This roasted vegetable quiche is loaded with your favorite roasted veggies, eggs, and cheese and makes for one deliciously satisfying meal. And being crustless means it's gluten-free!

Are you a filling or a crust person?
When you eat quiche, do you savor the crusty shell that contains and holds all the egg mixture together?
Or are you all about the tasty ingredients inside the crust?
I like quiche as much as anybody…but I have to admit that I enjoy the filling more than the crust.
So why not have a quiche where you just get all filling and no crust?
No only is a crustless quiche much simpler to make, but being crustless instantly makes it gluten-free!
The Filling
First you need the filling, which in this case, is made up partly of roasted vegetables. I simple take a bunch of vegetables, toss them with some oil, salt and pepper, and roast them for about 30-40 minutes at 400 deg F (200C), stirring them halfway. This can be done in advance and the veggies can be stored in the fridge until ready to use.
Once you’ve got the roasted veggies, then you just need your egg mixture which includes milk and seasonings. And cheese…gotta have your cheese.
Putting together the quiche is simple. Spread the roasted vegetables in a lightly greased baking dish. Top with cheese and pat it down. Pour in the egg mixture and top with more cheese because…well….it’s cheese!
The Golden Bubbly
Bake until brown and bubbly and let it cool down a bit so you don’t burn your tongue.
And dinner is served!
Obviously, use your favorite vegetables for this quiche. I have used broccoli, cauliflower, and sweet potatoes, and asparagus. I would also use roasted onions because they are so delicious and flavorful…but my children beg to differ. So for the sake of not having them pick through their piece of quiche like archaeologist searching for the smallest piece of onion, I omit them. You could mix wilted spinach in with your roasted vegetables, too.
As for cheese, I like using a blend of cheddar and Parmesan, but Swiss cheese would add a great flavor to the quiche.
If you're looking for quiche recipes that do include a crust, be sure to check out my Sweet Potato Broccoli Bacon Quiche or my Spinach Sausage Quinoa Crust Quiche. Both the crusts used in these recipes are gluten-free!
Delicious, hearty, filling…and gluten-free. AMAZING. This roasted vegetable quiche definitely needs to be included in your weekly meal rotation!
~ Lisa.
Crustless Roasted Vegetable Quiche
Ingredients
- 4-5 cups roasted vegetables (broccoli, cauliflower, butternut squash, sweet potatoes, etc., roasted in olive oil, salt and pepper
- 5 eggs
- â…” cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ÂĽ teaspoon black pepper
- 1 cup cheddar cheese
- ÂĽ cup fresh grated Parmesan cheese
Instructions
- Preheat oven 375 deg F (190 C).
- Placed roasted vegetables in a greased 9" pie dish.
- Sprinkle cheddar cheese evenly over vegetables.
- Using back of spatula, press cheese and and vegetables down.
- Mix eggs, milk, garlic powder, onion powder, salt, and pepper together.
- Pour milk egg mixture over vegetables.
- Sprinkle Parmesan over top.
- Bake for 45 minutes until knife inserted in middle comes out clean and top is lightly browned.
- Let cool 15 minutes before slicing and serving.
Notes
- If you do not have a gluten-allergy or sensitivity, topping the quiche with panko crumbs on top of the grated cheese will add a nice crispy crust.
- Adjust the amount of eggs and milk if you prefer the quiche more or less eggy.
- I have not tried using non-dairy milks with the quiche, but I would guess that nut or coconut milk would work best.
- Add diced chili peppers to the mixture for a spicier quiche!
Nutrition
This post was originally published on July 4th, 2017, but was republished in July 2019 with new photos, instructional photos, and writing.
Linda says
Fabulous 🤤
Linda says
This is delicious, made it this morning. I used pancetta, mushrooms and sweet onion. I buttered the quiche dish and sprinkled a ok bread crumbs on bottom and on top as you suggested.
Thank you so much, Linda! Pancetta, mushrooms, and sweet onions sounds delicious!!
Johanna says
I made this with the Christmas leftover veggies - I added a panko breadcrumb topping, it was from a recipe for the cauliflower made with olive oil, lemon zest, garlic, and parsley, and lots of leftover cheese from the cheeseboard! I managed to make three quiches and they turned out delicious. We are having them this evening with my family accompanied by a big green salad! Thank you for a wonderful recipe!
Thanks so much, Johanna! You modifications sound delicious! I love the idea of panko on top and the addition of lemon zest and garlic sound great!
Mary Palmer says
This quiche is fabulous! The roasted vegetables are the key. The cheese isn’t bad either! I increased the roasting temperature to 425 & cut the veggies in small pieces. It cut about 10 minutes off the time. I also kept the temperature at 425 & put it in a 10” iron skillet! Again shaved off about 10 minutes. So good!
Hi Mary! Thank you for making the recipe and for sharing your modifications! I'm sure the cast iron gave the quiche a nice crust on the bottom, too!
JudyCocke says
I added blue cheese very satisfying meal to me also spinach
Hi Judy! Thanks for trying the quiche recipe! Adding blue cheese and spinach sounds delicious!
Elaine says
Hi Lisa
I made this quiche for lunch today. Followed recipe exactly and was delighted with the result. Baked the quiche at 180. Will be my go to recipe from now on. Very tasty. Thanks you for posting.
Hi Elaine! I'm so glad you liked the quiche recipe! Thanks so much for making it!
Vicky says
I made this recipe the roasted veggies is a great idea but it certainly doesn’t need to bake 45 minutes was way over done, I was so disappointed next time I will bake it for less time.
Hi Vicky! Thanks for trying the recipe and for the feedback! I plan to do a retest/update of this recipe and will keep your comments in mind.
Laurie C says
Sounds so good with all my favorite ingredients and no pie crust to roll out!
Thank you, Laurie!
Jelly says
I love quiche any way you make it these recipes are great.
Thank you!
Sue says
We will certainly make this
Thanks, Sue...please do! I hope you like it!
Mia says
Loved the idea of using bread crumbs, added a bit of extra oomph. So tasty, this recipe is a keeper. So easy to make one of these on a Sunday to have with a garden salad for the work week. Thanks!
Nice to hear that you tried it with the bread crumbs, Mia and that you liked the quiche! I definitely like having leftovers of this quiche for the week, too!
Vicki says
I added roasted chicken to this recipe and substituted Swiss cheese for the cheddar. Yum!
Hi Vicki! Roast chicken and Swiss cheese sounds delicious! I love that combination! Thank you for making the recipe and for sharing your yummy modifications!