Simple Crustless Vegetable Quiche

A traditional quiche has a crisp and buttery crust that houses a creamy, custardy egg mixture. The filling may contain proteins, like sausage or bacon, veggies, cheese, or a mix of all three.

Frittatas do not have a crust, and all of the ingredients are typically cooked in the same cast iron skillet or other style of oven-safe pan. They don’t include as much dairy as a quiche, so they are a little firmer and drier.

For a basic frittata preparation, meat and/or veggies are first sauteed in a pan. Then, whisked eggs are added to the skillet along with the sauteed ingredients. The skillet is then transferred into a preheated oven, and everything is baked together in said skillet until the eggs are puffy and cooked thoroughly.

For a quiche, frittata, or a fusion of the two, the world is your oyster here as far as what ingredients to include in the mix.

In this recipe, we take the crust completely out of the equation to save significant prep time and calories, so it’s a bonus that this recipe is gluten free!

And you still reap the creamy benefits of mixing together eggs with some cheese and half-and-half.

I love using our recipe for a mushroom and Gruyere crustless quiche, but this colorful version uses a vibrant variety of vegetables like onion, bell pepper, asparagus, and baby spinach, along with shredded Monterey jack and a mix of dried herbs and spices.

Why do I love meals like this?

Not only is this easy recipe perfect for hectic weekdays, but it is also a lifesaving hack to survive during the busy holiday season, when we need light meals to eat between the big feasts.

And because you can make it ahead of time, and just reheat in the oven or microwave to enjoy, my entire family has relied on this recipe for years.

Give this recipe a try soon!

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Cooking by the Numbers…

Step 1 – Wash and Prep Your Produce

First, preheat your oven to 350°F before starting any prep. This will give your oven the necessary amount of time to reach the right temperature.

We advise you to place a rack in the center of the oven for the most even bake, but you know your own oven best!

It’s no secret – unless you buy a pre-washed version, washing your produce is essential. With all that our food is exposed to prior to our consumption, be sure not to skip this vital step.

Spinach can be rinsed and dried using a salad spinner, and the peppers, asparagus, and onion can be rinsed and patted dry with a towel before continuing to prep.

Drying off the produce is necessary to avoid adding too much extra moisture to the egg mixture.

Nobody likes gritty asparagus! Try submerging it fully in cool water for a few minutes before rinsing to release any hidden dirt and other grit.

Be sure to trim your asparagus before slicing into thick pieces. The ends tend to get woody and dry. We share prep tricks and more in our article on how to prep asparagus.

Once rinsed and dried, dice the onion and red bell pepper.

If you aren’t a fan of asparagus, try adding a handful of broccoli florets instead. Oh, and don’t like spinach? Feel free to substitute an equal amount of kale, chard, or any other leafy green.

Step 2 – Measure Other Ingredients

Measure out the onion powder, garlic powder, salt, pepper, parsley, and cayenne into a small bowl. Freshly cracked black pepper is best for the most flavor!

Feel free to utilize your favorite dried herbs and spices to cater to your palate. Love basil? Add it. Did you dry some fresh dill this past summer to preserve your home garden of herbs? Use it!

Measure out your half-and-half using a liquid measuring cup and set it aside.

Lactose intolerant? You can easily substitute plain, unsweetened almond milk or soy milk in this recipe. Note that it will yield a less creamy end result, but it will still be delicious!

If you prefer a thick and decadent end result, you can opt to use an equal amount of heavy cream in its place.

This, however, will increase your bake time by an additional 5 to 10 minutes. The fat content of the dairy you use can also influence the texture, as it dictates how thick and firm or creamy and custard-like your end result will be.

I tried using some leftover homemade chicken stock once. However, it did result in a spongier texture. Feel free to give it a go, though, if you want to minimize the dairy content.

Measure out your cheese and set it aside. If you are lactose intolerant, skip this ingredient, or try a dairy-free shredded version that is good for melting.

I chose Monterey jack because it melts perfectly and is easy to shred by hand using a box grater. If you prefer cheddar, gouda, or pepper jack, feel free to customize this ingredient to your liking.

Crack your eggs in a large bowl and dispose of any shell fragments.

Step 3 – Cook the Vegetables

Heat the olive oil in a pan over medium heat. Saute the onions, bell peppers, and asparagus until your onions are translucent.

Because we’re about to continue cooking the veggies with the other ingredients in the oven, be careful not to overcook the veggies in this step.

We aren’t going for caramelized vegetables – just ones that have the perfect crisp-tender texture.

Step 4 – Combine Ingredients and Transfer to Pie Pan

Pour the half-and-half and add the dry spice mix into the bowl with the eggs. Whisk vigorously for a few seconds to incorporate everything and to get rid of any lumps of dry seasonings.

Whisk in the sauteed vegetables, cheese, and fresh spinach until all of the ingredients are evenly distributed.

Grease a 9-inch, deep-dish pie pan. Pour this mixture into the pan.

If you don’t have a pie dish on hand, a greased 9-by-13-inch rectangular baking dish will suffice. Serving up squares rather than wedges will be just as delicious, though they will be thinner.

A larger dish can increase or decrease bake time depending on how thick your quiche is in that dish. If the quiche is spread over a 9-by-13-inch dish, it may take less time to cook than if it was prepared in a pie pan.

Step 5 – Bake

Transfer the pan to the preheated oven and bake for 25 to 30 minutes.

Your top should be golden brown and, when tested, a toothpick should come out clean. You can also touch the top of the quiche – if it is dry and slightly springs to the touch, it is done. It also shouldn’t jiggle in the center if you gently shake the pan.

No one wants this meal to be gooey and raw!

Remove from the oven when done, and cool for about 5 minutes before slicing into wedges and serving while still warm.

You can garnish with chopped fresh chives here, though feel free to garnish with your choice of fresh herbs.

Make Ahead for Later

One slice not enough? Love this dish and want to enjoy this quiche every day of the week? It’s the perfect meal prep recipe.

Bake one – or even two for bigger families – today, and you will have a veggie-packed meal that’s ready to serve all week long.

Be sure to let it cool completely before tightly covering and storing in the refrigerator for up to one week.