This Crustless Vegetable Quiche has everything you love about traditional quiche minus the hassle and extra calories from the crust! Made with broccoli, bell peppers, onion, sun dried tomatoes and plenty of cheese. It’s the perfect savory dish to serve for breakfast or even dinner!
This recipe and photos has been updated since the original post on 3/22/2015
I don’t know about you guys, but around here we take our Christmas morning breakfast very seriously. It’s the one morning a year I actually make something special for us. Usually I’m out running (which I still will be) and my husband is off doing his own thing and by the time we meet up again it’s closer to lunch and neither of us is thinking about breakfast.
Christmas morning is different though. I like to make cranberry orange mimosas to kick things off. Then something sweet, this year it will likely be these mini chai muffins with vanilla bean glaze. Then my favorite part, a savory egg dish. This crustless vegetable quiche will be the star this year. It’s packed with fresh veggies, sun dried tomatoes, cheese, and the best part is you don’t have a pie crust to deal with!
Ingredients Needed to Make Crustless Vegetable Quiche
- yellow onion
- bell pepper
- broccoli florets
- sun dried tomatoes
- garlic powder, smoked paprika, red pepper flakes
- cottage cheese
- cheddar, mozzarella, Colby Jack or your choice of cheese
How to Make Crustless Vegetable Quiche
Making this crustless quiche is the same as making traditional quiche, minus the pie dough. Start by sautéing the vegetables. Once they’re soft, set them aside while you prepare the rest of the filling.
In a large bowl whisk together the eggs, cottage cheese, milk, spices and half of the shredded cheese. Add the sautéed vegetables in with the mixture and stir everything together. Pour the filling into a deep pie dish or casserole dish and then top it with the remaining cheese.
Bake for 45 minutes to an hour or until it’s set. Let the quiche cool for 10 minutes or so before serving.
Frequently Asked Questions
Can I Make the Quiche Ahead of Time?
Yes. You can prepare it the night before then let it sit out on the countertop for about an hour before baking it in the oven. It may require extra baking time if you put it into the oven ice cold.
Do I Have to Use Cottage Cheese?
I’m going to say yes to this. If you don’t you’ll have more of a frittata situation and it won’t be as cheesy. If you aren’t a fan of cottage cheese I promise you won’t even know it’s in this quiche. When it bakes the texture of the curds melts right in with the other ingredients.
What Other Vegetables Can I Use?
- zucchini and/or summer squash
- tomatoes, but remove the seeds or the filling will be soupy.
- spinach or kale, again squeeze out any excess liquid.
What Size Pie Plate Should I Use to Bake the Quiche?
I used a 9 inch pie plate that is approximately 2 inches deep. It holds 1.4 quarts.
Can I Make This Entirely with Egg Whites?
Yes, but your quiche will likely be smaller and not as thick as what you see in the pictures. Vice versa you can also make the quiche entirely with whole eggs.
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 cup diced red bell pepper
- 3 cups chopped broccoli florets
- 3 tablespoons sun dried tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 5 eggs
- 3 egg whites
- 16 ounces low fat cottage cheese
- 1/4 cup low fat milk
- 1 cup shredded cheddar cheese, Colby Jack or Mozzarella can also be used
- Preheat oven to 375° F. Spray a 9 inch pie plate with cooking oil and set aside.
- In a large skillet heat the olive oil over medium-high heat. Add the onion, bell pepper and broccoli to the skillet. Season with the spices, salt and pepper and sauté for 4-5 minutes or until the vegetables have softened. Remove the skillet from the heat and let the vegetables cool while you prepare the filling.
- In a large bowl whisk together the eggs, egg whites, cottage cheese, milk and shredded cheese until the eggs are completely broken up and combined with the other ingredients. Pour in the vegetables and stir together.
- Pour the quiche filling into the prepared pie plate and bake for 45-55 minutes or until it's set. Test it by sticking a knife into the center and if it comes out clean it's ready. Let the quiche cool for several minutes before serving.
Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.
Amount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 133mgSodium: 489mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 18g