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Crustless Garden Vegetable Quiche

Crustless Garden Vegetable Quiche for a Guilt-Free Brunch

Enjoy a slice of this Crustless Garden Vegetable Quiche, a guilt-free delight that's both gluten-free and dairy-free, perfect for a healthy brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 large eggs Substitute with a flax egg for a vegan option (1 tbsp flaxseed meal + 2.5 tbsp water per egg)
  • 1 cup unsweetened almond milk Any dairy-free milk can be used
For the Vegetables
  • 1 cup bell peppers Use any color you prefer
  • 2 cups fresh spinach Can substitute with kale or Swiss chard
  • 1 cup zucchini Grated carrots or squash can be used as substitutes
  • 1 medium onion Shallots can be used as a milder substitute
  • 2 cloves garlic Adjust quantity based on personal taste
For Seasoning
  • 1 teaspoon dried thyme Use fresh thyme (3x the amount) for a brighter flavor
  • salt Adjust according to taste
  • black pepper Adjust according to taste
Optional Ingredients
  • 1/4 cup nutritional yeast Adds a cheesy flavor without dairy; feel free to omit
  • 1 tablespoon olive oil Can be substituted with coconut oil or avocado oil

Equipment

  • Large Skillet
  • Mixing bowl
  • 9-inch pie dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) for about 10 minutes.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté chopped onion and minced garlic until translucent, about 3-4 minutes. Stir in diced bell peppers, zucchini, and fresh spinach, cooking until softened, roughly 5-7 minutes. Season with salt, black pepper, and dried thyme; let cool slightly.
  3. In a mixing bowl, whisk together 6 large eggs and 1 cup of unsweetened almond milk until fully combined. Add 1/4 cup of nutritional yeast if desired.
  4. Fold the sautéed vegetables into the egg mixture, ensuring even distribution.
  5. Grease a 9-inch pie dish with olive oil or cooking spray. Pour the mixture into the dish, spreading it evenly.
  6. Bake for 30-35 minutes until set and lightly golden. Use a toothpick to check doneness.
  7. Allow to cool for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Allow sautéed vegetables to cool before mixing with eggs to ensure a smooth texture in the quiche. Keep an eye on cooking time to avoid over-baking. Customize with your favorite vegetables or herbs.

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