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