Easy Crustless Vegetable Quiche
A rich, custardy egg dish packed with tender mushrooms, zucchini, and melty white cheddar. This effortless, no-fuss recipe skip the crust for a lighter, flavor-forward breakfast or brunch.
Ingredients
- 2 tablespoons unsalted butter for sautéing
- 4 ounces mushrooms sliced evenly (approx 1.5 cups)
- 1/2 medium zucchini diced; skin on
- 1/2 medium red onion diced finely
- 1 cup white cheddar cheese divided; shredded from a block
- 8 large eggs room temperature
- 1 cup whole milk for richest flavor
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Preheat your oven to 375°F. Grease a 9-inch ceramic or glass pie dish thoroughly with non-stick spray or butter to prevent sticking.
- Melt butter in a medium skillet over medium heat. Sauté sliced mushrooms undisturbed for 2 minutes, then stir and cook for another 3 minutes until deeply browned.
- Add diced zucchini and red onion to the skillet. Cook for 10 minutes, stirring occasionally, until vegetables are soft and moisture has evaporated.
- Transfer cooked vegetables to the prepared pie dish. Sprinkle 1/2 cup of shredded white cheddar evenly over the top.
- In a large bowl, whisk eggs, milk, salt, pepper, and dried oregano until smooth and slightly frothy. Do not overmix.
- Pour the egg mixture over the vegetables and cheese. Top with the remaining 1/2 cup of cheddar.
- Bake uncovered for 30 to 35 minutes until the edges are firm and the center has a very slight jiggle.
- Let the quiche rest for 10 minutes on a cooling rack to firm up. Garnish with fresh parsley before slicing.
Notes
Chef's Tip: Always grate your own cheese from a block! Pre-shredded cheese contains anti-caking agents that prevent a smooth, creamy melt. Also, ensure vegetables are sautéed until dry to avoid a watery quiche.