No Fuss No Crust Multi Veggie Quiche
This No Fuss No Crust Multi Veggie Quiche is the perfect hassle-free, gluten-free dish that’s packed with vibrant, wholesome veggies and savory flavors. Featuring a medley of sautéed broccoli, red bell pepper, zucchini, and baby spinach, this crustless quiche is held together by a rich, creamy blend of eggs, milk, and cheddar cheese, seasoned with garlic powder and oregano for a subtle herby kick. With just 15 minutes of prep time and a straightforward baking process, this nutritious recipe is ideal for busy mornings, brunch gatherings, or meal-prepping for the week. Serve it warm for a comforting breakfast or chilled for a light lunch; either way, this veggie-loaded quiche is sure to impress.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup broccoli florets
- 1 medium red bell pepper
- 1 small zucchini
- 0.5 medium yellow onion
- 1 cup baby spinach
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar oven-safe dish with a thin layer of olive oil or nonstick spray.
Chop the vegetables: dice the red bell pepper, small zucchini, and half a yellow onion into bite-sized pieces. Cut the broccoli into small florets.
Heat a large skillet over medium heat and add the olive oil. Once heated, sauté the chopped onion, bell pepper, zucchini, and broccoli florets for about 5 minutes, or until they start to soften. Add the baby spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, garlic powder, dried oregano, salt, and black pepper until fully combined.
Spread the sautéed vegetables evenly across the bottom of the greased pie dish. Sprinkle the shredded cheddar cheese evenly over the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring it spreads evenly and covers the ingredients.
Carefully transfer the dish to the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden. You can check doneness by inserting a toothpick into the center; it should come out clean.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm, or let it cool completely and store in the refrigerator for up to 4 days. Enjoy!
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 229 mg | 18% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
