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Crustless Garden Vegetable Quiche

A creamy, savory quiche packed with fresh vegetables and herbs, without the fuss of a pie crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Dinner
Cuisine: Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 2 tbsp ghee or avocado oil, divided For greasing the baking dish
  • 2 small zucchinis, sliced
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups baby spinach
  • 1 1/4 cups small tomatoes, sliced
  • 1 tbsp fresh basil, minced Plus extra for garnish
Egg Mixture
  • 8 eggs
  • 1/4 cup dairy-free milk For creaminess
  • 1/2 tsp salt
  • Fresh ground pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 1 tbsp of oil over medium heat.
  3. Sauté zucchini, onion, and garlic until they’re nice and softened.
  4. Add spinach and tomatoes, cooking until the spinach wilts. Stir in the basil.
Mixing
  1. In a bowl, whisk eggs, dairy-free milk, salt, and pepper until well combined.
  2. Combine the vegetable mixture with the egg mixture, stirring gently.
Baking
  1. Grease a baking dish with the remaining oil, pour in the mixture, and spread evenly.
  2. Bake for 30-35 minutes until set and golden.
  3. Let cool for 10 minutes before slicing. Garnish with extra basil for that fancy touch!

Notes

Allowing it to cool before slicing helps to keep those pieces intact. You can switch out veggies based on what you have available.