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- Dish type
- Pies and tarts
- Vegetarian quiche
This flavourful crustless quiche is loaded with so many veggies and Cheddar cheese you won't even miss the pastry. You might want to use less kale if you prefer a more fluffy quiche.
18 people made this
- 1 teaspoon olive oil, or as needed
- 1 tablespoon olive oil
- 1 onion, minced
- 3 cloves garlic, minced
- 350g chopped kale
- 1/4 teaspoon coarse sea salt
- 2 grinds fresh black pepper, or to taste
- 180g diced tomato
- 65g grated carrots
- 5 eggs
- 180ml milk
- 200g grated Cheddar cheese
- 1 tablespoon chopped flat-leaf parsley
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat oven to 180 C / Gas 4. Grease a 23cm pie dish with 1 teaspoon olive oil.
- Heat 1 tablespoon olive oil in a pan over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove pan from heat.
- Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture and parsley into egg mixture; pour into the prepared pie dish.
- Bake in the preheated oven until quiche is set in the middle and a knife inserted in the centre comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.
Reviews & ratingsAverage global rating:(137)
Reviews in English (107)
What a great recipe!! Fantastic way to pack a meal with nutritious vegetables. Closely followed the recipe but added 4, chopped sweet peppers and used almond milk instead of whole milk. After washing the kale, immersed it in a solution of water, lemon juice and salt, and then vigorously massaged it for about 3 minutes. There was not a trace of bitterness in the cooked kale. Total bake time was about 60, rather than 50 minutes for the center part to firm up. While two of us felt the seasoning was spot on, one person added several drops of Frank’s Red Hot sauce. After tasting a piece, I might add some hot sauce to the recipe next time but this quiche certainly stands out without it. The sad part is that the entire quiche is gone without even a tiny piece leftover for tomorrow’s lunch. MATTSBELLY, thank you for sharing a great veggie dish.-06 Aug 2013
by Alison Duda
It was absolutely delicious! I did modify it (like most do!) I use whatever leafy green is going to go bad next, one time was collard greens, this time swiss chard. both times delicious. Added mushrooms too. I cooked the veggies in a cast iron skillet, so rather than transferring it over, i poured the egg mix into the skillet and put the whole thing in the oven. I added a scant cup of bisquick as well, make sure its light and fluffy! thanks for the recipe :D-01 Sep 2013
Perfect base recipe! I never leave anything the way it is written which sometimes works but often times it doesn't. In this case it did! I used the full 5 cups of kale, 1/2 cup carrots, 1/2 cup shredded zucchini and about 1/2 cup tomatoes. I also added some fresh thyme a little bit of mustard (1 1/2 tsp ish) and extra pepper. They taste wonderful even though I forgot to add the cheese! I think they would be even better with a little bit of salsa on top. Also, I baked them in medium sized muffin tins because I want to freeze them for quick snacks later so the cooking time was about 30 minutes. This is going in the recipe box!!!-17 Jun 2014
Goat Cheese Crumbled Summer Veggie Quiche
I’ve taken the goat cheese obsession to the next level. Over the past few months I’ve been working with Montchevre Goat Cheese and adding it to pizzas, pastas, salads, dips, hummus, fruit salads… the works. Today it’s a Goat Cheese Crumbled Summer Veggie Quiche! Also I don’t think quiches get enough love and I’m determined to change that!
Goat Cheese Crumbled Summer Veggie Quiche. We’re talking 1: panko bread crumbs rather than a homemade crust because it’s way easier. 2: tons of sautéed zucchini and yellow squash because if you’re anything like me, you’ve got them coming out of your ears at the market or in your garden! (mom I’m looking at you!!) 3: bacon! Or pancetta! Your call. 4: a creamy egg, milk and heavy cream mixture that keeps it light. And lastly 5: GOAT CHEESE. I cannot be stopped.
I’ve told you all about my Montchevre Goat Cheese obsession before and like I said, there is no stopping me now! The day I run out of what is stocked in my fridge will be a very sad day indeed. You’ll find me at the grocery store shortly thereafter! The goat cheese just gives every recipe a little extra oomph of flavor, a bit of tangy, a nice creamy finish and I cannot get enough. It’s perfect in this quiche and the combo of the goat cheese, zucchini and bacon is truly a match made in heaven! PLEASE promise me you’ll make it this weekend. Let’s bring the quiche back as a weekend (or weekday) treat!
- If you don’t have any white whole wheat flour, you can use all purpose or wheat flour.
- To make a gluten-free zucchini pie, swap the flour for a gluten-free blend, such as Cup4Cup.
- Swap the mozzarella for Swiss or Asiago and the Parmesan for Pecorino Romano or feta.
- If you don’t have shallots, use red or yellow onions, and if no chives, sub with green onions.
- Flavor the pie with dry or fresh herbs like basil or oregano.
- Season with garlic powder or fresh garlic.
- Add other vegetables like bell pepper, artichoke hearts, or broccoli to switch up the flavors.
- Add grilled chicken to make it even more filling.
- If you don’t have a pie dish, bake the zucchini pie recipe in a 9” x 9” pan.
- You can double the recipe and bake in a 9” x 13” baking dish, or for smaller servings, bake the zucchini mixture in a muffin tin. Just make sure to adjust the baking time.
What I Love about this Crustless Garden Vegetable Quiche:
❤️full of fresh summer produce
❤️gluten free, dairy free, + Whole30 compliant
❤️no long list of complicated ingredients
❤️fresh basil flavor, juicy tomatoes, and nutrient-dense greens + eggs
❤️perfect for breakfast, brunch, or dinner
The main ingredients are tomatoes, zucchinis, spinach, and basil. But feel free to use whatever you have in the garden. Quiche is one of those things that you don’t really need a recipe. Just throw it in and pour on the eggs.
So if you’re looking for a light but filling meal, this is it. Grab a cold slice for breakfast, serve it at your next brunch, or pair it with a big green salad for an easy and satisfying dinner.
Sending you all big love as we navigate this crazy time together. ❤️
Well, I’m off to water the garden. We’re having a bit of a heat wave this week in Northern California. Stay healthy and sane out there.
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How to make a Summer Vegetable Quiche:
The pie shell is par-baked before adding the filling. Half of the shredded cheese mixture is used to line the pie shell, and the remaining cheese is sprinkled over all the vegetables.
This recipe uses Colby-Jack (Colby mixed with Monterey Jack cheese). I recommend this mild cheese because it melts well and it’s flavors do not overpower the vegetables. However, feel free to substitute in your favorite cheese.
After all the filling has been added, slowly pour in the well mixed egg mixture. Then it’s time to bake!
This summer vegetable quiche can be served warm or at room temperature. It is easier to slice at room temperature once the eggs have had time to cool to regain their structure.
If you’re looking for more breakfast ideas, you might also enjoy making Candied Bacon or Morning Glory Muffins. Easy Breakfast Strata and Crispy Buttermilk Waffles are good choices too!
Easy Recipe: Swirly Crustless Quiche with Summer Squash
Yield: Approximately 9 servings.
Click here for estimated nutrition facts.
- 4 tablespoons butter
- 1 small yellow onion, diced
- 12 eggs, beaten
- 5-6 small summer squash (shredded in a food processor or by hand)
- 3 green onions, chopped
- 1 tablespoon fresh chives, chopped
- Paprika (optional)
Pour the egg & veggie mixture into your baking dish (sprinkle with paprika if you like as I did) and bake for approximately 40 minutes or until the edges are golden brown and the center is no longer runny or loose.
Remove from the over and allow to cool before slicing. The quiche will rise upon baking and flatten out a bit after it begins to cool. Slice and serve. I cut it into 6 servings (2 eggs each) but you can cut it smaller of course.
I plan on freezing a few pieces as quiche tends to reheat nicely in the toaster oven.
- 1 1/2 cups egg substitute
- 3 large eggs
- 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
- 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
- 1/2 cup 1% low-fat milk
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (16-ounce) carton fat-free cottage cheese
- Cooking spray
- 4 cups sliced zucchini (about 4)
- 2 cups diced potato with onion (such as Simply Potatoes)
- 1 cup finely chopped green bell pepper (about 1)
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup chopped fresh parsley
- 2 tomatoes, thinly sliced
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms) sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.
Note: Substitute corn or spinach for some of the vegetables, if you wish.
Wine note: Because of its eggy, custardy character, quiche is excellent with chardonnay. But this version goes in a "greener" direction, incorporating lots of zucchini, bell pepper, and parsley. So serve it with sauvignon blanc, a wine that has a touch of green flavor. Try the Honig Sauvignon Blanc 2005 from Napa Valley, California ($15). --Karen MacNeil
Crustless Summer Vegetable Quiche
Summer is in full swing over here and I’m afraid it’s going to be over before I know it. Isn’t that always how it is? You wait and wait for it. Then you blink and it’s gone.
This week we’re visiting my sister in Alabama. Our kids play 24/7, stay up late, and basically have the best time ever together. This morning we’ll head to the pool and my sister has informed me she’s whipping up a s’mores pizza this afternoon. I have no idea what that is but my goodness doesn’t that sounds like a fun dessert?
Next week it’s off to the beach with even more family. My sister’s family, my in-laws, my sister in-law’s family, and my parents. It’s quite a crew right? We laugh hard, split meal duties, chase crabs, and soak up the sunshine. It’s my favorite part of every summer for good reason.
Another big part of summer to me is my garden. It took a few years to really get the hang of growing things and not killing it all. Honestly it didn’t come naturally to me. I would plant so many things and it was just too much. I don’t think I’ve decreased what I plant. I think I’ve just learned what I can do well with and what I can’t. Plus my kids have turned into big helpers when it comes to watering.
We plant tons of flowers of all kinds so the backyard feels to me like a little oasis. I have one corner of the backyard dedicated to a vegetable and herb garden. This year I planted zucchini, squash, four kinds of tomatoes, basil, and cilantro. The tomato plants are HUGE this year. I’ve been documenting their growth in my Instastories. They are taller than me. No joke. I had so many green and orange tomatoes when I left home so I’m anxious to see what they look like when we finally get back!
Today’s Crustless Summer Vegetable Quiche features some of those special things from my garden. It’s a light dish to start the day off right.
No dairy. (If you decide to add cheese I’d go with feta or goat cheese.) No gluten. No sugar or junk. No long list of complicated ingredients.
Just simple summer flavors and lots of tasty vegetables. Plus it’s really pretty so it’s a lovely addition to brunch when you’re entertaining.
The finished product is soft and fluffy. Yes, even without milk. The water does the trick every single time. (I use a splash of water in my scrambled eggs and omelets too. No milk needed!)
Other vegetables also work well in this quiche. I recommend artichokes, spinach, squash, and arugula. Feel free to incorporate what you like!
Serve with my Skillet Breakfast Potatoes or fresh fruit for a complete meal.
Made this dish and love it? If you share your photo on Instagram tag me so I can check it out!
Easy Summer Quiche Recipe
Quiche is a very versatile recipe to make. It’s basically a pie crust, eggs, half and half, cheese, and meat and/or vegetables.
Exactly what I put into my vegetable quiche recipe really depends on what’s growing in the garden and what I need to use up in the refrigerator. With this summer quiche recipe, I had garlic scapes to use along with some ham in the refrigerator.
If you don’t have garlic scapes in the garden, you should be able to find them in the produce department at the grocery store during the summer. Or, check at your local farmer’s market. A garlic scape is a bud and curly stem of the garlic plant.
You can easily create this same summer quiche recipe with broccoli, asparagus, scallions, or spinach for the vegetable. While I prefer Swiss for my quiche, I have in the past added a bit of cheddar or Monterey jack cheese when I had it.
I enjoy quiche with ham and bacon, or leave the meat out and add more veggies instead.
You can enjoy this easy summer quiche recipe for breakfast, lunch or dinner. It’s delicious both hot and cold.
You can make it in a traditional frozen pie crust. Or, you can use a gluten-free pie crust if you have gluten intolerance issues.
We make it ahead of time and refrigerate it. That way, when the house is hot in the evening, we have a simple dinner that does not heat up the house.
Quiche is actually a French word. But, it originated in Germany from the word kuchen which means cake. How cake turned into an egg pie type recipe, I am not exactly sure.
Quiche Lorraine is a French dish that is a quiche made with cheese and bacon. It’s named after the Lorraine region of France where this dish originated.
If you’d prefer a vegetarian summer quiche recipe, you can simply leave out the meat. It’s just as delicious with just the garlic scapes.
Or, you can try one of the meatless bacon or meatless sausage options. We have quite a few of them in our grocery store. Or, you can use this version which is soy and meat-free.
I made this easy clean quiche recipe in a 9″ store-bought frozen pie crust because I really hate making pie crust.
But, if you want to make your own pie crust, you will need to start with a 9″ pie plate. I really love Pyrex because it’s so durable. But, a non-stick pan is easiest to clean.
Serving this summer quiche recipe
You can serve this recipe either hot or cold. If you want to serve it hot, allow it to cool for 5 minutes before cutting it.
If you prefer to serve it cold, refrigerate it within two hours of cooking it. And, then serve it the following day.
Quiche will stay good in the refrigerator for three to four days. Or, freeze it by the slice for up to a year.
What do you enjoy in your summer quiche recipe? If you’re looking for a simple crustless quiche recipe, why not try this basic crustless quiche recipe next time. Or, learn how to make a frittata to use up leftovers.
If you’re looking for another delicious summer recipe to try, try my iced rhubarb tea recipe. It’s delicious on a hot summer day. We have a huge rhubarb plant in the corner of our yard. But, I understand that it’s not as easy to grow in the south as it is in Vermont. Sometimes, you can find it in the specialty section of the grocery store.
Summer quiche recipe with ham and garlic scapes
Check out this quiche cookbook for a few more ideas. And, try this easy recipe today. Or, storing garlic scapes couldn’t be easier.
Reviews ( 35 )
I served this to my book group friends today. I prepped yesterday. The veggies took much longer to prepare than I expected. I made veggies first and let them cool before adding to eggs. When baking took about an hour and 10 minutes maybe because it was in the refrigerator. Tasted great.minwould make this again. Could add different varieties of veggies as well.
I cooked it for the stated time. I cut up fresh potatoes and onions though, not the frozen kind. I also added kale. This was very tasty and looked great.
This was pretty good but took a lot longer to cook than the recipe says. Next time, I'd use a 9x11 glass pan to cook it in. I didn't use the egg substitute, just 7 scrambled eggs. The veggies are good but they tend to add liquid to the egg mixture. Next time, I'd definitely thaw the potatoes before cooking them.
Based on other reviews and my own preferences, I made a few changes. 2 zucchini, 2 handfuls of kale, and subbed out the mushrooms for asparagus. Salt and pepper on the veggies when sauteing and added a teaspoon of Italian seasoning to the egg mixture. I also scooped out the seeds of the zucchini and chopped rather than sliced. Took it to a pot luck brunch and it was a hit - I think the veggies were a nice option for people amongst all the bacon/sausage casseroles. Served in a 9x13 casserole dish and it makes for a beautiful presentation w/ the tomatoes on top. Cooked it for about 15-20 minutes longer than the recipe called for - still a little watery but I thought it was delicious! Great recipe!
Coming from someone who really appreciates a good flaky crust, never thought I could love a "crustless" quiche, but this is a keeper-).
I based my recipe on this but did not follow exactly as I did not have all ingredients - no potato, mushrooms or bell pepper. Used leftover grilled zucchini, sweet corn and asparagus. Cheddar and feta cheese. This is easy, quick and delicious. I would make this again. It's more like a frittata with the addition of flour and baking powder. My friends loved this. Makes a lot of food.
This is a great recipe but it makes so many servings!! However it is great leftover for breakfast or lunch. I didn't use tomatoes but instead added frozen corn and broccoli. I also cut the amount of cheese in half. It took a little longer to bake and the zucchini did make it a little watery but other than that it's a keeper!
We made this for mother's day brunch and it was to die for! I used all extra sharp cheddar, no potatoes (because my sister was making hash browns) and added extra mushrooms, and spinach. Can't wait to make this again!
We added some japolenos to give it a little more kick
Wow this was fantastic. I have made quiches before and this was one of the best!!
Absolutely fantastic. Made it for a brunch and not only is it beautiful, but the flavor is incredible. I sauteed all the vegetables the day before and refrigerated them together in a freezer bag. Any moisture collected at the bottom and I just emptied it out from the bag. You can easily substitute small yellow crooked squash for the zucchini. Best of all my quiche recipes and no messing with a crust.
I will try this for Sunday coffee at Church. our theme for 2014 is healthy living, and this fits the bill. One suggestion: to prevent zucchini from becoming watery - in this recipe or other preparations - parboil the zucchini for a couple of minutes in boiling water. This firms it up and it will not be watery. I am giving this five stars because it looks wonderful and has many possibilities!
This was really quite good.. Not 5 stars, but a solid 4. I did not have the potatoes but I imagine it would be even yummier. I had to cook it for at least an additional 20 mins or so. I added some spinach to it.
We loved this as an easy evening dinner. The only big difference between what the recipe calls for and what I did is the amount of cheese. It sounded like a lot of cheese to me, so I cut it in half and only did a very light sprinkling of cheese on the top before baking. I also did not add any salt. It was fabulous!
Excellent dish that is versatile and would work with any combination of veggies. Added 1 tsp dry mustard, seasoned salt and crushed red pepper. I also salted the veggies while they were sautéing. Used a 13x9 baking dish which worked well because this makes a lot! Served for brunch with fruit salad and CL's Tuscan Lemon muffins. Total success. This is a new family favorite.
This was good, but as earlier people have said there was a lot of water from the veggies and it needed more time in the oven.
I tried this quiche this morning and my family enjoyed it but I had a few problems: 1) The consistency was still very runny after baking for the prescribed time. I'm not sure if that was caused by the plethora of watery zucchinis or the Corningware 3-quart casserole I baked it in (it was 2.5" deep). In any case, I baked it an extra 20 minutes and it was OK. 2) I thought there was too much zucchini, which ended up watery in the dish. If I were to make it again, I would switch out at least half the zucchini for other veggies - maybe asparagus, broccoli and more mushrooms. 3) I did add an extra 1/2 tsp. salt and freshly ground pepper after reading reviews about its blandness. Overall, pretty good but I will probably go back to my old quiche recipe for my brunch next weekend.
The whole family loved this! Easy to make ahead and reheat for busy weeknight. Leftovers were delicious, too.
Very good and healthy and low carb! I used exact ingredients except substituted 2 6oz. bags of baby spinach and 1/2 cup chopped red onion for the zucchini! I sauteed them with the other veggies, as directed. It makes a lot! I filled a 4 quart pan. The cottage cheese mixed in make the dish different than an omelet. It's more like a "egg vegetable lasagna". not runny at all.
Took this to a brunch and it was a total hit. Because of comments from previous reviews about blandness, I did change up things a bit. I used the Southwestern style egg beaters instead of plain and substituted cilantro for the parsley. I also used a red bell pepper instead of green, a large handful of spinach instead of mushrooms (do not like mushrooms), and substituted the cheeses with a smoked cheddar and a smoked Gouda mainly because that is what I had in the refrigerator. It came out incredible and was beautiful coming out of the oven. Next time, I may add a little red pepper for more kick.
Used fresh diced potatoes and onions, instead of the Simply Potatoes. Otherwise, followed the recipe and it turned out great. Also reheats very well. I love how I can make this on the weekend and have breakfast done for the whole week.
This was by far one of the best recipes I have made from CL. This is a 5-allstar recipe which I will continue to make both for brunch and dinner with wine. Even the boyfriend raved about this one. I followed the recipe exactly and would not change a thing, maybe sub spinach in there for mushrooms like other reviewers. Love how its packed with protein. Definitely will make for large gathering in the future! In 3qt square pyrex yielded 12 generous squares instead of 10.
Easy, delicious vegetarian dinner! Great with a side salad and a glass of vino. :) Didn't have store bought potatoes/onions, so I diced up 1 med/lg russet and 1/2 an onion and sauteeed it on med-high heat in 1 tblspn of veg oil for about 6 minutes. They don't need to be completely done since you're also baking the potatoes in the quiche. I substituted spinach for the parsley, and dashed some garlic powder over the top of the quiche before layering on the last cheese and tomatoes. Baked for a little over 40 minutes in a 13X9'' pan. Depending on your oven, it may cook more/less quickly. Just jiggle it around to know when it's set, and look for light browning on the cheese. SO. GOOD. :D
This recipe is easy and delicious, and great for serving to company for a brunch. I always use frozen o'brien potatoes (it's just potatoes, peppers, and onions) instead of the packaged ones it calls for. I defrost them in the microwave and add them at the end of cooking the veggies. I made it this weekend for a brunch during Passover and in case anyone else wants to do a Passover version, here are the substitutions I made: sub 1/4 tsp baking soda + 1/2 tsp cream of tartar for the baking powder, and sub 1 C heavy cream for the milk + flour. Not quite as low-cal with the cream, but Passover-safe.
I gave this a test drive before serving it for Easter breakfast. I agree that it needed some help with flavor, bigtime. I substituted fresh basil for the parsley, added a healthy dose of freshly ground black pepper, a little extra salt, and dry mustard. I also used fresh potatoes, carmelized half an onion, and omitted the mushrooms. I don't like to use processed eggs, so I used three whole eggs and three whites for half a batch. Next time, I'd probably add some goat cheese and maybe a little freshly grated parmesan on top for some more flavor. The picture is a bit misleading - only half a recipe will fit in the pie plate shown. Also, I ended up having to remove the center tomato because the outer edges were getting really brown and the center wasn't even close to done. Keeping all the tomatoes on the outside edge would help immensely. All in all, a beautiful, healthy, and tasty dish - just be creative and modify so it isn't bland!