Crustless Garden Vegetable Quiche
Crustless Garden Vegetable Quiche is a vibrant and satisfying dish that merges fluffy eggs with an array of fresh garden vegetables. This versatile quiche shines at any meal, whether it’s breakfast, lunch, or dinner, making it perfect for busy weeknights or leisurely brunches. Easy to prepare and customize with seasonal veggies, each bite bursts with flavor and color, creating delightful moments around the table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup whole milk
- 1 cup zucchini, diced
- 1 cup bell peppers (any color), diced
- 2 cups fresh spinach
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- 1 tsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a pie dish or baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Sauté zucchini and bell peppers with salt and pepper until tender, about 5 minutes. Add spinach until wilted, then remove from heat.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and optional herbs until frothy.
- Stir in sautéed vegetables and half of the cheese into the egg mixture until well combined.
- Pour the mixture into the prepared baking dish and top with remaining cheese.
- Bake for 30–35 minutes or until golden brown and puffed up. A toothpick inserted in the center should come out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
Keywords: Substitute vegetables based on your preferences or seasonal availability for variety. Enhance flavor by adding herbs like thyme or basil. Leftovers can be stored in an airtight container in the refrigerator for up to three days.