Crustless vegetable quiche

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.

**As an Amazon affiliate, I earn from qualifying purchases.**

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

Equipment

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).

Ingredients

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.

Bake

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.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter? As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Crustless vegetable quiche FAQ

Save for later

If you would like to make this crustless vegetable quiche, why not pin the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

• Crustless broccoli and cheese tart, made in a frying pan.
• Savoury Tart – a delicious South African favourite filled with egg and German sausage.
• Crustless Bully Beef Quiche – quick and easy, no pastry quiche, made with corned beef.

The recipe

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.