Gluten Free Crustless Garden Vegetable Quiche

My family has always been a big fan of brunch, and weekend mornings often involve some sort of egg-based dish. However, with increasing dietary sensitivities within the family, I found myself needing to adapt our beloved quiche recipe. Traditional quiche, with its buttery crust and dairy-rich custard, was becoming less of an option. That’s when I stumbled upon the idea of a crustless, dairy-free version, packed with vibrant garden vegetables. Let me tell you, this Crustless Garden Vegetable Quiche has been a game-changer! It’s incredibly light yet satisfying, bursting with fresh flavors, and surprisingly easy to make. Even my picky eaters, who are usually skeptical of anything “healthy,” devoured it. The absence of the crust makes it wonderfully light and highlights the deliciousness of the vegetables. Plus, being gluten-free and dairy-free means it caters to a wider range of dietary needs, making it perfect for potlucks and gatherings. This recipe has become a regular feature on our brunch table, and I’m excited to share it with you so you can bring a healthy, flavorful, and inclusive dish to your own table too!

Ingredients

The beauty of this Crustless Garden Vegetable Quiche lies in its versatility and the celebration of fresh, seasonal vegetables. You can truly tailor the ingredients to your liking, using whatever is in your garden, local farmer’s market, or refrigerator. Here’s a comprehensive list of suggested ingredients to get you started, along with notes on substitutions and variations:

• Eggs: The foundation of our quiche, eggs provide structure, richness, and protein. You’ll need 8 large eggs for a standard 9-inch pie dish. For a richer, more decadent quiche, you can use a combination of whole eggs and egg yolks (e.g., 6 whole eggs and 2-4 yolks). If you are looking for an egg substitute due to allergies or dietary preferences, unfortunately, achieving the same texture and binding in a crustless quiche without eggs is very challenging. Egg replacers often don’t provide the necessary structure for a quiche to set properly. This recipe is primarily designed around eggs as the binding agent.
• Dairy-Free Milk: To create the creamy custard base without dairy, we’ll use plant-based milk. 1 cup of unsweetened, plain dairy-free milk is ideal. Excellent options include:
  • Almond Milk: Adds a subtle nutty flavor and is readily available. Choose unsweetened to avoid unwanted sweetness in your quiche.
  • Cashew Milk: Known for its creamy texture, cashew milk creates a richer and smoother custard. Again, opt for unsweetened and plain.
  • Oat Milk: Naturally slightly sweet and creamy, oat milk is another great choice. Unsweetened and plain varieties are recommended.
  • Soy Milk: A classic dairy-free alternative, soy milk is versatile and works well in savory dishes. Unsweetened and plain is best.
  • Coconut Milk (Light): While full-fat coconut milk can be too overpowering in flavor and richness for a vegetable quiche, light coconut milk can add a subtle sweetness and creaminess. Use it sparingly or in combination with another plant-based milk for a balanced flavor. Avoid sweetened coconut milk.
• Vegetables (Approximately 3-4 cups total, chopped): This is where you can get creative and use your favorite garden bounty! Aim for a colorful and diverse mix of textures and flavors. Consider these options:
  • Onions and Garlic: Aromatic base flavors are crucial. Use 1 medium onion, chopped (yellow, white, or red onion all work) and 2-3 cloves of garlic, minced. Sautéing these first will mellow their sharpness and enhance their sweetness.
  • Bell Peppers: Add sweetness and vibrant color. Use 1-2 bell peppers, any color (red, yellow, orange, green). Remove seeds and membranes and chop them into bite-sized pieces.
  • Broccoli or Cauliflower: Cruciferous vegetables add substance and nutritional value. Use 1-2 cups of broccoli or cauliflower florets, chopped into small, even pieces. Lightly steam or blanch them before adding to the quiche to ensure they are tender in the final dish.
  • Zucchini or Summer Squash: Mild and tender, these squashes add moisture and lightness. Use 1-2 medium zucchini or summer squash, diced. No need to peel unless the skin is very thick.
  • Spinach or Kale: Leafy greens bring in essential vitamins and minerals. Use 2-3 cups of fresh spinach or kale, roughly chopped. Spinach can be added directly, while kale may benefit from a quick sauté or massage to soften it slightly.
  • Mushrooms: Earthy and savory, mushrooms add depth of flavor. Use 1-2 cups of sliced mushrooms (cremini, button, shiitake, or a mix). Sauté them to release their moisture and concentrate their flavor.
  • Asparagus: Adds a delicate, slightly grassy flavor and spring-like touch. Use 1 bunch of asparagus, trimmed and cut into 1-inch pieces. Blanching or roasting briefly enhances their tenderness.
  • Tomatoes (Cherry or Roma): Add juicy bursts of sweetness and acidity. Use 1 cup of cherry tomatoes, halved or 1-2 Roma tomatoes, diced. Consider roasting them briefly to intensify their flavor.
  • Corn (Fresh or Frozen): Adds sweetness and a pleasant pop of texture. Use 1 cup of fresh or frozen corn kernels. If using frozen, thaw them first.
  • Peas (Fresh or Frozen): Another sweet and tender vegetable that adds a vibrant green color. Use 1 cup of fresh or frozen peas. If using frozen, thaw them first.
• Nutritional Yeast: This is a key ingredient for achieving a “cheesy” flavor in a dairy-free quiche. 2-3 tablespoons of nutritional yeast will provide a savory, umami richness that mimics the taste of cheese. Don’t skip this!
• Fresh Herbs (Optional but Recommended): Herbs elevate the flavor profile and add freshness. Use 2-3 tablespoons of chopped fresh herbs, such as:
  • Chives: Mild oniony flavor, great for garnish and throughout the quiche.
  • Parsley (Italian or Curly): Fresh and clean flavor, versatile and complements most vegetables.
  • Thyme: Earthy and slightly lemony, adds warmth and depth.
  • Rosemary: Piney and aromatic, use sparingly as it can be strong. Pairs well with heartier vegetables like mushrooms and potatoes (if you choose to add them – though potatoes are less typical in a garden vegetable quiche).
  • Basil: Sweet and peppery, especially good with tomatoes and zucchini.
  • Oregano: Earthy and slightly pungent, adds Mediterranean notes.
• Spices and Seasonings: Essential for bringing out the flavors.
  • Salt and Black Pepper: To taste. Start with ¾ teaspoon of salt and ½ teaspoon of black pepper and adjust as needed.
  • Garlic Powder or Onion Powder (Optional): Adds another layer of savory depth. ½ teaspoon of each is a good starting point.
  • Red Pepper Flakes (Optional): For a touch of heat. ¼ teaspoon or to taste.
  • Dried Herbs (If not using fresh): If you don’t have fresh herbs, use 1-2 teaspoons of dried herbs (e.g., dried thyme, oregano, or Italian seasoning blend).
• Olive Oil or Avocado Oil: For sautéing the vegetables. 2-3 tablespoons should be sufficient. Olive oil adds a classic Mediterranean flavor, while avocado oil is neutral and has a high smoke point.

Instructions

This Crustless Garden Vegetable Quiche is surprisingly straightforward to make. Follow these step-by-step instructions for a delicious and successful bake:

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil or cooking spray. A ceramic or glass pie dish works best for even baking.
2. Prepare the Vegetables: This is a crucial step to ensure your vegetables are tender and flavorful in the quiche.
   • Chop all your vegetables into bite-sized pieces. Aim for relatively uniform sizes so they cook evenly.
   • Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic.
   • Sauté Heartier Vegetables: Add the bell peppers, broccoli/cauliflower, mushrooms, and zucchini/summer squash (or any other heartier vegetables you are using) to the skillet. Sauté for 5-7 minutes until they are slightly softened but still have a bit of bite. You don’t want them to be fully cooked at this stage as they will continue to cook in the oven.
   • Add Leafy Greens (Optional): If using kale, add it to the skillet in the last 2-3 minutes of sautéing to soften slightly. Spinach can be added directly to the egg mixture without sautéing, as it wilts quickly in the oven.
   • Season Vegetables: Season the sautéed vegetables with salt, black pepper, garlic powder/onion powder (if using), and red pepper flakes (if using). Taste and adjust seasonings to your liking.
   • Set Aside to Cool Slightly: Remove the skillet from the heat and set the sautéed vegetables aside to cool slightly while you prepare the egg mixture. This prevents the hot vegetables from partially cooking the eggs when you combine them.
3. Prepare the Egg Mixture: In a large bowl, whisk together the 8 large eggs, 1 cup of dairy-free milk, and 2-3 tablespoons of nutritional yeast. Whisk vigorously until the mixture is well combined and slightly frothy. This incorporates air and helps create a lighter texture. Season the egg mixture with salt and black pepper to taste. Remember that the vegetables are also seasoned, so adjust accordingly.
4. Assemble the Quiche:
   • Arrange Vegetables in Pie Dish: Spread the sautéed vegetables evenly in the prepared pie dish. You can create a slightly mounded layer, but avoid overfilling the dish, as you need space for the egg mixture.
   • Pour Egg Mixture Over Vegetables: Gently pour the egg mixture over the vegetables in the pie dish, ensuring it distributes evenly and reaches all the vegetables.
   • Add Fresh Herbs (Optional): Sprinkle the chopped fresh herbs (chives, parsley, thyme, basil, oregano, rosemary) evenly over the top of the quiche.
5. Bake the Quiche:
   • Bake in Preheat Oven: Place the pie dish in the preheated oven and bake for 40-50 minutes, or until the quiche is set and lightly golden brown on top. The center should be just set – it should jiggle slightly but not be liquidy.
   • Check for Doneness: To check if the quiche is done, gently insert a knife or toothpick into the center. It should come out mostly clean, with perhaps a few moist crumbs but no liquid egg.
   • Rotate Dish (Optional): Rotating the pie dish halfway through baking can help ensure even browning.
6. Cool and Serve:
   • Let Cool Slightly: Remove the quiche from the oven and let it cool in the pie dish for at least 10-15 minutes before slicing and serving. This allows the quiche to set further and makes it easier to slice.
   • Slice and Serve: Slice the quiche into wedges and serve warm or at room temperature. It’s delicious on its own or with a side salad.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary depending on the specific vegetables used, the type of dairy-free milk, and portion sizes. This is an approximate guide based on common ingredients.)

• Servings: 6-8 servings
• Calories per Serving (Estimated, for 1/8 of the quiche): Approximately 200-250 calories

Approximate Nutritional Breakdown per Serving (Estimated):

• Protein: 12-15 grams
• Fat: 15-20 grams (primarily healthy fats from eggs and olive oil)
• Saturated Fat: 3-5 grams (depending on egg yolks and type of dairy-free milk)
• Cholesterol: 150-200 mg (from eggs)
• Sodium: 200-300 mg (depending on added salt)
• Carbohydrates: 5-8 grams (primarily from vegetables)
• Fiber: 2-3 grams
• Sugar: 2-3 grams (naturally occurring from vegetables and dairy-free milk)

Key Nutritional Benefits:

• High in Protein: Eggs are an excellent source of protein, essential for muscle building and satiety.
• Rich in Vitamins and Minerals: Packed with nutrients from a variety of vegetables, including vitamins A, C, K, folate, and potassium.
• Gluten-Free and Dairy-Free: Suitable for individuals with gluten intolerance, celiac disease, or dairy allergies/intolerance.
• Relatively Low in Carbohydrates: Compared to traditional quiche with a crust, this crustless version is lower in carbohydrates.
• Good Source of Healthy Fats: Contains healthy fats from eggs and olive oil, important for heart health and overall well-being.

Preparation Time

• Prep Time: 20-30 minutes (includes chopping vegetables and sautéing)
• Cook Time: 40-50 minutes
• Total Time: 1 hour – 1 hour 20 minutes

How to Serve

This Crustless Garden Vegetable Quiche is incredibly versatile and can be enjoyed in various ways:

• Brunch Staple: Perfect for weekend brunch gatherings. Serve it alongside:
  • Fresh fruit salad
  • Yogurt with granola and berries (dairy-free yogurt for dairy-free options)
  • Toast or gluten-free toast
  • Coffee, tea, or mimosas
• Lunch or Light Dinner: A satisfying and healthy option for lunch or a light dinner. Pair it with:
  • A large green salad with a vinaigrette dressing
  • A simple side of roasted potatoes or sweet potatoes
  • A cup of soup
• Appetizer or Party Food: Cut into smaller squares or triangles for an elegant and healthy appetizer at parties or potlucks.
• Make-Ahead Meal Prep: Quiche is excellent for meal prepping. Bake it ahead of time and enjoy slices throughout the week for breakfast, lunch, or snacks.
• Picnic or Potluck Dish: Travels well and is delicious served warm or at room temperature, making it ideal for picnics and potlucks.
• Serve it Warm, Room Temperature, or Cold: While delicious warm from the oven, this quiche is also enjoyable at room temperature or even cold, making it convenient for various occasions.

Additional Tips

1. Roast Vegetables for Deeper Flavor: For an even more intense flavor, consider roasting some or all of the vegetables instead of sautéing them. Roasting brings out their natural sweetness and creates caramelized edges. Toss vegetables with olive oil and seasonings and roast at 400°F (200°C) for 15-20 minutes, or until tender-crisp. Let them cool slightly before adding to the quiche.
2. Customize with Different Vegetables: Don’t be afraid to experiment with different vegetable combinations based on your preferences and what’s in season. Other great additions include: roasted sweet potatoes, butternut squash, artichoke hearts, sun-dried tomatoes, olives, or roasted red peppers.
3. Add Dairy-Free Cheese Alternatives (Optional): While nutritional yeast provides a cheesy flavor, you can also add shredded dairy-free cheese alternatives for a more pronounced cheesy texture and taste. Look for brands that melt well. Sprinkle a layer of shredded dairy-free cheese over the vegetables before pouring in the egg mixture, or mix some into the egg mixture itself.
4. Make it Ahead of Time: This quiche can be made up to 2-3 days in advance and stored in the refrigerator. Reheat slices in the oven or microwave until warmed through. It’s a great time-saver for busy weeknights or brunch gatherings.
5. Freeze for Longer Storage: For longer storage, you can freeze the baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through. Freezing may slightly alter the texture, but it’s still a convenient option for meal prepping.

FAQ Section

Q1: Can I make this quiche with a crust?

A: Yes, you can definitely adapt this recipe to include a crust if you prefer. You can use a pre-made gluten-free pie crust or make your own. Blind bake the crust partially before adding the vegetable and egg mixture, then bake as directed. Keep in mind that adding a crust will increase the carbohydrate and calorie content and make it no longer “crustless.”

Q2: Can I use regular dairy milk instead of dairy-free milk?

A: Absolutely! If you are not dairy-free, you can easily substitute regular dairy milk (like whole milk, 2%, or even half-and-half for extra richness) for the dairy-free milk in this recipe. The taste and texture will be very similar.

Q3: Can I add meat to this quiche?

A: Yes, you can add cooked meat to this quiche to make it a heartier meal. Cooked bacon, sausage (dairy-free if needed), ham, or shredded chicken would all be delicious additions. Sauté the meat along with the vegetables or add it to the pie dish before pouring in the egg mixture.

Q4: How do I store leftover quiche?

A: Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. You can reheat slices in the oven, microwave, or enjoy them cold.

Q5: What if my quiche is still wobbly in the center after baking for 50 minutes?

A: If your quiche is still very wobbly in the center after 50 minutes, continue baking it for another 5-10 minutes, checking for doneness every few minutes. Ovens can vary in temperature, and the moisture content of your vegetables can also affect baking time. If the top is browning too quickly, you can loosely tent the pie dish with foil to prevent over-browning while the center sets. If after a reasonable amount of extra baking time (e.g., another 15-20 minutes) it’s still very liquid, it might be that your oven temperature is too low, or the egg-to-liquid ratio is slightly off. However, usually, a little jiggle is okay – it will continue to set as it cools.

I hope you enjoy making and eating this delicious and versatile Crustless Garden Vegetable Quiche! It’s a wonderful way to celebrate fresh vegetables and create a healthy, satisfying meal for any occasion.

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