If you are looking for a delicious, healthy, and veggie-packed dish to brighten up your brunch or dinner table, this Crustless Garden Vegetable Quiche Recipe is an absolute must-try. Loaded with tender zucchini, sweet baby spinach, juicy tomatoes, and fragrant basil, it’s a vibrant celebration of garden freshness without the fuss of a crust. The creamy, airy egg base carries all the flavors beautifully, making each bite satisfying and light at the same time. Whether you want a gluten-free option or simply crave a nutritious meal that bursts with natural goodness, this quiche brings everything together in a beautifully colorful and comforting way.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen ingredients make all the difference in the Crustless Garden Vegetable Quiche Recipe. Each one plays a vital role, from the silky eggs that bind the veggies to the fresh herbs that add a wonderful aroma and flavor.
- 2 tbsp ghee or avocado oil: Adds richness and prevents sticking, with avocado oil making this dairy-free.
- 2 small zucchinis, sliced into thin rounds: Provide a tender yet slightly firm texture and mild sweetness.
- 1/2 small onion, chopped: Gives a subtle sweetness and depth after caramelizing.
- 2 cloves garlic, minced: Brings a fragrant pungency that makes the dish irresistible.
- 3 cups baby spinach: Delivers vibrant color, earthiness, and a super-healthy boost.
- 1 1/4 cup small tomatoes, sliced thin: Adds juicy bursts of bright flavor and lovely acidity.
- 1 tbsp fresh basil, minced (plus extra for garnish): Imparts a fresh, herbal lift that ties the whole dish together.
- 8 eggs: The creamy and protein-rich base that holds the quiche components in perfect harmony.
- 1/4 cup dairy-free milk: Keeps the quiche tender and moist without overpowering flavors.
- 1/2 tsp salt: Enhances all the natural flavors with just the right touch.
- Fresh ground pepper, to taste: Adds a mild heat and a bit of complexity.
How to Make Crustless Garden Vegetable Quiche Recipe
Step 1: Sauté Zucchini to Perfection
Start by heating part of your chosen fat—ghee or avocado oil—in a skillet over medium heat. Place the zucchini slices in a single layer to let them brown beautifully on one side for about 4 minutes. Flip and cook the other side until golden and tender. This caramelization is essential to develop their flavor and adds a delightful texture that balances the softness of the eggs perfectly. Set them aside once done.
Step 2: Cook Aromatics and Wilt Spinach
Reduce heat slightly and add the remaining fat to the skillet. Toss in the chopped onions and cook until they turn translucent and start to caramelize, a process that takes about 3 to 4 minutes. Then add garlic, letting it release its intoxicating aroma for about a minute. Finally, stir in the baby spinach and cook just until it wilts down. This step enhances the natural flavors and ensures the veggies won’t release extra water during baking.
Step 3: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, dairy-free milk, salt, and fresh ground pepper. This mixture is the glue that holds everything together, creating a rich and custardy filling that still feels light without a crust to weigh it down.
Step 4: Layer the Vegetables and Add Basil
In your prepared quiche pan, create a base with the sautéed spinach, onions, and garlic mixture. Then layer the browned zucchini rounds and thin tomato slices on top, holding back a few slices for garnish. Sprinkle the minced fresh basil evenly over the vegetables to infuse that unmistakable aromatic lift that ties all the ingredients together beautifully.
Step 5: Pour Egg Mixture and Add Garnishes
Pour the egg mixture carefully over the layered vegetables, ensuring it penetrates evenly by gently shaking the pan. Then arrange the reserved zucchini and tomato slices on top. These add a decorative touch and an additional pop of color and texture once baked. Pop the quiche into the oven and bake until it’s set and lightly golden on the edges, usually around 35 to 40 minutes depending on your oven.
Step 6: Cool and Serve
Once baked, let the quiche cool for a few minutes before slicing. Cooling helps it firm up, making each slice hold perfectly. Finally, garnish with more fresh basil for an extra burst of color and aroma that signals you’re ready to dig in.
How to Serve Crustless Garden Vegetable Quiche Recipe
Garnishes
Fresh herbs like basil or chives are the perfect final flourish for this quiche. Their bright green color and fresh herbal essence effortlessly elevate the presentation and flavor, making every bite feel just a bit more special.
Side Dishes
This quiche pairs wonderfully with light, crisp salads such as a simple arugula salad with lemon vinaigrette or even a refreshing cucumber and dill salad. These sides add brightness and contrast that highlight the savory depth of the quiche without overpowering it.
Creative Ways to Present
Try serving individual mini quiches in muffin tins for a fun twist at brunch parties or prepare the quiche in colorful ceramic dishes for an inviting presentation. You can also cut it into neat squares and serve it alongside a dollop of tangy dairy-free yogurt or a drizzle of pesto for an exciting flavor contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Crustless Garden Vegetable Quiche Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container or wrap tightly with plastic wrap to preserve moisture and flavor. It makes a fantastic grab-and-go meal for busy mornings or quick lunches.
Freezing
You can freeze slices of the quiche for up to 2 months. Wrap each portion individually in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To enjoy leftovers warm, reheat gently in a 350°F oven for about 10 to 15 minutes until heated through. Avoid the microwave if you can, as it can make the texture rubbery. This slow reheating keeps the quiche moist and delicious, just like freshly baked.
FAQs
Can I use other vegetables in the Crustless Garden Vegetable Quiche Recipe?
Absolutely! Feel free to swap zucchini and tomatoes for seasonal veggies like bell peppers, mushrooms, or asparagus. Just adjust cooking times to ensure the veggies are tender before baking.
Is this quiche suitable for a dairy-free diet?
Yes, by using avocado oil instead of ghee and choosing a dairy-free milk substitute, the recipe becomes completely dairy-free while maintaining fantastic flavor and texture.
How do I know when the quiche is fully cooked?
The quiche is done when the edges are lightly golden and the center is set but still slightly jiggly. A clean toothpick inserted in the middle is a good test; if it comes out clean or with just a few moist crumbs, it’s ready.
Can I make this recipe vegetarian or vegan?
This recipe is vegetarian but not vegan due to the eggs. For a vegan version, you would need to use egg substitutes like chickpea flour or tofu, though the texture and flavor will be quite different.
What is the best way to cut the quiche without it falling apart?
Letting the quiche cool before cutting is essential. Use a sharp, serrated knife and cut with a gentle sawing motion. This prevents crumbling and keeps the slices clean and intact.
Final Thoughts
Making the Crustless Garden Vegetable Quiche Recipe is like inviting a garden party straight into your kitchen—a beautiful, nourishing dish that feels both indulgent and wholesome. It’s perfect for sharing with family or friends, and once you try it, you may find yourself coming back to it again and again. Dive in and enjoy the fresh flavors and comforting textures that make this quiche a genuine crowd-pleaser!
Print
Crustless Garden Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 quiche (9 or 10 inches), serves 6-8
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This crustless garden vegetable quiche is a vibrant, healthy dish perfect for breakfast, brunch, or a light dinner. Packed with fresh zucchinis, tomatoes, spinach, and fragrant herbs, it is bound together with a fluffy egg mixture and cooked to perfection without a crust, making it a lighter, gluten-free option.
Ingredients
Vegetables
- 2 small zucchinis, sliced into thin rounds
- 1/2 small onion, chopped
- 3 cups baby spinach
- 1 1/4 cup small tomatoes, sliced thin
- 1 tbsp fresh basil, minced (plus extra for garnish)
- 2 cloves garlic, minced
Other Ingredients
- 2 tbsp ghee or avocado oil (use avocado oil for dairy-free)
- 8 eggs
- 1/4 cup dairy-free milk
- 1/2 tsp salt
- Fresh ground pepper, to taste
Instructions
- Prepare the Zucchini: Arrange the zucchini slices in a single layer in the skillet and cook until they begin to brown, about 4 minutes per side. Flip the zucchini slices and cook until browned on the other side. Remove from the pan and set aside.
- Sauté the Onion: Lower the heat to medium, add the remaining 1 tablespoon of ghee or avocado oil to the pan. Add the chopped onion and cook until translucent and beginning to brown, about 3-4 minutes.
- Add Garlic and Spinach: Add the minced garlic and cook for another minute until fragrant. Stir in the baby spinach and cook until wilted. Remove from heat.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, dairy-free milk, salt, and freshly ground pepper until combined.
- Layer Vegetables: Layer the cooked zucchini rounds and tomato slices on top of the spinach mixture in the skillet or an oven-safe pan, reserving a handful of zucchini and tomatoes for garnish. Sprinkle the minced fresh basil over the vegetables.
- Add Egg Mixture: Pour the egg mixture evenly over the vegetables in the pan. Gently shake the pan to help the mixture settle into the vegetables.
- Garnish and Bake: Arrange the reserved zucchini slices and tomato slices on top for garnish. Transfer the pan to the oven and bake at 350°F (175°C) for about 35-40 minutes, or until the quiche is set and a knife inserted comes out clean.
- Cool and Serve: Allow the quiche to cool slightly before cutting into wedges. Garnish with additional fresh basil before serving.
Notes
- This quiche is naturally gluten-free and dairy-free when using avocado oil and dairy-free milk.
- Use a well-seasoned cast iron skillet or any oven-safe skillet for cooking and baking.
- Letting the quiche cool before slicing helps it hold its shape better.
- You can substitute fresh basil with other fresh herbs like thyme or oregano if desired.
- Store leftovers in the refrigerator for up to 3 days; reheat in the oven for best texture.
