If your garden is over run with produce, this garden vegetable quiche is the answer. With fresh zucchini, onions and peppers in a soft egg custard, this crustless vegetable quiche will satisfy your hunger without the carbs. Whether you’re adhering to a gluten-free or Keto lifestyle or just want a summer quiche breakfast that won’t weigh you down, my zucchini, pepper and swiss cheese quiche is easy to make and delicious!
Options For Garden Vegetable Quiche
You can use any kind of vegetables you like for this simple summer pie, but my go-to are the ones that are so prolific from April through September… They’re generally inexpensive and there’s a lot of them, especially if you have a backyard garden or farmer’s market nearby.
- Bell Peppers– Diced and sautéed.
- Onions – Yellow, Red or Sweet – Diced and sautéed.
- Zucchini – Dced and sautéed.
- Summer Squash – Diced and sautéed.
- Spinach – Quick saute, just until wilted.
- Leeks – Well cleaned and sliced crosswise, sautéed until tender.
- Asparagus – Cut into bite sized pieces, blanched and shocked.
- Broccoli – Florets cut into bite sized pieces.
- Mushrooms – Assorted wild, sautéed until tender.
- Assorted Herbs – parsley, chives, basil, thyme, chervil, tarragon
Any of these vegetables would be great on their own or in combination for an easy, healthier, crustless vegetable quiche. Just keep it to about 3 cups of assorted chopped vegetables (any extra veg you have can be tossed with pasta or rice and a protein of your choice).
Prep The Vegetables
After you’ve chopped the vegetables, give them a quick saute in a hot pan.
- Spray the pan with vegetable spray and add the chopped veg.
- Season with salt, pepper and crushed red pepper flakes (optional).
- Saute the vegetables until just tender. (The salt will help the vegetables give up some of their liquid.)
- Transfer the vegetables to a fine mesh sieve and drain off any excess moisture. Lightly pat the vegetables with a paper towel to soak up any remaining juices. (This is important, otherwise the quiche will be soggy.)
The “Crust” For Crustless Vegetable Quiche
As the name implies, this egg pie doesn’t have that traditional sub-layer of pastry. Instead, I’m keeping this one lighter by eliminating it and just dusting the pie plate with a coat of vegetable spray and a sprinkle of almond meal flour, to help prevent the egg from sticking. (Note: if you’re not adhering to a gluten free diet, you could also use a sprinkle of breadcrumbs on the bottom of the dish.)
The Egg Custard For Summer Vegetable and Swiss Cheese Quiche
The thing that makes quiche so special is that lovely egg custard that cradles the rest of the ingredients and it truly couldn’t be simpler to make and you probably have all the supplies on hand.
Ingredients For Egg Custard:
- Heavy Cream
- Grated Swiss Cheese
- Fresh Herbs
I like to mix up the eggs and cream with salt, pepper and the fresh chopped herbs. Stir in about 3/4 of the grated swiss cheese (the remainder will go on top before baking) and set aside.
To Assemble the Garden Vegetable Quiche
- Transfer the sautéed vegetables to the prepared pie plate and spread into an even layer.
- Pour the egg custard over the vegetables and spread out the cheese, so that it doesn’t all clump together.
- Top with additional shredded cheese and bake until the center is set and the dome a light golden color.
Crustless vegetable quiche will be slightly puffy when you remove it from the oven, however, after a few minutes it will sink down into the pan into an even layer. Let the quiche rest for 2-3 minutes before cutting into it.
Why You’ll Love This
- Simplicity – it’s easy to make.
- Gluten Free & Keto Friendly – because it’s a crustless vegetable quiche, the added calories of the pastry are absent.
- Less Cream – I’ve subbed out half of the cream normally found in quiche for milk (and I used skim milk), so while this tastes rich, it’s not as heavy as it could be.
- Cheese – You can use whatever type of semi-hard, grated cheese you like in this recipe, but I find the swiss cheese really has a nice nutty flavor that pairs well with the vegetables and egg. It’s also pretty economical compared to other substitutes like Gruyere or Emmenthal.
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Quick and Easy Crustless Vegetable Quiche
- 1 tablespoon almond meal flour (can substitute bread crumbs
- 3 bell peppers diced
- 1 medium onion diced
- 1 medium zucchini diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 tablespoon chopped chives optional
- 1 tablespoon chopped parsley
- 1 cup swiss cheese grated
- Preheat the oven to 425°. Spray a 9" pie plate with vegetable spray and dust the bottom and sides with almond meal flour. Set aside.
FOR THE VEGETABLES:
- Place a medium skillet over medium high heat and add olive oil. When the oil is hot, add the veggies, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the red pepper flakes. Sauté for 7-10 minutes or until tender. Transfer the vegetables to a mesh strainer set over a bowl to eliminate the excess liquid. Let the vegetables strain and cool while you make the custard.
FOR THE CUSTARD:
- Crack the eggs into a large bowl and whisk briskly. Add the milk, cream and remainder of the salt and pepper along with the parsley and chives. Whisk to combine. Stir in 3/4 cup of swiss cheese into the custard mixture.
- Arrange the sautéed vegetables in the bottom of the pie plate. Pour the custard mixture gently over the vegetables. Top the quiche with the remaining 1/4 cup of swiss cheese.
- Bake for 20-25 minutes or until the edges are browned and the center of the quiche is set. Remove from oven and let rest for 5 minutes before cutting and serving.
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