightly before slicing to allow it to set properly.

Variation

You can add cheese to this quiche if you don’t need it to be dairy-free. Simply sprinkle your favorite cheese on top of the quiche before baking.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can use regular milk if you don’t need the quiche to be dairy-free.

Can I make this quiche ahead of time?

Yes, you can prepare the quiche up to a day in advance and bake it when ready to serve.

Can I freeze this quiche?

Yes, you can freeze the quiche. Once baked, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating.