Crustless Veggie Quiche: 1 Light Bake That’s Creamy, Easy, and Full of Color
A light, protein-rich quiche loaded with colorful vegetables, cheese, and herbs—all baked without a crust for an easy, gluten-free meal.
Ingredients
6 large eggs
½ cup milk or half-and-half
1 cup shredded cheddar or Swiss cheese
1 cup small broccoli florets
1 bell pepper, diced
1 cup fresh spinach
¼ cup diced red onion or green onion
1 tbsp olive oil (for sautéing)
½ tsp garlic powder
Salt and black pepper, to taste
Instructions
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Preheat oven to 375°F. Grease a 9-inch pie dish or 8×8 baking dish.
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Sauté onion, pepper, and broccoli in olive oil for 5–7 minutes. Add spinach until wilted. Season with salt, pepper, and garlic powder. Let cool slightly.
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In a bowl, whisk eggs and milk. Stir in cheese and sautéed vegetables.
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Pour mixture into prepared dish. Top with extra cheese if desired.
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Bake for 35–40 minutes, or until center is just set.
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Let rest 10 minutes before slicing. Serve warm or chilled.
Notes
Add mushrooms, tomatoes, or cooked sausage for variation.
Use dairy-free milk and cheese for a vegan alternative with egg replacers.
Store in fridge up to 4 days or freeze for later.