Crustless Vegetable Quiche
User Reviews
5
Crustless Vegetable Quiche
Description
The recipe begins by generously buttering a 9-inch pie dish to prevent sticking. Eggs are whisked with sour cream, kosher salt, black pepper, garlic powder, and onion powder to create a spiced custard base. Thawed mixed vegetables—commonly a blend of carrots, peas, corn, and green beans—are stirred in along with shredded sharp cheddar cheese, providing sweetness and sharpness respectively.
This mixture is transferred to the prepared dish and baked at 400°F until golden and firm, with doneness tested by a knife that should come out clean. After baking, the quiche is cooled briefly to allow it to set further, enhancing sliceability and texture.
The absence of a crust makes this quiche lighter and quicker to prepare. It can be served warm or cold, making it flexible for different mealtimes. Leftovers keep well refrigerated for up to four days and can also be frozen in slices for later reheating. Reheating in the microwave at reduced power helps maintain the quiche's texture.
Frozen vegetables should be drained well after thawing to prevent excess moisture. Fresh, sturdy vegetables cut to bite-size pieces can be substituted for frozen. Allowing the quiche to rest before slicing improves texture and flavor.
Ingredients
- 1 tablespoon butter for pan
- 8 egg large
- ½ cup sour cream
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 16 ounces mixed vegetables lightly thawed; my mix has carrots, peas, corn, and green beans, frozen
- 1 cup cheddar cheese sharp, shredded; 4 ounces
Instructions
- Preheat the oven to 400°F. Generously butter a 9-inch pie dish.
- In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, garlic powder, and onion powder. Stir in the thawed veggies and shredded cheese.
- Transfer the mixture to the prepared pie dish.
- Bake until golden brown and a knife inserted in the center comes out clean, for about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for 15 minutes before slicing and serving.
Notes
- To thaw frozen mixed vegetables, microwave them covered with water, then drain thoroughly before using.
- Fresh vegetables can be substituted, chopped into bite-size pieces for even cooking.
- Allow the quiche to rest for about 15 minutes after baking before slicing to improve texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days; they are enjoyable cold or warmed.
- Reheat leftovers gently in the microwave at 50% power to preserve texture.
- You can freeze sliced quiche pieces in freezer bags, thawing overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 192kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 316mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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