Veggie-Packed Crustless Quiche

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Veggie-Packed Crustless Quiche

Prep time: 15 mins | Bake time: 25-30 mins | Serves: 4-6

Ingredients

The Base:

  • 8 large eggs

  • 1/2 cup milk (whole milk or heavy cream makes it richer)

  • 1 cup shredded cheese (Mozzarella or Sharp Cheddar work best)

  • 1/2 tsp salt and 1/4 tsp black pepper

The Fillings (as seen in your photo):

  • 1/2 cup red bell pepper, diced

  • 1/2 cup red onion, finely diced

  • 1 cup fresh spinach, roughly chopped

  • 1/2 cup mushrooms, thinly sliced

  • Optional: A pinch of garlic powder or dried oregano

Instructions

  1. Prep the Oven and Pans: Preheat your oven to 375°F (190°C). Generously grease two 9-inch round cake pans (like the ones in your photo) with butter or non-stick spray.

  2. Sauté the Veggies: In a skillet over medium heat, sauté the onions, peppers, and mushrooms for about 5 minutes until soft. Add the spinach at the very end just until it wilts.

    Pro Tip: Sautéing first prevents the quiche from becoming watery!

  3. Mix the Egg Base: In a large bowl, whisk the eggs, milk, salt, and pepper until well combined and slightly frothy.

  4. Assemble: Distribute the sautéed vegetables evenly across the bottom of the two pans. Sprinkle the shredded cheese over the veggies. Pour the egg mixture over the top.

  5. Bake: Place in the oven for 25–30 minutes. You’ll know they are done when the centers are set (not jiggly) and the edges are slightly golden brown.

  6. Rest and Serve: Let them cool for about 5 minutes before slicing. This helps the eggs firm up so you get clean wedges.

Variations to Try

  • Add Protein: Crumbled bacon or diced ham would fit perfectly here.

  • Spice it up: Add a dash of hot sauce or red pepper flakes to the egg mix.

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