If you’re craving a fresh, wholesome dish packed with vibrant flavors and nourishing veggies, the Crustless Garden Vegetable Quiche Recipe is about to become your new kitchen favorite. This quiche brings together the best of a garden’s bounty—zucchini, tomatoes, spinach, and aromatic basil—all gently held together by fluffy eggs without the fuss of a crust. It’s a delightful, lighter twist on the classic quiche that’s perfect for breakfast, brunch, or a light dinner, celebrating each vegetable’s natural taste and texture in every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Crustless Garden Vegetable Quiche Recipe shine. Each ingredient plays a vital role, adding layers of flavor, moisture, or color that make this dish as beautiful as it tastes.
- 2 tbsp ghee or avocado oil: Use ghee for rich buttery flavor or avocado oil for a dairy-free option, both perfect for sautéing your veggies to golden perfection.
- 2 small zucchinis, sliced into thin rounds: These add a mild sweetness and tender texture while providing a stunning base layer for your quiche.
- 1/2 small onion, chopped: Adds a subtle sweetness and depth that complements the fresh vegetables wonderfully.
- 2 cloves garlic, minced: Brings a fragrant punch that elevates the savory profile of the quiche.
- 3 cups baby spinach: Offers bright color and earthy greens that wilt beautifully within the egg filling.
- 1 1/4 cup small tomatoes, sliced thin: Bursting with juiciness, these create lovely pockets of acidity and freshness in every slice.
- 1 tbsp fresh basil, minced (plus extra for garnish): Infuses the dish with aromatic herbal notes and pops of green that brighten up each bite.
- 8 eggs: The main binder that brings the quiche together with a rich, custardy texture.
- 1/4 cup dairy-free milk: Adds creaminess and lightness to the egg mixture; use your favorite dairy-free variety or regular milk as you prefer.
- 1/2 tsp salt: Enhances the natural flavors of all your fresh ingredients.
- Fresh ground pepper, to taste: Adds just the right amount of warmth and a subtle kick.
How to Make Crustless Garden Vegetable Quiche Recipe
Step 1: Sear the Zucchini Slices
Start by heating 1 tablespoon of ghee or avocado oil in a skillet over medium heat. Once hot, arrange your zucchini rounds in a single layer and allow them to brown on one side for about 4 minutes. Flip and cook the other side until evenly golden. This step gives the zucchini a slightly caramelized flavor and firm texture that stands up beautifully in the quiche. Remove the slices from the pan and set aside to make room for the next veggies.
Step 2: Sauté Onions, Garlic, and Spinach
Now, lower the heat slightly and add the remaining tablespoon of ghee or avocado oil. Toss in the chopped onion and cook until it turns translucent and starts to brown, about 3 to 4 minutes. Add the minced garlic next, cooking just long enough for the aroma to infuse the pan. Finally, stir in the baby spinach and cook until it wilts down, making sure to retain its vibrant green color. Once everything is tender and fragrant, remove this mixture from the heat.
Step 3: Prepare and Mix the Eggs
In a large bowl, whisk together the eggs, dairy-free milk, salt, and freshly ground pepper until smooth and slightly frothy. This mixture will cradle all your cooked vegetables and set into a luscious, custard-like filling when baked.
Step 4: Assemble the Quiche
Layer the sautéed spinach mixture on the bottom of your greased quiche or pie pan. Neatly arrange the browned zucchini slices and thin tomato slices on top—reserve a few of each for the garnish. Sprinkle fresh minced basil evenly across the vegetable layer, then gently pour the egg mixture over everything, making sure it seeps between the vegetables. Finish by placing your reserved zucchinis and tomato slices on top for an eye-catching presentation.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) and bake the quiche for about 30 to 35 minutes, or until the eggs have completely set and the top has a light golden hue. Allow the quiche to cool for a few minutes before slicing, so it holds together beautifully and doesn’t fall apart when served.
How to Serve Crustless Garden Vegetable Quiche Recipe
Garnishes
Freshness at the end makes such a difference. A sprinkle of extra minced basil or even some chopped chives adds a lovely herbal note and vibrant color contrast. For a touch of creaminess, a dollop of dairy-free yogurt or a drizzle of a tangy vinaigrette can really elevate the flavors.
Side Dishes
This quiche pairs incredibly well with light, crisp salads—think arugula with lemon dressing or a simple cucumber and dill salad. Roasted potatoes or a bowl of fresh fruit are also excellent companions, rounding out your meal without overpowering the delicate vegetables in the quiche.
Creative Ways to Present
If you want to impress at brunch or invite guests, try serving the Crustless Garden Vegetable Quiche Recipe as mini individual portions in ramekins. Another fun idea is to create a layered veggie and egg parfait by slicing the quiche and stacking with fresh greens and tomato slices on pretty plates—it’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover quiche keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. This makes it a perfect make-ahead option for quick breakfasts or lunches. Just remember to let the quiche cool completely before refrigerating to maintain the best texture.
Freezing
You can freeze the quiche, either whole or sliced into portions, wrapped tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for the best results.
Reheating
Reheat your Crustless Garden Vegetable Quiche Recipe in the oven at 325°F (160°C) for about 15-20 minutes until warmed through—it keeps the texture tender and prevents the edges from drying out. For a quicker option, microwave slices on medium power in 30-second intervals, but be mindful that it may become slightly softer.
FAQs
Can I use other vegetables in this quiche?
Absolutely! This recipe is very versatile. Feel free to swap or add vegetables like bell peppers, mushrooms, or asparagus to suit your garden’s yield or personal preference. Just make sure to sauté them first to avoid extra moisture.
Is this recipe suitable for a dairy-free diet?
Yes, by using avocado oil and dairy-free milk, this Crustless Garden Vegetable Quiche Recipe is naturally dairy-free. It’s a fantastic option for those with lactose intolerance or anyone avoiding dairy, without sacrificing flavor or richness.
What type of pan works best?
A standard 9-inch pie or quiche pan works perfectly for this recipe. If you don’t have one, any oven-safe round baking dish will do the trick. Just keep in mind the depth to ensure the quiche sets evenly.
Can I make this recipe vegan?
This version relies heavily on eggs for structure, so it’s not vegan. However, you can experiment with tofu-based quiches or chickpea flour to mimic the custard texture if you want to go plant-based.
How can I tell when the quiche is done?
The quiche is ready once the top is slightly golden and the egg mixture is fully set—meaning it shouldn’t jiggle when you gently shake the pan. An inserted toothpick should come out clean without runny egg.
Final Thoughts
I can’t recommend trying the Crustless Garden Vegetable Quiche Recipe enough—it’s a joyous way to enjoy fresh vegetables with minimal fuss and maximum flavor. Whether you’re feeding yourself or guests, this dish brings color, warmth, and wholesome goodness to your table in every bite. So grab your skillet, get those veggies sizzling, and let the magic of this crustless delight brighten your next meal!
Print
Crustless Garden Vegetable Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Crustless Garden Vegetable Quiche is a flavorful, low-carb dish packed with fresh zucchini, baby spinach, tomatoes, and fragrant basil, bound together with a savory egg custard. Perfect for a healthy brunch or light dinner, this quiche skips the crust to keep things light and dairy-free by using ghee or avocado oil and dairy-free milk. The vegetables are sautéed to develop natural sweetness before layering with eggs and baking to a golden, fluffy perfection.
Ingredients
Vegetables
- 2 small zucchinis, sliced into thin rounds
- 1 1/4 cups small tomatoes, sliced thin
- 1/2 small onion, chopped
- 3 cups baby spinach
- 1 tbsp fresh basil, minced (plus extra for garnish)
- 2 cloves garlic, minced
Wet Ingredients
- 8 eggs
- 1/4 cup dairy-free milk
- 2 tbsp ghee or avocado oil (use avocado oil for dairy-free)
Seasonings
- 1/2 tsp salt
- Fresh ground pepper, to taste
Instructions
- Cook the Zucchini: Heat 1 tablespoon of ghee or avocado oil in a skillet over medium-high heat. Arrange the zucchini slices in a single layer and cook until they begin to brown, about 4 minutes per side. Flip the slices carefully and cook until browned on the other side. Once browned, remove the zucchini from the pan and set aside.
- Sauté Aromatics and Spinach: Lower the heat to medium and add the remaining tablespoon of ghee or avocado oil. Add the chopped onion and cook until translucent and beginning to brown, approximately 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the baby spinach and cook until wilted, then remove the mixture from heat.
- Assemble Vegetables: In the skillet or quiche pan, layer the cooked zucchini rounds and thinly sliced tomatoes evenly, reserving a handful of zucchini and tomatoes to use later as garnish. Sprinkle the minced fresh basil over the layered vegetables.
- Prepare and Pour Egg Mixture: In a separate bowl, whisk together the eggs, dairy-free milk, salt, and freshly ground pepper until well combined. Pour this egg mixture evenly over the vegetables in the pan. Gently shake the pan to ensure the eggs settle evenly among the vegetables.
- Garnish the Top: Arrange the reserved zucchini slices and tomato slices on top of the egg mixture for an attractive presentation.
- Bake the Quiche: Place the quiche in a preheated oven at 350°F (175°C) and bake until the eggs are set and the top is lightly golden, approximately 25-30 minutes.
- Cool and Garnish: Allow the quiche to cool slightly before cutting into wedges. Garnish with additional fresh basil leaves prior to serving to enhance flavor and visual appeal.
Notes
- You can substitute ghee with avocado oil to keep the recipe dairy-free.
- Make sure to slice the zucchinis thinly so they cook evenly and quickly.
- Use fresh, ripe tomatoes for the best flavor contrast with the savory eggs.
- The quiche can be reheated gently in the oven or microwave for leftovers.
- Feel free to add other herbs like thyme or oregano to customize the flavor.
