Oh, let me tell you about one of my absolute favorite dishes: Crustless Garden Vegetable Quiche! This delightful recipe has a special place in my heart, and I can’t wait to share it with you. Every time I whip up this quiche, I’m reminded of sunny Sunday brunches with my family, where we’d gather around the table, chatting and laughing, while savoring every savory bite. It’s one of those dishes that is not only easy to make but also packed with vibrant veggies, making it a wholesome choice for breakfast, lunch, or dinner.
What I love most about this quiche is its flexibility. You can really toss in whatever veggies you have on hand, and it still turns out delicious every single time. Plus, it’s crustless, so you can enjoy all the goodness without the carbs of a pie crust – hello, guilt-free eating!
What’s in Crustless Garden Vegetable Quiche?
Let’s break down the ingredients so you know exactly what we’re working with:
Olive Oil: A drizzle of this golden goodness helps sauté our veggies while adding a lovely flavor. I like to use extra virgin for the best taste.
Onion: One small onion, diced. This little guy adds such a sweet depth to the quiche once it’s sautéed.
Garlic: Two cloves of minced garlic work wonders in bringing all the flavors together. My kitchen always smells like heaven when I add garlic!
Zucchini & Yellow Squash: Both bring a pleasant crunch and mild sweetness. Thinly sliced, they really shine in the mix.
Red Bell Pepper: This colorful veggie adds a pop of color and a hint of sweetness. Not to mention, it’s packed with vitamins!
Fresh Spinach: One cup of chopped spinach is a must – it wilts beautifully, adding nutrients and a touch of greenery to our dish.
Cherry Tomatoes: Halved and bursting with flavor, these colorful gems add a sweet, juicy bite. I love using a mix of colors for that extra eye appeal!
Eggs: Six large eggs form the base of our quiche, binding everything together. You can use organic eggs if you’re feeling fancy!
Milk: One cup – whether you prefer cow’s milk or plant-based options, this ingredient ensures the quiche turns out creamy and delightful.
Shredded Cheese: I use a cup of shredded cheddar, mozzarella, or a tasty blend. It’s all about that melty goodness on top!
Salt and Pepper: A sprinkle of salt and pepper – always to taste – to enhance the flavors of our veggies.
Dried Oregano or Italian Seasoning: This adds the perfect touch of herbaceousness, elevating the overall flavor.
Fresh Herbs for Garnish: Optional, but I love a bit of parsley or basil on top for that fresh finish!
Is Crustless Garden Vegetable Quiche Good for You?
Oh, absolutely! One of the best things about this quiche is how many health benefits it packs.
Eggs: They’re a fantastic source of protein and essential nutrients. Plus, they keep you feeling full longer!
Vegetables: We’ve got a rainbow of veggies in there! Zucchini, yellow squash, spinach, and bell peppers are all low in calories but rich in vitamins and minerals. This dish is a fantastic way to sneak in those daily veggies!
The only thing to keep in mind is the cheese and milk if you’re watching your dairy intake. But fret not—there are plenty of dairy-free alternatives available!
Ingredients List
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 zucchini, thinly sliced
– 1 yellow squash, thinly sliced
– 1 red bell pepper, diced
– 1 cup fresh spinach, chopped
– 1 cup cherry tomatoes, halved (mixed colors)
– 6 large eggs
– 1 cup milk (or plant-based milk)
– 1 cup shredded cheese (cheddar, mozzarella, or a blend)
– Salt and pepper to taste
– 1 teaspoon dried oregano or Italian seasoning
– Fresh herbs for garnish (optional)
*Serves: 6*
How to Make Crustless Garden Vegetable Quiche?
1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie or quiche dish with a little olive oil to prevent sticking.
2. In a large skillet over medium heat, add the olive oil. Once it’s nice and heated, toss in the diced onion and sauté until it becomes translucent, about 3-5 minutes.
3. Add the minced garlic, zucchini, yellow squash, and red bell pepper to the skillet. Sauté for an additional 5-7 minutes until the veggies are tender and colorful.
4. Stir in the chopped spinach and halved cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts. Don’t forget to season the mixture with salt, pepper, and oregano!
5. In a large bowl, whisk together the eggs, milk, and half of the shredded cheese. Carefully combine the sautéed vegetable mixture with the egg mixture.
6. Pour this delicious mixture into the prepared quiche dish and sprinkle the remaining cheese on top.
7. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown. Your kitchen will smell wonderful right about now!
8. Remove from the oven and let it cool for a few minutes before slicing. You can garnish with fresh herbs if you like – it adds a nice touch!
9. Serve warm or at room temperature. This quiche shines as a breakfast dish, a light lunch, or even a lovely side at dinner. Enjoy every bite!
Creative Ways to Enjoy Your Quiche
While this quiche is sensational as is, I have some fun serving suggestions and variations to spice things up! Try swapping in different veggies such as mushrooms or broccoli based on what you have. For extra flavor, add cooked bacon or ham too – it’s a delightful twist!
You can also serve it alongside a fresh salad or some crusty bread to make it more substantial. Tuck any leftovers into a ziplock bag for easy lunches during the week; they warm up beautifully in the microwave.
I really hope you give this Crustless Garden Vegetable Quiche a try! It’s such a vibrant way to enjoy your veggies, and I promise it will bring a smile to your table, just like it does for me. Let me know how yours turns out – happy cooking!
