This crustless vegetable quiche is packed with vegetables and covered with a delicious cheesy topping. It’s delicious served either hot or cold, making it ideal for packing in lunch boxes, eating as a light lunch, or even serving alongside a roast instead of the normal vegetables.
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Crustless vegetable quiche
This crustless vegetable quiche can be made with a combination of any vegetables of your choice. It’s a fantastic recipe to have in your repertoire because you can vary it depending on whatever vegetables you happen to have available at the time. It’s a great recipe to have on hand when you are clearing out your refrigerator.
You can literally use any mixture of vegetables that takes your fancy. Why not try adding butternut, or use a couple of cups of broccoli and cauliflower florets for a new take on cauliflower cheese? Or substitute the onions with leeks? Anything goes – this is a great way of using up any veggies you might have lurking in your fridge.
I find that if you par-cook the vegetables first it gives them a head-start when they get into the oven. That way you can be sure that you don’t get a mixture of soggy and under-cooked vegetables.
The custard is made with a mixture of egg, cream and milk, which is mixed with a little flour. As the quiche bake, the custard firms up and holds the quiche together, so there is no need for any pastry.
What I like about this recipe is that it is packed so full of vegetables that one slice is sufficient as an accompaniment to a roast, meaning you don’t have to cook lots of different veggie dishes. It is also really good served cold as an alternative to a salad with a barbeque.
You could even eat a slice by itself as a quick and easy lunch with a bowl of Orzo pasta summer salad. A slice of this crustless vegetable quiche would make a fantastic accompaniment to some air-fryer chicken drumsticks or parmesan-crusted pork chops.
What you will need
To make this crustless vegetable quiche you will need a sharp knife and a chopping board for cutting up the vegetables, and a cheese grater for grating some of them. You will also need a large frying pan and a 10″ x 7″ baking dish (approximately).
This recipe will easily feed 6 to 8 people as a side dish. Leftovers can be stored covered in the refrigerator for up to 3 days and enjoyed either cold as a light lunch, or warmed up and served as a side dish.
**You can get the complete list of ingredients and full instructions for making this crustless vegetable quiche on the printable recipe card at the end of this post**
The total weight of all the vegetables is 750 grams (or one pound and 10 ounces). You can mix and match whatever vegetables you have handy. If you have more or less than this amount, you should adjust the volume of the custard accordingly. These are the vegetables I used:
Onion – chopped into approximately half-inch pieces.
Potato – grated on the largest holes of your grater.
Zucchini (baby marrow/courgette) – sliced into thin rings.
Carrot – grated on the largest holes of your grater. If you prefer larger pieces of carrots,
Green beans – chopped into 2-inch pieces.
Mushrooms – thinly sliced. You can your mushrooms of choice – I used white closed cap mushrooms, but chestnuts, button mushrooms or even large portobello (or flat) mushrooms are fine.
Cream – I used double (or heavy) cream – single cream is fine too.
Eggs – lightly beaten into the cream.
Milk – to add to the eggs and cream to make up 1 and a half cups.
Flour – mixed with the eggs, milk and cream.
Olive Oil – for frying the vegetables.
Grated Cheese – to sprinkle on top of the quiche before it is baked.
Salt and freshly ground black pepper – to taste. I find that a small quantity of salt both in the vegetables (as they are frying) and in the custard (before it is poured over the vegetables) gives the best results. This dish also loves black pepper, so be generous.
What to do
Prepare the vegetables
- Chop the onion into fine dice and grate the potato and carrots. We don’t want chunky pieces of potato in this dish.
- Slice the zucchini into thin rings
- Grate the carrot
- Chop the green beans into 2-inch pieces
- Slice the mushrooms or cut them into halves or quarters depending on their size
Prepare the milk mixture
- Measure the cream into a measuring jug.
- Break the eggs into the cream and whisk lightly to combine.
- Pour milk into the eggs and cream mixture until you have one and a half cups of liquid in the measuring jug.
- Add the flour to the milk mixture and beat well to ensure there are no lumps of flour floating around.
- Season with salt and pepper
Pre-cook the vegetables
This step gives the vegetables a head start and ensures they will be fully cooked once the quiche has been cooked in the oven.
Heat the oil in a large frying pan or saucepan. Add the onions and potatoes, season with salt and pepper, and saute on a low heat for 3 to 4 minutes until the onion starts to turn translucent.
Add the grated carrots and chopped beans and stir-fry for 2 minutes longer until the beans turn bright green.
Now add the zucchini and mushrooms and stir-fry for 2 minutes longer. Allow to cool.
Transfer the cooled vegetables to a baking dish, pour over the custard and sprinkle the grated cheese on top.
Place the quiche in a pre-heated oven – 200C / 400F – for approximately 30 minutes until the cheese has melted and the egg and milk mixture has set.
This quiche sets firmly once cold, making it very easy to just cut a slice and eat in your fingers for a snack-on-the-go.
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Crustless vegetable quiche FAQ
I wouldn’t freeze this dish because the vegetables would become soggy and the egg and cream mixture would split when it defrosts. This dish is best eaten fresh, and it will keep quite happily in the fridge for up to 3 days.
Sure – most vegetables will be suitable. Cauliflower and broccoli florets, butternut squash, broad beans. Why not use half normal grated potatoes and half grated sweet potatoes (yams)? Add some frozen peas or corn. Swap out the onions for leeks. Add some cubed butternut. The choice is endless.
Some points to bear in mind when swapping out the vegetables:
– have approximately 750 grams (1 pound 10 ounces) of vegetables for the amount of custard in the recipe.
– don’t precook any frozen vegetables you may decide to use or they will turn mushy. And make sure they are defrosted before you mix them in.
Save for later
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Crustless Vegetable Quiche
(Click the stars to rate this recipe)
- 5¼ ounces / 150 grams chopped onions approximately 1 medium onion
- 5¼ ounces / 150 grams grated potatoes approximatey 1 large potato
- 5¼ ounces / 150 grams courgettes/zucchini/baby marrow (sliced) approximately 2 medum courgettes
- 3½ ounces / 100 grams grated carrots approximately 1 medium carrot
- 3½ ounces / 100 grams sliced green beans approximately 20 beans
- 3½ ounces / 100 grams sliced mushrooms half a punnet
- ⅓ cup / 80 ml single or double cream
- 3 medium Eggs (lightly beaten into cream)
- Milk (to add to cream and eggs to make 1½ cups) approximately ½ cup
- 4 tablespoons /40 grams flour mixed into egg and cream mixture
- 1 – 2 tablespoons Olive Oil for frying
- ¾ cup / 90 grams grated cheese to sprinkle on top
- Salt and freshly ground black pepper to taste
- Pre-heat the oven to 200°C / 400°F
- Chop the onion into ½-inch dice and grate the potatoes and carrots. Slice the courgette into thin rings. Cut the green beans into 2-inch pieces. Slice the mushrooms.5¼ ounces / 150 grams chopped onions, 5¼ ounces / 150 grams grated potatoes, 5¼ ounces / 150 grams courgettes/zucchini/baby marrow (sliced), 3½ ounces / 100 grams grated carrots, 3½ ounces / 100 grams sliced green beans, 3½ ounces / 100 grams sliced mushrooms
- Measure the cream into a large measuring jug. Break in the eggs and whisk lightly to combine Top up with milk until you have 1½ cups of liquid in the jug. Whisk in the flour, taking care to remove all lumps. Season with salt and black pepper to your own taste.⅓ cup / 80 ml single or double cream, 3 medium Eggs (lightly beaten into cream), Milk (to add to cream and eggs to make 1½ cups), 4 tablespoons /40 grams flour, Salt and freshly ground black pepper to taste
- Heat the oil in a large frying pan or saucepan. Add the onions and potatoes, season with salt and pepper, and saute on a low heat for 3 to 4 minutes until the onion starts to turn translucent. Season with salt and pepper.1 – 2 tablespoons Olive Oil, Salt and freshly ground black pepper to taste
- Add the grated carrots and chopped beans and stir-fry for 2 minutes longer until the beans turn bright green.
- Now add the zucchini and mushrooms and stir-fry for 2 minutes longer. Allow to cool.
- Transfer the cooled vegetables to a baking dish, pour over the prepared custard and sprinkle the grated cheese on top.¾ cup / 90 grams grated cheese
- Place in pre-heated oven and bake for approximately 30 minutes until the egg mixture has set and the cheese is melted and golden
- Remove from the oven and serve hot with your favourite roast, or serve cold for a quick and easy lunch.
- use half normal potato and half sweet potato (or yams)
- swap out the onions for leeks
- add cauliflower or broccoli
- add frozen peas or corn
- add butternut cut into half-inch cubes
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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