This Crustless Quiche feels like a cheese topped mega treat, but served with salad (or new potatoes for dinner), it still makes a really light and fresh meal. It’s packed with protein and veggies too, all of the good stuff in one place. A no-pastry vegetarian quiche recipe is such a good basic go-to meal as you can vary the fillings to fit with any veggies you have in the fridge or freezer, as well as surplus eggs, so it’s a great way of avoiding wasting food. I’ve used broccoli and peas in this dish because they go so well with the eggs and cheese, but you can really choose whatever you prefer (see below for some more filling ideas).
Why you’ll love this Crustless Quiche recipe
⭐️ Cheap and simple ingredients ⭐️ Tastes like it shouldn’t be this healthy! ⭐️ Perfect for family mealtime or entertaining dish I realised just how easy, healthy and delicious a crustless quiche could be, and that it serves as so many different types of meal (brunch, lunch, dinner, picnic, buffet dish…) Not only that, it’s also a fantastic way of using up surplus food, making it super budget friendly. I tested this plenty of times to get the flavours and consistency just right and effort low, making sure we could simply add some cooked vegetables into the dish, pour the egg mixture over the top and leave on its own to bake. I hope you love it!
Crustless Quiche Ingredients Notes
Broccoli – We’re going to chop this into bite-sized florets. Make sure you do the same with any other veggies to add Onion – You can either chop a fresh onion up or use the equivalent quantity in frozen, pre-chopped onion for speed Eggs – I always use medium, free range in my recipes so bear this in mind when thinking about quantities Cheese – Try and use something that has plenty of flavour, like cheddar, but you can go with your favourite. This should be grated for even distribution
Other filling options
You can get really experimental here and avoid being too precious.
This recipe is a win for using up whatever you have left over, so just go for it! I love anything with onions. Peas, mint and feta cheese go really well together, as does spinach and feta (which is more like a crustless Spanakopita quiche). You can also add in meat if you like.
In the freezer This recipe freezes well. Just wait until it’s totally cold, wrap it up well and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or eat it cold. It’s best to leave the quiche to cool for 5 mins before cutting it as it will be much easier to slice. Cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap it well and then store in the fridge for up to 3 days.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
