Crustless Vegetable Quiche

by

Description:
This Crustless Vegetable Quiche is a delicious, healthy alternative to traditional pies, packed with a variety of fresh vegetables and baked in a savory egg custard. It’s perfect for those looking for a low-carb, gluten-free option that doesn’t skimp on flavor. This dish is versatile, great for breakfast, brunch, or even dinner, and can be customized with whatever vegetables you have on hand.

Ingredients:

  • For the Quiche:
  • 6 large eggs
  • 1 cup heavy cream or whole milk
  • 1 cup sharp cheddar cheese, grated (optional, can substitute with any preferred cheese)
  • 1 medium zucchini, sliced
  • 1 red bell pepper, diced
  • 1 small onion, finely chopped
  • 1 cup broccoli florets, chopped
  • 1 cup spinach, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried herbs (such as thyme, oregano, or basil)

Instructions:

  1. Preheat the Oven and Prepare the Pan:
  • Preheat your oven to 375°F (190°C).
  • Grease a 9-inch pie dish or a similar-sized baking dish with a bit of olive oil or butter.
  1. Sauté the Vegetables:
  • Heat the olive oil in a large skillet over medium heat.
  • Add the onion and garlic and sauté until the onion becomes translucent.
  • Add the zucchini, bell pepper, and broccoli, cooking until just tender, about 5-7 minutes.
  • Add the spinach last and cook until wilted. Season with salt, pepper, and dried herbs.
  • Remove from heat and let the vegetables cool slightly.
  1. Prepare the Egg Mixture:
  • In a large mixing bowl, whisk together the eggs and cream (or milk). Stir in the grated cheese.
  • Season with a little more salt and pepper.
  1. Assemble the Quiche:
  • Spread the sautéed vegetables evenly in the prepared pie dish.
  • Pour the egg mixture over the vegetables, making sure it fills in around the vegetables evenly.
  1. Bake:
  • Place the dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is lightly golden.
  • To check for doneness, insert a knife in the center of the quiche; it should come out clean.
  1. Serve:
  • Let the quiche cool for a few minutes before slicing.
  • Serve warm or at room temperature.

Nutritional Information Estimate (per serving, based on 6 servings):

  • Calories: 320
  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 215mg
  • Sodium: 320mg
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 16g

Additional Tips:

  • You can use any combination of vegetables you prefer or have on hand, such as mushrooms, tomatoes, or kale.
  • For a dairy-free version, substitute almond milk for the cream and omit the cheese or use a dairy-free cheese alternative.
  • This quiche can be made ahead and refrigerated for easy breakfasts or lunches throughout the week.

This Crustless Vegetable Quiche is a tasty, nutritious option that brings all the joy of a homemade pie without the fuss of a crust. Enjoy the full flavors and health benefits of a variety of vegetables encased in a silky, eggy custard.

Leave a Comment