Easy Crustless Frozen Vegetable Quiche Recipe

This Easy Crustless Frozen Vegetable Quiche Recipe is an excellent option for anyone craving a savory, healthy meal that's both easy to make and packed with vegetables.

This recipe is versatile, allowing you to customize it with your favorite frozen vegetables and meats like ground beef, ground pork, ham or cooked chicken cut into small pieces.

It makes for a perfect brunch recipe, breakfast food, or even a light dinner. It is perfect for when you have leftover meat and frozen vegetables from supper the night before. 

Whether you're feeding the whole family or preparing a quick meal for yourself, this crustless veggie quiche delivers on taste, nutrition, and simplicity. It is such a great recipe and a good way to get extra vegetables into your diet. 

This simple recipe is both satisfying and delicious. It is a great option for a nutritious breakfast with its easy preparation and simple ingredients.

It is the perfect dish to add to your brunch menu or to your collection of breakfast recipes. The lack of a flaky crust makes it a gluten free option, while still maintaining the rich flavor and texture you'd expect from a quiche. 

Another gluten free breakfast option would be this 1930's Baked Rice Custard Recipe.

Why make crustless quiche?

• If you have ever been hesitant to make quiche because of the pie crust, then a crustless quiche is the solution. I know I avoided making quiche because of needing a pie crust so don't feel bad! 
• This is a great way to enjoy all the satisfying elements of a traditional quiche with the cheese, eggs, and vegetables but without the added step of preparing a pie crust.
• This healthy quiche recipe has loads of veggies, savory meat and cheese. With the combination of all these ingredients it creates a delicious flavor that's sure to please everyone at the table. 

Ingredients for crustless quiche

• Un-salted butter - It is used to grease the pie dish.
• Eggs- Eggs are the main binding ingredient in the quiche. When the eggs are baked it gives the quiche its custard-like texture.
• Whole milk- Adds creaminess without making it too heavy. It also helps to create a soft, smooth texture in the egg mixture.
• A pinch of salt and pepper to taste- Enhances the overall flavor of the quiche. 
• Small onion- Onions compliment the richness of the eggs and cheese, its optional based on your personal preference.
• Frozen mixed vegetables- They add colour, nutrition and a variety of textures. They are great because most people have frozen mixed vegetables on hand and they are cheap! Be sure to remove excess moisture, which can make the quiche too watery if not strained well.
• Ground beef, pork, cubed ham or chicken- Adds protein, and a savory flavor. You can customize this based on what you prefer or have on hand.
• Cheddar cheese, shredded finely- Provides delicious flavor that melts beautifully. The fine grating helps it melt evenly throughout the dish.
• Greased 9-inch pie dish (deep dish)
• A baking sheet (to catch any potential over flows in the oven)- Mine is yet to go over the pie dish using this recipe but it could happen. No one wants to clean an extra mess in the oven.

See recipe card for quantities.

How to make crustless vegetable quiche

This is how fine I shred the cheese.

Add all ingredients to a large bowl besides the butter, which is used to coat the pie dish.

The ingredients go just below the rim, so make sure you have a deep 9 inch pie dish.

Once it's baked cool quiche for about 10-20 minutes before serving.

Instructions

1. Start preheating the oven to 400 f.
2. While the oven's heating up, butter the deep 9 inch pie dish, ensuring it's well-coated so it comes out easily once baked.
3. Boil frozen mixed vegetables according to the package directions, make sure to strain very well as it can make your quiche watery.
4. In a large pan, add the ground beef, pork, or cubed ham along with the onion if using. Season with salt, black pepper, and any spices you prefer to bring out extra flavor. Cook until browned and cooked through. Once the meat's done, strain off any excess fat and set it aside. If you already have meat prepared skip this step.
5. In a large bowl, whisk together the eggs very well, about 30 seconds of vigorous mixing. Add in the whole milk and mix until well combined. Season with salt and pepper to taste.
6. Stir in the cheddar cheese, cooked meat and mixed vegetables.
7. Once your mixture is ready, pour it into the greased pie dish, spreading the ingredients evenly. 
8. Place the pie dish in the preheated oven on a baking sheet if you are worried it will over flow (Mine hasn't yet but it is nerve wracking)
9. Bake for 35-40 minutes or until golden brown on top and a knife inserted into the center comes out clean. You'll know its ready when the surface is slightly puffed, and the edges are browned and the top is evenly browned as well. 
10. Once the quiche is done, remove it from the oven and let it cool for about 10-20 minutes on a wire rack. This will allow the quiche to set properly, making it easier to slice it into wedges.
11. Cut into wedges and serve warm, or refrigerate once cooled for a make-ahead meal. 

This quiche makes a fantastic next day nutritious meal that's just as delicious when reheated. Add a dollop of sour cream on top when serving for extra creaminess if desired!

Storage tips for crustless quiche

Cooling: After baking, allow the quiche to cool at room temperature and then cover it with cling wrap or place it in an airtight container to store in the fridge for up to 3-4 days. 

Re-heating: To reheat, you can microwave it or warm it in the oven at 350 for 10-15 minutes or until heated through. 

More Breakfast Recipes

Looking for other recipes like this? Try these:

Easy Crustless Frozen Vegetable Quiche Recipe

Recipe by The Happy HomemakerCourse: BreakfastDifficulty: Easy

Servings

8-10

servings

Prep time

30

minutes

Cooking time

35

minutes

A simple, hearty crustless quiche that's perfect for any meal!

Ingredients

• Un-salted Butter for greasing the pie dish

• 8 large eggs

• 1 cup whole milk

• Salt and pepper to taste

• 1 small onion, diced (optional)

• 3 cups frozen mixed vegetables, boiled, strained well (I Used the corn, green beans, peas and carrots mixture)

• 1 cup ground beef, ground pork, or cubed ham

• 1 cup cheddar cheese, grated finely

Directions

• Start preheating the oven to 400 f.
• Butter your deep 9 inch pie dish and set it aside.
• Boil vegetables according to the package directions, strain well and set aside.
• In a large pan, add the meat along with the onion. Season with salt, black pepper, and any spices you prefer. Cook until browned and cooked through. Once the meat is done, strain off any excess fat and set it aside. Skip this step if using leftover meat and not adding onion.
• In a large bowl, whisk together the eggs very well, about 30 seconds of vigorous mixing.
• Add in the whole milk and mix until well combined. Season with salt and pepper to taste and mix again.
• Stir in the cheddar cheese, cooked meat and mixed vegetables, mix.
• Pour it into the greased pie dish, spreading the ingredients evenly. 
• Place the pie dish in the pre-heated oven on a baking sheet in case it spills over the dish while cooking.
• Bake for 35-40 minutes or until golden brown on top and a knife inserted into the center comes out clean. You'll know its ready when the surface is slightly puffed, evenly browned and the edges are browned as well.
• Once the quiche is done, remove it from the oven and let it cool for about 10-20 minutes on a wire rack.
• Cut into wedges and serve warm, or refrigerate once cooled for a make-ahead meal.

Notes

• Store in the fridge for up to 3-4 days.
• Re-heat in the microwave or in the oven at 350 for 10-15 minutes or until warmed through.