If vibrant, fresh flavors and a wholesome, comforting dish are what you crave, you are going to love this Crustless Garden Vegetable Quiche Recipe. It’s a delightful celebration of garden-fresh zucchinis, tomatoes, and spinach baked into a protein-rich, eggy masterpiece without a crust weighing it down. Whether you’re looking for a light brunch, a delightful lunch, or a nourishing dinner, this quiche brings colorful veggies and herbs together in a way that feels both indulgent and wholesome. It’s easy to make, naturally gluten-free, and packed with flavors that will brighten any meal.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that each play a key role in delivering the perfect balance of flavor, texture, and color. From the buttery richness of ghee or avocado oil to the bright burst of fresh basil, every element complements the others beautifully, making this quiche a star on your table.
- 2 tbsp ghee or avocado oil: Provides a luscious, golden base for cooking vegetables with a subtle richness; choose avocado oil for a dairy-free option.
- 2 small zucchinis, sliced into thin rounds: Adds tender texture and gentle sweetness with a lovely green color.
- 1/2 small onion, chopped: Gives a savory foundation and depth of flavor when sautéed to soft translucence.
- 2 cloves garlic, minced: Infuses the quiche with aromatic warmth and a hint of zest.
- 3 cups baby spinach: Offers vibrant color and delicate earthiness, wilting beautifully into the eggs.
- 1 1/4 cup small tomatoes, sliced thin: Breaks through with juicy bursts of acidity and sweetness layered inside.
- 1 tbsp fresh basil, minced (plus extra for garnish): Brings fresh herbaceous brightness and an unmistakable garden-fresh aroma.
- 8 eggs: The protein-packed core that holds everything together with creamy, custardy texture.
- 1/4 cup dairy-free milk: Lightens the egg mixture and adds moistness without overpowering the veggies.
- 1/2 tsp salt: Enhances all the natural flavors in the dish.
- Fresh ground pepper, to taste: Adds a mild kick and complexity to finish.
How to Make Crustless Garden Vegetable Quiche Recipe
Step 1: Cook the Vegetables
Start by heating 1 tablespoon of ghee or avocado oil in your skillet over medium heat. Arrange the zucchini slices in a single layer and cook each side until they develop a lovely golden-brown sear, about 4 minutes per side. This step not only softens the zucchini but also adds a hint of caramelized flavor that complements the eggs perfectly. Once browned, remove the zucchini and set them aside.
Step 2: Sauté Aromatics and Spinach
Lower the heat slightly and add the remaining tablespoon of ghee or oil. Toss in the chopped onions and cook until they soften and start to brown, about 3 to 4 minutes, releasing their natural sweetness. Add the minced garlic and quickly sauté until fragrant, roughly a minute. Finally, stir in the baby spinach until it wilts and shrinks down, packing a punch of vibrant green into the mix. Remove the pan from heat to prevent overcooking the greens.
Step 3: Assemble the Quiche Base
In a quiche pan or oven-safe dish, arrange the cooked zucchini rounds and thin tomato slices in a colorful, single layer. Reserve a few slices of each to garnish later — presentation is everything! Sprinkle the minced fresh basil over the veggies for a fragrant herb layer that’ll shine through once baked.
Step 4: Prepare and Add the Egg Mixture
In a separate bowl, whisk together the 8 eggs, dairy-free milk, salt, and fresh ground pepper until thoroughly combined and slightly frothy. Pour this egg mixture evenly over the vegetables in your pan. Then gently shake the pan to help the eggs settle and fill all the little nooks between the zucchini and tomatoes for a cohesive quiche. Finally, artistically lay the reserved zucchini and tomato slices on top to create an inviting mosaic that says “eat me!”
Step 5: Bake Until Perfect
Place your quiche in a preheated oven (350°F or 175°C is ideal) and bake for about 30 to 35 minutes, or until the eggs are set and the top is lightly golden. Allow the quiche to cool slightly before slicing; this helps it firm up for clean, gorgeous wedges. Before serving, sprinkle with a little extra fresh basil for that final elegant touch.
How to Serve Crustless Garden Vegetable Quiche Recipe
Garnishes
A scattering of fresh basil leaves makes a simple but stunning garnish, adding brightness that complements the warm vegetables and eggs. You could also add a dollop of dairy-free yogurt or a sprinkle of nutritional yeast for a savory, cheesy hint if you like.
Side Dishes
This quiche pairs wonderfully with light, fresh sides. Consider a crisp mixed green salad tossed in a lemon vinaigrette to balance the richness. Roasted potatoes, or even a side of fresh fruit, can round out the meal for a satisfying brunch or lunch.
Creative Ways to Present
For a fun twist, try baking this quiche in individual ramekins as elegant mini quiches, perfect for entertaining. It also reheats beautifully, so making one large quiche and slicing it for multiple meals saves time and effort without sacrificing flavor or charm.
Make Ahead and Storage
Storing Leftovers
Leftover quiche can be covered and refrigerated for up to 3 days. Keep it tightly wrapped to prevent it from drying out and to maintain the vibrant garden flavors.
Freezing
If you want to freeze, slice the quiche into individual portions first, then wrap them securely in plastic wrap and aluminum foil or place in airtight containers. Frozen quiche will keep well for 1 to 2 months without losing its deliciousness.
Reheating
To reheat, bake slices in a preheated oven at 350°F (175°C) for about 10 to 15 minutes or until heated through. Avoid microwaving to keep the texture from becoming rubbery — a warm, tender bite is the goal!
FAQs
Can I use other vegetables in this Crustless Garden Vegetable Quiche Recipe?
Absolutely! Feel free to swap in or add vegetables like bell peppers, mushrooms, or asparagus depending on what’s fresh and in season. Just adjust cooking times if needed so everything is tender.
Is this recipe suitable for a dairy-free diet?
Yes! Using avocado oil instead of ghee and dairy-free milk ensures this quiche stays completely dairy-free without sacrificing flavor or texture.
How can I make this recipe vegetarian or vegan?
This Crustless Garden Vegetable Quiche Recipe is naturally vegetarian. To make it vegan, you would need to replace eggs with a suitable egg substitute such as chickpea flour batter or a commercial egg replacer, though the texture and taste will be different.
What if I don’t have fresh basil on hand?
Dried basil can be used in a pinch, but fresh basil really makes this dish sing. If you skip it, consider adding a pinch of dried Italian herbs or fresh parsley for a different but still delightful flavor.
Can I prepare this quiche the night before?
Definitely! You can assemble the quiche, cover it tightly, and keep it in the fridge overnight before baking it fresh the next day. This saves time and lets the flavors meld beautifully.
Final Thoughts
This Crustless Garden Vegetable Quiche Recipe is one of those dishes you’ll find yourself making again and again because it’s just that good. Light, nourishing, colorful, and bursting with garden freshness, it’s a simple way to feed your body and warm your soul. I encourage you to try it soon — your tastebuds and your kitchen will thank you!
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Crustless Garden Vegetable Quiche Recipe
- Total Time: 55 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
This Crustless Garden Vegetable Quiche is a delightful, low-carb vegetarian dish packed with fresh zucchini, baby spinach, tomatoes, and fragrant basil. Cooked on the stovetop and finished in the oven without a crust, it offers a light yet satisfying meal perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetables
- 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)
Other Ingredients
- 2 tbsp ghee or avocado oil (use avocado oil for dairy-free)
- 8 eggs
- 1/4 cup dairy-free milk
- 1/2 tsp salt
- Fresh ground pepper, to taste
Instructions
- Cook the Vegetables: Heat 1 tablespoon of ghee or avocado oil in a skillet over medium heat. Arrange zucchini slices in a single layer and cook about 4 minutes per side until browned. Remove and set aside.
- Sauté Aromatics and Spinach: Lower heat to medium, add remaining oil. Cook chopped onion until translucent and slightly browned, about 3-4 minutes. Add garlic and cook an additional minute until fragrant. Stir in baby spinach and cook until wilted. Remove from heat.
- Assemble the Quiche: Layer the cooked zucchini rounds and sliced tomatoes in the skillet or quiche pan, reserving some zucchini and tomato slices for garnish. Sprinkle minced fresh basil over the vegetables.
- Prepare the Egg Mixture: In a bowl, whisk together eggs, dairy-free milk, salt, and pepper. Pour the mixture evenly over the layered vegetables. Gently shake the pan to let the eggs settle.
- Garnish and Bake: Arrange reserved zucchini and tomato slices on top for garnish. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until the quiche is set in the center and lightly golden.
- Cool and Serve: Allow the quiche to cool slightly before cutting into wedges. Garnish with extra fresh basil and serve warm.
Notes
- For a dairy-free version, use avocado oil and dairy-free milk as indicated.
- You can add other favorite vegetables like mushrooms or bell peppers for variation.
- Use fresh herbs for best flavor, but dried basil can be substituted if needed (use 1 tsp dried).
- Ensure the quiche is fully set before removing from the oven to avoid a runny center.
- Leftovers can be refrigerated and eaten cold or reheated gently.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
