Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.12
from
36
votes
Crustless Roasted Vegetable Quiche
A healthy satisfying quiche with no crust so you can focus on the filling!
Course
Main Course
Cuisine
Western
Keyword
crustless quiche
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Cool
15
minutes
minutes
Total Time
1
hour
hour
Servings
4
servings
Calories
336
kcal
Author
Lisa from A Day in the Kitchen
Ingredients
4-5
cups
roasted vegetables
(broccoli, cauliflower, butternut squash, sweet potatoes, etc., roasted in olive oil, salt and pepper
5
eggs
⅔
cup
milk
½
teaspoon
garlic powder
½
teaspoon
onion powder
½
teaspoon
salt
¼
teaspoon
black pepper
1
cup
cheddar cheese
¼
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
Calories:
336
kcal