Ah, quiche-the ultimate comfort food that’s elegant enough for brunch with friends but simple enough to whip up on a weekday morning. But here’s the thing: traditional quiches come with a buttery, flaky crust, which, while delicious, adds extra calories and prep time. That’s where a no-crust vegetarian quiche comes in. It’s lighter, quicker, and still delivers all that creamy, savory satisfaction. Imagine soft, custardy eggs filled with tender vegetables and melty cheese-without the fuss of rolling dough or blind baking a crust. Perfect for anyone who loves convenience without compromising on flavor.
Easy Vegetarian Quiche No Crust Recipe
This is the kind of recipe that almost feels magical. You combine wholesome vegetables, eggs, and cheese, bake them together, and out comes a golden, fluffy quiche that tastes like it took hours to prepare-when in reality, it barely scratches an hour of your time. Plus, it’s incredibly versatile, allowing for seasonal vegetables, different cheeses, and herbs to tailor it to your taste.
Ingredients Needed
Here’s what you’ll need for a simple, delicious no-crust quiche:
- Eggs – 6 large eggs, the foundation of your custard.
- Milk or Cream – 1 cup, for a creamy, smooth texture (whole milk or half-and-half works best).
- Cheese – 1 cup shredded cheese, such as cheddar, Swiss, or mozzarella.
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Vegetables – 2 cups chopped vegetables. Some great options include:
- Spinach
- Bell peppers
- Zucchini
- Mushrooms
- Onions
- Olive Oil or Butter – 1-2 tablespoons, to sauté the veggies.
- Seasonings – Salt, pepper, garlic powder, and optional herbs like thyme, parsley, or chives.
Optional add-ins: sun-dried tomatoes, artichoke hearts, or roasted red peppers for extra flair.
Cooking Instructions
Cooking this quiche is straightforward but oh-so-rewarding:
- Preheat the Oven – Set to 375°F (190°C). This ensures your quiche cooks evenly and develops a lovely golden top.
- Prepare the Vegetables – Heat olive oil in a skillet and sauté your vegetables until soft. Remove excess moisture by patting them dry-this prevents a soggy quiche.
- Mix the Custard – In a large bowl, whisk together eggs, milk, cheese, and seasonings until smooth and slightly frothy.
- Combine Ingredients – Stir in the sautéed vegetables, making sure they’re evenly distributed.
- Pour into Baking Dish – Lightly grease a 9-inch pie dish or oven-safe pan. Pour the mixture in, spreading it evenly.
- Bake – 35-40 minutes or until the quiche is set in the center and slightly golden on top.
- Cool Slightly Before Serving – Let it rest for 5-10 minutes; it will firm up and slice beautifully.
Ingredient Science Spotlight
Here’s why this quiche works so well:
- Eggs – When baked, proteins in eggs coagulate and trap moisture, forming that soft, custardy texture.
- Milk/Cream – Adds fat and liquid, which creates a rich, creamy consistency and prevents the quiche from drying out.
- Cheese – Melts and integrates with the eggs, enhancing both texture and flavor. Cheese also helps the quiche hold together.
- Vegetables – The water content in vegetables can make the quiche soggy if not sautéed or drained. Pre-cooking reduces water and intensifies flavor.
- Seasonings – Simple spices and herbs elevate the dish, balancing the natural richness of the custard.
Expert Tips
- Don’t overfill your pan – The quiche rises slightly while baking, so leave a little room at the top.
- Use a whisk, not a fork – This incorporates air and makes the custard lighter.
- Room temperature eggs – They blend better and create a smoother texture.
- Avoid watery vegetables – Mushrooms, zucchini, and spinach release water when cooked. Squeeze out moisture before adding to the custard.
- Test doneness with a toothpick – Insert it in the center; it should come out mostly clean, with slight custard clinging.
Recipe Variations
- Mediterranean Style – Add feta, olives, sun-dried tomatoes, and a sprinkle of oregano.
- Mexican Flair – Include black beans, corn, jalapeños, and top with pepper jack cheese.
- Vegan Twist – Replace eggs with a chickpea flour batter and use plant-based milk and cheese alternatives.
- Mini Quiches – Use a muffin tin to make individual servings, perfect for meal prep or parties.
Final Words
The beauty of a no-crust vegetarian quiche is its adaptability. It’s a canvas for your creativity, allowing you to swap ingredients based on seasonality, taste, or pantry availability. Plus, it’s nourishing, filling, and looks gorgeous on the plate-golden, fluffy, and packed with colorful vegetables. Whether it’s a lazy Sunday brunch or a weeknight dinner, this quiche hits all the right notes.
FAQs
What Is A Crustless Vegetarian Quiche?
A crustless vegetarian quiche is a variation of the traditional quiche where the crust is omitted. Instead, the quiche is baked directly in a dish, relying on the egg and cheese mixture to hold the structure.
Can I Substitute Dairy In A Crustless Vegetarian Quiche?
Yes, you can use non-dairy alternatives like almond milk, coconut milk, or oat milk for a dairy-free quiche. Additionally, plant-based cheeses can replace regular cheese.
What Vegetables Are Best For A Vegetarian Quiche Without Crust?
Popular vegetables include spinach, mushrooms, bell peppers, onions, zucchini, tomatoes, and broccoli. These vegetables complement the eggs and add flavor and texture to the quiche.
How Do I Prevent A Crustless Quiche From Becoming Too Watery?
To prevent excess moisture, be sure to sauté watery vegetables (like spinach or zucchini) beforehand to release some of their water. You can also drain or blot excess moisture from vegetables before adding them to the quiche mixture.
Can I Make A Crustless Vegetarian Quiche Ahead Of Time?
Yes, you can prepare a crustless vegetarian quiche ahead of time. It can be refrigerated for up to 3 days and reheated in the oven or microwave before serving.
How Long Should I Bake A Crustless Vegetarian Quiche?
Bake a crustless vegetarian quiche at 350°F (175°C) for about 30-40 minutes or until the center is set and a knife inserted comes out clean.
Can I Freeze A Crustless Vegetarian Quiche?
Yes, you can freeze a crustless vegetarian quiche. Allow it to cool completely, then wrap it tightly in plastic wrap or foil. It can be stored in the freezer for up to 3 months. Reheat in the oven when ready to serve.
What Can I Use To Replace Eggs In A Vegetarian Quiche Recipe?
For a vegan crustless quiche, you can replace eggs with a mixture of chickpea flour, tofu, or a store-bought egg replacer. A flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia mixed with 3 tablespoons water) also works well.
Is It Necessary To Add Cheese To A Crustless Vegetarian Quiche?
No, cheese is not mandatory. You can skip it if you prefer a dairy-free version or use a plant-based cheese alternative. The quiche will still hold together with the egg or egg replacement mixture.
How Can I Make A Crustless Vegetarian Quiche More Flavorful?
To enhance flavor, you can add fresh herbs like basil, thyme, and parsley, or spices such as garlic powder, paprika, or nutmeg. Nutritional yeast is also a great addition for a cheesy flavor in vegan versions.