In general, I’m not really into eggs with the “egg”ception of a fried egg once in a while on holiday’s, or a benny…but sometimes I do just get a really harsh craving for egg. I do like those little mini quiche – you know the ones in pie crust? I think maybe I just love pie crust.
After a long weekend away, I didn’t want to spend a ton of time in the grocery store, and I wanted to use up what was in my fridge- this amounted to broccoli, butternut squash, onion, and a bell pepper. It’s a great way to clean out your fridge (like I did). Meat, veggies, cheese – if it’s in your fridge, you can throw it in and get creative!
While pie crust is delicious, and actually probably my favourite part of a quiche, it’s a fuss to make and roll out, and if you’re making this as meal prep (like I did) then you probably don’t want to be chowing down on rich, buttery pie crust for 3 days (I mean I want to, but I won’t). Wait…I lied, the cheese is my favourite part!
It’s easy to switch it up to meet your dietary needs. If you’re lactose intolerant, omit the cheese and use a milk substitute. If you’re gluten free…well…there’s already no crust so you’re good to go. If you like meat, throw in some ham, sausage or bacon. If you’re doing low carb you can use a mixture of low carb veggies.
Not to mention how easy it is to make. Saute your veggies, put into a greased pie plate (I use coconut oil spray) and pour your egg/milk/cheese mixture over top, bake until puffed and golden. DONE.
Classically served at brunch, I think it’s substantial and filling enough to serve for dinner and easy enough to meal prep for lunches. I like it with greens and fresh veggies on the side. It keeps well covered in the fridge for 3-4 days, making it a perfect make ahead and meal prep friendly dish. Not only that, but it’s good warm or cold! You can also make these in muffin tins which makes the perfect single serving, on-the-go breakfast!
Crustless Veggie Quiche
- 8 eggs
- 1 cup milk
- 1 cup cheese of your choice (I had cheddar on hand)
- Salt & pepper, to taste
- 3 tbsp fresh basil
- Dried thyme, to taste
- Red chili flakes, to taste
- 3-4 cups chopped vegetables (I used broccoli, butternut squash, bell pepper & onion)
Preheat oven to 400 fht.
In a large bowl, whisk eggs, milk, cheese, salt, pepper, basil, thyme and red chili flakes.
In a large frying pan, saute your vegetables in a bit of olive oil (or butter). This is a good chance to use up whatever veggies you have in your fridge! Saute until softened.
Once your veggies are softened, arrange veggies into a greased 9 inch pie plate.
Pour egg mixture over top of the veggies.
Bake at 400 fht. for 40 minutes until the quiche is puffed up and brown, and the egg is set.
Let rest for 15 minutes before slicing. Garnish with basil and serve with greens and fresh veggies.
If you’re making them in a muffin tin, bake for 20-25 minutes and check if the egg is set.
Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat leftovers or serve cold.
One thought on “Crustless Veggie Quiche”
I’m sure this was delicious! And no crust certainly makes it easy.