Vegetable quiche is a light and healthy brunch item that is easy and inexpensive to make. You’ll get 8 servings out of this healthy recipe for only about $5.00!
This crustless veggie quiche is gluten-free and tastes great, no matter what type of diet you follow. Read on and I’ll show you how to make it in one pan, in under an hour!
About this recipe
You can make this veggie quiche using just a handful of healthy ingredients. Because it is a no-crust quiche, it is gluten-free as well. It’s a light-tasting and easy brunch idea that won’t make you feel bloated and stuffed.
For quick clean-up, this easy brunch idea uses just a mixing bowl and a skillet. How much simpler can a healthy recipe be?!
We made this healthy recipe using the following ingredients, but you can pick and choose your favorites and make it your own veggie quiche.
Ingredient notes
Eggs – You’ll need five large eggs for this gluten-free recipe. Use large eggs and if possible, look for organic ones from free-range chickens.
Pro Cooking Tip: Use eggs that are at room temperature. This will ensure that your veggie quiche bakes more evenly and faster too. Here is an easy kitchen trick showing you how to get eggs to room temperature quickly.
Milk: Use whole milk or 2%. Using lower-fat milk takes away some of the creaminess and flavor of your vegetable quiche.
Cheese: You can use any type of cheese that you like. Cheddar, Swiss, and my personal favorite: Gruyère.
Veggies: In this vegetable quiche, we use Swiss chard, mushrooms, and spring leeks. Again, use whatever vegetables you have on hand. You’ll want to use between ½ cup and 1 cup of each, depending on the exact ones. Be sure and look at our Blitva recipe which also uses Swiss chard.
How to make it
You’ll want to saute the vegetables before adding them to the recipe. This will soften them and bring out more flavor for the finished dish. To do this, use a oven-safe skillet and follow our directions as shown below.
- Using a skillet, heat up a tablespoon of olive oil, over medium-high heat.
- Add 2 cups of Swiss chard and saute it for a couple of minutes until it shrinks in size. Remove from the skillet and set the Swiss chard aside.
- Using the same skillet, do the same thing to the mushrooms. Be sure to wipe the dirt off the mushrooms, if they are whole, before slicing.
- Finally, repeat this process with ½ cup of thinly sliced leeks.
5. Place 5 large eggs in a mixing bowl.
6. Add 1 cup of milk to the eggs.
7. Add to cups of shredded cheese to the milk and eggs.
8. Mix the egg mixture until creamy.
9. Add the sauteed veggies. Be sure they have cooled to room temp before mixing them with the eggs!
10. Stir the egg and vegetables together until well-combined. Then, pour the mixture back into the skillet.
11. For some added color and flavor, we top our veggie quiche with cherry tomatoes. The roasting process adds a sweet flavor and their color really dresses up this healthy brunch idea!
Variations and substitutions
Some other healthy ingredients to add to your veggie quiche can include:
- Spinach
- Onions
- Broccoli
- Sweet Bell Peppers
- Asparagus
Common questions
Yes! You can put this crustless veggie quiche together the night before. Just wrap and seal it and store in the fridge overnight. Take it out of refrigerator one hour before baking in a preheated oven.
This veggie quiche freezes well. Just bake it first and allow it to cool completely. Wrap and seal it well, then store in your freezer for up to 3 months.
This vegetable quiche is a great brunch idea that is usually served at room temperature. Some things that go good with quiche include a green salad, crusty bread, orange juice, and maybe some chocolate whiskey cake!
You can reheat this in the microwave or in the oven.
- To reheat the vegetable quiche in the microwave, use a high setting for 2 minutes.
- If using an oven, preheat it to 325° and place the leftovers in the oven for 15 minutes.
Here are a few of our favorite quiche recipes!
Looking for more healthy breakfast ideas? Try our Ful Medames (Stewed Fava Beans).
Easy brunch ideas
If you’re looking for some easy brunch recipes to go with this this veggie quiche, any of the following make great options.
See our full collection of brunch and breakfast recipes.
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📖 Recipe
No-Crust Veggie Quiche
Ingredients
- 2 cups Swiss chard , thick stems removed and coarsely chopped
- 8 oz fresh mushrooms sliced thin
- 1/2/ cup leeks sliced thin
- 1 tablespoon olive oil
- 5 eggs
- 1 cup milk
- 2 cups shredded cheese of your choice we used Fontina
- 1 handful cherry tomatoes washed
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Heat olive oil in large skillet over medium heat
- Sautee chard for 5 minutes until tender, remove from skillet and set aside.
- Repeat saute process for mushrooms and leeks, separately.
- In large mixing bowl, whisk eggs then add milk, cheese, and salt and pepper. Mix well.
- Combine sauteed vegetables with egg mixture, blend well.
- Return entire mixture to skillet and evenly distribute tomatoes on top.
- Place quiche in oven and bake for 40 minutes or until firmly set.
- Serve immediately.
Video
Notes
- Before mixing and adding the eggs, be sure they are at room temperature.
- Use block cheese and shred it yourself.
- Use 2% or whole milk for this crustless vegetable quiche.
Nutrition
This vegetable quiche recipe has been updated from the original post from June 30, 2015
Kelly says
Definitely only makes about 4 servings since it calls for 5 eggs but delicious regardless. Had to reduce baking time by about 10 minutes too, must be my oven.
Michael says
This recipe and the video make this look so great. With all the great comments – I’m sure it’s a winner. So here’s my dilemma…I no longer have my iron skillet. Would a glass baking dish give me a good result? I’m hoping you say yes… or suggest another container fit for the oven. Thanks Michael
Dan from Platter Talk says
Michael,
A glass bakind dish should work great! Thanks so much for the great question.
Karie Ann says
I just made this yesterday morning for friends of ours visiting from out of town for the holidays. I substituted fresh garlic and fresh spinach leaves for the leeks and Swiss chard. I also used almond milk and non dairy shredded cheese as I can’t have milk products. It was a huge hit!! Thanks so much for this recipe. It is bookmarked and saved for future use.
Margo Haynes says
Got the recipe this morning & made it for breakfast! Best crustless quiche ever!
Definitely a keeper!
Linda sheehan says
Made this today. So delicious! It’s a keeper!
Dan from Platter Talk says
Thanks for the great feedback, Linda! We always love hearing from our readers.
Veena Azmanov says
I love crustless quiches, so much easier to make and so low on the calories. This looks so colorful and delicious
Dan from Platter Talk says
Thanks, Veena. We love this recipe, at our house!
Hannah Healy says
What a colorful and nutritious way to start or fuel any day!
Dan from Platter Talk says
Indeed Hannah. Thanks so much for your comments.
Annemarie @ justalittlebitofbacon says
I’m with you on using the cast iron skillet! I find myself pulling mine out all the time and this quiche looks like an excellent reason to pull in out again.
Dan from Platter Talk says
Ha! Thank so much, Annemarie!
Stephanie@ApplesforCJ says
Yummm. This is one of my favorite things to eat..quiche. What a great idea doing it in the skillet and I love that it’s crustless.
karyn ryan says
this looks yummy. we love leeks in our house so this will be a winner
Dan from Platter Talk says
Thanks, Karen. We hope that you try this quiche soon!
janea says
Found this recipe and absolutely loved it. I was looking for a dish that calls for leeks. So yummy and well-balanced. thanks!
Dan from Platter Talk says
Thanks so much for the kind feedback, Janea. This recipe seems to be really catching on and we’re so happy that you enjoyed it!
Beeta @ Mon Petit Four says
You’re right, Dan, we were on the same wavelength this week! I love your quiche – it looks gorgeous! I especially love that you incorporated mushrooms and leeks – two of my favorite! <3