Crustless Quiche

Well it’s pouring outside, the temperature has dropped, and it’s basically PERFECT fireplace-and-red-wine weather… This is a real thing. My wine has been replaced with hot chocolate, which will have to do for now, and I am loving how cozy this weather is getting.

For dinner last night I decided to make a crustless quiche. This is kind of my jam at the moment, because it helps me use up any vegetables that are on their last leg, it packs a nice protein punch, and it’s incredibly forgiving.

As long as you get the basics right (oven temp, cooking time, number of eggs), you can really make this recipe your own and switch it up every time. Personally, I love throwing in as many green vegetables as I can find.

Some tips:

  • Make sure your vegetables are cooked before adding them to the quiche.
  • If you’re working with watery or freshly steamed vegetables, strain them for 15 minutes to get rid of excess fluid.
  • Season the vegetables, not the egg mixture. Either one will result in a decent quiche, but I’ve found the flavor is stronger and better distributed if I season the vegetables.
  • Letting the quiche stand and set for 10 minutes once it’s out of the oven, is essential, don’t skip this step.

crustless quiche

Crustless Quiche

6-8 eggs

2 cups of chopped cooked vegetables (for the quiche in the picture I used one large bunch of spinach, 1/2 a caramelized onion, and a small pack of frozen peas)

1 large clove of garlic, minced

1/2-1 tsp of salt


  1. Preheat oven to 175C/350F and grease a 9 or 10 inch pie pan with a little butter or coconut oil.
  2. If your vegetables aren’t cooked, steam or saute them. Once cooked, place the vegetables in a colander to drain any excess fluid. You can also manually squeeze water out of vegetables like spinach.
  3. Whisk the eggs in  a separate bowl and set aside.
  4. Place the vegetables in a clean bowl and mix in garlic, salt, pepper, and any other spices/seasoning of choice.
  5. Spread the vegetables evenly onto the greased pan and pour the whisked eggs over the vegetables.
  6. Bake until the eggs have set, this will depend on how many eggs you’ve used, but 30-35 minutes usually does the trick.
  7. Let the quiche stand and cool for 10 minutes before serving.
  8. Enjoy!


Serve with a salad and/or fresh bread, and you’ve got a quick and easy dinner. Let me know if you give it a shot!





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