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Crustless Garden Vegetable Quiche


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  • Author: Recipes Tasteful
  • Total Time: 55 minutes
  • Yield: 1 quiche (9 or 10 inches), serves 6-8 1x
  • Diet: Gluten Free

Description

This vibrant Crustless Garden Vegetable Quiche is a healthy and satisfying dish that’s both gluten-free and dairy-free. Packed with fresh zucchini, spinach, and tomatoes, it’s a light yet filling quiche that’s perfect for breakfast, brunch, or a simple weeknight dinner. With a rich, egg-based custard and aromatic basil, this quiche is a flavorful, nutritious choice for anyone seeking a wholesome, plant-forward meal.


Ingredients

Scale
  • 2 tbsp ghee or avocado oil (use avocado oil for dairy-free)
  • 2 small zucchinis, sliced into thin rounds
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups baby spinach
  • 1 1/4 cup small tomatoes, sliced thin
  • 1 tbsp fresh basil, minced (plus extra for garnish)
  • 8 eggs
  • 1/4 cup dairy-free milk
  • 1/2 tsp salt
  • Fresh ground pepper, to taste

Instructions

  • Preheat Oven:
    Preheat your oven to 350°F (175°C). Liberally grease a 9-inch or 10-inch pie dish or quiche pan with ghee or avocado oil.
  • Cook the Vegetables:
    • Heat 1 tablespoon of ghee or avocado oil in a large skillet over medium-high heat.
    • 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.
    • 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 the minced garlic and cook for another minute until fragrant.
    • Stir in the baby spinach and cook until wilted. Remove from heat.
  • Assemble the Quiche:
    • Spread the onion and spinach mixture evenly on the bottom of the greased quiche pan.
    • Layer the cooked zucchini rounds and tomato slices on top, reserving a handful of zucchini and tomatoes for garnish.
    • Sprinkle the minced fresh basil over the vegetables in the pan.
  • Prepare the Egg Mixture:
    • In a large bowl, whisk together the eggs, dairy-free milk, salt, and fresh ground pepper until well combined.
    • Pour the egg mixture evenly over the vegetables in the quiche pan. Gently shake the pan to help the mixture settle into the vegetables.
    • Arrange the reserved zucchini slices and tomato slices on top for garnish.
  • Bake:
    • Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and firm.
    • Allow the quiche to cool slightly before cutting into wedges.
    • Garnish with additional fresh basil before serving.

Notes

  • You can use any dairy-free milk such as almond, coconut, or oat milk for the quiche.
  • For extra flavor, consider adding a pinch of your favorite herbs like thyme or oregano.
  • This quiche can be made ahead of time and stored in the fridge for up to 4 days. Reheat in the oven or microwave.
  • You can add more vegetables like mushrooms, bell peppers, or roasted squash for a more hearty quiche.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch, Main Dish, Gluten-Free, Dairy-Free
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 wedge (1/8th of the quiche)
  • Calories: 220
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 230mg