This Vegetable Quiche is a great breakfast to have on hand. It is a crustless version and incredibly easy to make.
To make this quiche recipe you will need:
- zucchini
- carrots
- eggs
- salt
- black pepper
- basil
- parsley
- oil
- baking pan
- mixing bowl
- colander
- whisk
- grater
Watch me make this Crustless Vegetable Quiche in the video below:
To begin, preheat your oven to 375 degrees.
Grease or oil a 9×13 inch baking dish. Set it aside for now.
Place shredded zucchini in a colander and sprinkle with the salt. Toss the zucchini to get the salt mixed in. Allow the moisture to pull from the zucchini. This will give you a better textured quiche. I normally let this sit while I shred the carrots and prep the rest of the ingredients.
Break eggs into a mixing bowl and beat the eggs with a whisk until they are frothy. The more air you can get into the eggs, the lighter your quiche will be.
Squeeze the zucchini with your hands, getting out as much juice as possible.
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Add the zucchini, shredded carrots, and the remaining ingredients into the eggs. Stir to combine.
Spread the mixture into your prepared baking dish.
Bake for 45 minutes, or until the quiche is golden around the edges.
Serve this with salsa, sour cream, or as is.
Enjoy!
Can I Freeze this Quiche?
Yes! This quiche freezes well. Cut it into portions and freeze in containers or freezer bags.
I personally feel the quiche is best reheated in a toaster oven, but of course you can heat it up however you wish.
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Easy Crustless Vegetable Quiche
Ingredients
- 1 whole zucchini, shredded
- ½ teaspoon salt
- 2 whole carrots, shredded
- 12 whole eggs
- ½ teaspoon black pepper
- ½ teaspoon parsley
- ½ teaspoon dry basil
Instructions
- To begin, preheat your oven to 375 degrees.
- Grease or oil a 9×13 inch baking dish. Set it aside for now.
- Place the shredded zucchini in a colander and sprinkle with the salt. Toss the zucchini to get the salt mixed in. Allow the moisture to pull from the zucchini. This will give you a better textured quiche. I normally let this sit while I shred the carrots and prep the rest of the ingredients.
- Break your eggs into a mixing bowl and beat the eggs with a whisk until they are frothy. The more air you can get into the eggs, the lighter your quiche will be.
- Squeeze the zucchini with your hand, getting out as much juice as possible.
- Add the zucchini, shredded carrots, and the remaining ingredients into the eggs. Stir to combine.
- Spread the mixture into your prepared baking dish.
- Bake for 45 minutes, or until the quiche is golden around the edges.
- Enjoy!
Video
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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