Looking for a light but delicious breakfast to jump start your day?
This cast iron quiche offers a flavorful and nutritious meal, perfect for the height of summer.
It’s little wonder that so many of you have told us this is the best crustless vegetable quiche recipe out there!
This easy-to-make showstopper is full of health and flavor, making it the best crustless quiche recipe out there!
Crustless Vegetable Quiche
Featuring aquaponic mushrooms and Swiss chard, this dish is heavy in both health and taste.
It’s the best crustless quiche recipe out there
You can see from the photos above that I was able to use one of my favorite kitchen tools to make this light and healthy quiche recipe, the timeless and versatile cast iron skillet.
My original intention was to bake this quiche in a pie dish but as you can see it stayed in the same vessel from which it started.
I love putting this skillet to good use, especially at our small, rustic lake cottage.
Use your skillet and turn this into a cast iron quiche!
We love using this skillet and this cast iron quiche recipe is just one of the meals you can make in it.
There is no no flour in this dish and in fact there is no grain at all in this cast iron quiche.
If you are following a gluten free diet, this is a fantastic dish. If you are not following a gluten free diet, this is a fantastic dish. Either way, it’s one of the best crustless quiche recipes you will find.
Make this cast iron quiche , it’s even gluten free!
The beautiful thing about this crustless vegetable quiche recipe is that you can make it your own.
Other than eggs and cheese, the primary ingredients are composed of what you have on hand.
We’ve been getting some fantastic aquaponics produce all summer long from our good friends and urban farmers over at Grow Local, here in our little Wisconsin town of Neenah.
See more aquaponic recipes from Platter Talk.
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- Mushroom Omelette with Microgreens
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- Balsamic Mushroom Pizza & Caramelized Shallots & Microgreens
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- Zucchini Lasagna
We are knee deep in summer but there’s plenty of time to check out your local farmer’s market and pick up some fresh produce.
Or, grab some from your garden.
Give this crustless vegetable quiche recipe a try.
It’s a versatile, fresh and healthy celebration of the the very best of summer. -Dan
Find out why so many others think this is one of the best crustless quiche recipes out there!
Here are a few of our favorite quiche recipes!
Looking for more healthy breakfast ideas? Try our Ful Medames (Stewed Fava Beans).
Crustless Vegetable Quiche Recipe
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
Nutrition
Originally published on June 30, 2015
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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