Crustless vegetable quiche is a nourishing and vibrant dish that works beautifully for a laid-back weekend brunch or a light, satisfying dinner. It combines fluffy eggs, creamy sour cream, hearty vegetables, and sharp cheddar cheese for a flavorful meal that’s naturally gluten-free and low in carbs. Best of all, it comes together in one bowl with no crust to fuss over. Whether you’re cooking for guests or meal prepping for the week, this versatile quiche is a true kitchen win.
Why You’ll Love This Crustless Vegetable Quiche
There’s a lot to love about this simple yet satisfying quiche. It’s:
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Quick and easy: Just mix, pour, and bake—no crust or blind baking needed.
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Gluten-free by nature: A great option for those avoiding gluten without sacrificing taste.
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Loaded with veggies: A delicious way to add more vegetables to your day.
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Perfect for any meal: Enjoy it hot or cold for breakfast, lunch, or dinner.
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Customizable: Swap in your favorite veggies, cheeses, or add-ins to make it your own.
This dish proves that comfort food can be both healthy and crave-worthy.
Ingredients
To make this crustless vegetable quiche, you’ll need:
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1 tablespoon butter – for greasing the pan
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8 large eggs
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½ cup sour cream
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1 teaspoon Diamond Crystal kosher salt (or ½ tsp of any other salt)
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¼ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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16 ounces frozen mixed vegetables – lightly thawed; typically includes carrots, peas, corn, and green beans
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1 cup sharp cheddar cheese – shredded (about 4 ounces)
Step-by-Step: How to Make Crustless Vegetable Quiche
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Preheat the oven to 400°F. Lightly grease a 9-inch pie dish with butter to prevent sticking.
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Thaw your vegetables: Place frozen mixed vegetables in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 4 minutes. Drain thoroughly to remove excess moisture.
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Mix the quiche filling: In a large bowl, whisk together the eggs, sour cream, salt, pepper, garlic powder, and onion powder until smooth and well combined.
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Add veggies and cheese: Stir the drained vegetables and shredded cheddar cheese into the egg mixture.
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Transfer to the dish: Pour the mixture evenly into the prepared pie dish.
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Bake for about 30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
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Let it rest: Place the dish on a wire rack and allow the quiche to cool for 15 minutes before slicing. This step helps the quiche set and enhances the texture.
Helpful Tips
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Thoroughly drain vegetables to avoid a watery texture in the finished quiche.
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Use freshly shredded cheese for the best melt and flavor.
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Let the quiche rest after baking—this helps it slice neatly and brings out the flavors.
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Bake until firm in the center. A clean knife test ensures it’s fully cooked.
Substitutions And Variations
This quiche is easy to adapt! Here are a few ideas:
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Use fresh vegetables: Try broccoli, zucchini, or sautéed mushrooms—just cook them first to remove excess moisture.
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Swap the cheese: Use Swiss, feta, mozzarella, or goat cheese for a different flavor profile.
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Add protein: Stir in diced ham, cooked bacon, or leftover rotisserie chicken for extra heartiness.
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Dairy-free: Substitute with plant-based sour cream and cheese to make it dairy-free.
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Spice it up: Add chopped jalapeños, chili flakes, or smoked paprika for a little heat.
Storage Instructions
This crustless quiche stores and reheats like a dream:
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Refrigeration: Store any leftovers in an airtight container in the fridge for up to four days.
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Reheating: They’re delicious cold or can be reheated in the microwave at 50% power for best texture.
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Freezing: Freeze slices in freezer-safe bags once completely cooled. Thaw overnight in the fridge before reheating.
Nutritional Information
Here’s the breakdown per slice (serves 8):
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Calories: 192
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Carbohydrates: 9g
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Protein: 12g
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Fat: 11g
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Saturated Fat: 6g
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Sodium: 316mg
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Fiber: 2g
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Sugar: 3g
This makes it a smart and satisfying option for those watching their carbs or gluten intake.
Serving Suggestions
This quiche can stand alone or be part of a fuller spread. Here are some serving ideas:
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Brunch-ready: Pair with a crisp arugula salad, fruit salad, or roasted potatoes.
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Lunch box-friendly: Add a slice to your lunch with cherry tomatoes and whole grain crackers.
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Elegant dinner: Serve with a bowl of soup or a side of sautéed greens.
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Flavor boosters: Top with a dollop of sour cream or sprinkle with hot sauce for a kick.
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Garnish beautifully: Add chopped parsley or fresh chives for color and freshness.
Frequently Asked Questions About Crustless Vegetable Quiche
Can I use fresh vegetables instead of frozen?
Yes! Use about one pound of sturdy, fresh vegetables. Be sure to cook them first (steam or sauté) and drain any excess moisture before adding them to the mixture.
What prevents the quiche from being soggy?
Thoroughly draining thawed vegetables is key. Any extra water will make the quiche wet and less flavorful.
Is it suitable for a keto or low-carb diet?
Definitely. Each slice has just 9 grams of carbs, and you can reduce that even more by using lower-carb vegetables like spinach or mushrooms.
Can I make this ahead of time?
Absolutely. Bake it in advance, then store in the fridge or freezer. It reheats beautifully and makes meal planning a breeze.
Can I use muffin tins to make mini quiches?
Yes! Divide the mixture into greased muffin tins and bake at 375°F for 20–25 minutes. These make perfect grab-and-go breakfasts or snacks.
Conclusion
Thank you so much for joining me in making this delicious crustless vegetable quiche! It’s one of my favorite recipes because it’s so simple to throw together, yet packed with satisfying flavor and wholesome ingredients. I hope you enjoy every bite—whether fresh from the oven or chilled from the fridge. Don’t forget to personalize it with your favorite veggies or toppings. Happy cooking, and thank you for being part of this food-loving community. May your kitchen always be full of warmth, ease, and delicious creations!
Print
Crustless Vegetable Quiche
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
Crustless Vegetable Quiche is an easy, gluten-free dish made with fluffy eggs, creamy sour cream, mixed vegetables, and sharp cheddar cheese. Perfect for brunch, meal prep, or a light dinner, this crustless version is simple to make and full of comforting flavor.
Ingredients
1 tablespoon butter (for greasing the pan)
8 large eggs
½ cup sour cream
1 teaspoon kosher salt (adjust to taste)
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
16 ounces frozen mixed vegetables, lightly thawed and drained
1 cup sharp cheddar cheese, shredded
Instructions
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Preheat the oven to 400°F. Lightly grease a 9-inch pie dish with butter to prevent sticking.
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Thaw your vegetables: Place frozen mixed vegetables in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for 4 minutes. Drain thoroughly to remove excess moisture.
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Mix the quiche filling: In a large bowl, whisk together the eggs, sour cream, salt, pepper, garlic powder, and onion powder until smooth and well combined.
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Add veggies and cheese: Stir the drained vegetables and shredded cheddar cheese into the egg mixture.
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Transfer to the dish: Pour the mixture evenly into the prepared pie dish.
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Bake for about 30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
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Let it rest: Place the dish on a wire rack and allow the quiche to cool for 15 minutes before slicing. This step helps the quiche set and enhances the texture.
Notes
Make sure to drain the vegetables well to prevent excess moisture.
You can swap frozen veggies for fresh vegetables, just cook them first.
Allowing the quiche to cool before slicing helps it set properly.
Leftovers taste great warm or cold and store beautifully for meal prep.
- Prep Time: 15 minutes Rest Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 192
- Sugar: 3g
- Carbohydrates: 9g
- Protein: 12g