Crustless Quiche
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
242 kcal
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Course
Main Course
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Cuisine
American
Crustless Quiche
Description
Crustless Quiche uses a combination of fresh vegetables sautéed separately to develop their flavors before assembling in a pie dish. The cremini mushrooms provide earthiness, while zucchini and red onion add sweetness, and cherry tomatoes contribute subtle acidity. The vegetable layer is topped with gruyere cheese, chosen for its nutty, mellow melt.
The egg base, mixed with 2% milk, salt, pepper, and a touch of nutmeg, binds the filling and bakes to a creamy custard-like consistency without a crust. Baking at 375°F until the center sets and a clean knife emerges produces a tender quiche that holds shape when cut.
This quiche serves well as a brunch or light dinner dish, good warm or cooled to room temperature. It pairs nicely with salads or steamed greens.
Leftovers keep for up to three days refrigerated in an airtight container. It can also be frozen for up to three months, then thawed and reheated. Vegetable and cheese variations can be used, but keeping the moisture balance ensures proper texture.
Ingredients
- 2 tablespoons coconut oil butter spread divided, brand Danish Creamery
- 1 ½ cups cremini mushroom sliced
- ½ zucchini sliced
- ½ red onion sliced
- ½ cup cherry tomato halved
- 8 egg large
- 1 ½ cups milk 2%
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 1 cup gruyere cheese shredded
- 2 tablespoons parsley chopped
Instructions
- Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray or butter.
- In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sautee until softened and browned, about 5 minutes; transfer to the prepared pie dish.
- In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions and tomatoes and saute until softened and lightly browned, about 5 minutes. Add to the mushrooms on the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.
- In a large bowl, beat the eggs with the milk, salt, pepper and nutmeg until well blended. Pour the egg mixture over the top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
- Cut into 6 wedges, garnish with parsley and serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The quiche freezes well for up to 3 months; thaw overnight in the fridge before reheating at 350°F until warmed through.
- You can substitute vegetables as desired, but choose ones that release little liquid when cooked.
- Certainly replace gruyere cheese with other cheeses to suit taste, keeping the melting characteristics in mind.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 246mg | 82% |
| Sodium | 418mg | 17% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 8mg | 9% |
| Calcium | 312mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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