If you’re in search of a wholesome, nutritious, and delicious breakfast or brunch option, look no further than this Crustless Garden Vegetable Quiche. Packed with vibrant vegetables and fresh herbs, this quiche is both gluten-free and dairy-free, making it perfect for those with dietary restrictions or anyone looking for a lighter meal. With a base of fluffy eggs combined with zucchini, spinach, and juicy tomatoes, this dish is as healthy as it is satisfying. It’s quick to prepare, versatile, and great for meal prep. Whether you’re hosting a brunch or simply looking for an easy make-ahead breakfast, this crustless quiche is sure to impress!
Ingredients:
- 2 tablespoons ghee or avocado oil, divided (use avocado oil for dairy-free)
- 2 small zucchinis, cut into thin circular slices.
- ½ small onion, chopped
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1¼ cups small tomatoes, sliced into thin slices
- 1 tablespoon fresh basil, minced (plus extra for garnish)
- 8 eggs
- ¼ cup dairy-free milk (such as almond, coconut, or oat milk)
- ½ teaspoon salt
- Fresh ground pepper, to taste
Instructions:
- Get the Oven Ready: Set your oven to 375°F (190°C) to warm it up. Grease a 9-inch pie dish or a round baking dish with 1 tablespoon of ghee or avocado oil to prevent sticking.
- Sauté the Vegetables: In a large skillet, heat the remaining 1 tablespoon of ghee or avocado oil over medium heat. Incorporate the diced onion and cook for roughly 3 minutes until it starts to soften. Then, stir in the minced garlic and sauté for an additional minute until it becomes aromatic.
- Cook the Zucchini and Spinach: Add the sliced zucchinis to the skillet and cook for about 5 minutes, stirring occasionally, until the zucchinis are tender but still slightly crisp. Add the baby spinach to the skillet and cook for 1-2 minutes, or until wilted.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, dairy-free milk, salt, and fresh ground pepper until well combined and slightly frothy. Stir in the minced basil.
- Assemble the Quiche: Spread the sautéed vegetables evenly in the prepared pie dish. Arrange the sliced tomatoes on top of the vegetables. Pour the egg mixture over the vegetables and tomatoes, ensuring that it is evenly distributed.
- Bake: Place the quiche in the preheated oven and bake for 25-30 minutes, or until the quiche is set in the middle and slightly golden on top.
- Garnish and Serve: Remove the quiche from the oven and let it cool for a few minutes before slicing. Garnish with additional fresh basil if desired. Serve warm or at room temperature.
Conclusion:
This Crustless Garden Vegetable Quiche is a perfect blend of fresh vegetables and herbs, creating a light yet satisfying dish that’s full of flavor. Its versatility makes it suitable for any meal of the day, whether it’s a healthy breakfast, a brunch centerpiece, or a light dinner. Enjoy it straight from the oven or prepare it ahead for a quick and easy meal option. This quiche is proof that eating healthy doesn’t have to be boring—it’s colorful, delicious, and sure to be a crowd-pleaser!
Crustless Garden Vegetable Quiche (Gluten-Free & Dairy-Free)
Ingredients
- 2 tablespoons ghee or avocado oil divided (use avocado oil for dairy-free)
- 2 small zucchinis cut into thin circular slices.
- ½ small onion chopped
- 2 cloves garlic minced
- 3 cups baby spinach
- 1¼ cups small tomatoes sliced into thin slices
- 1 tablespoon fresh basil minced (plus extra for garnish)
- 8 eggs
- ¼ cup dairy-free milk such as almond, coconut, or oat milk
- ½ teaspoon salt
- Fresh ground pepper to taste
Instructions
- Get the Oven Ready: Set your oven to 375°F (190°C) to warm it up. Grease a 9-inch pie dish or a round baking dish with 1 tablespoon of ghee or avocado oil to prevent sticking.
- Sauté the Vegetables: In a large skillet, heat the remaining 1 tablespoon of ghee or avocado oil over medium heat. Incorporate the diced onion and cook for roughly 3 minutes until it starts to soften. Then, stir in the minced garlic and sauté for an additional minute until it becomes aromatic.
- Cook the Zucchini and Spinach: Add the sliced zucchinis to the skillet and cook for about 5 minutes, stirring occasionally, until the zucchinis are tender but still slightly crisp. Add the baby spinach to the skillet and cook for 1-2 minutes, or until wilted.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, dairy-free milk, salt, and fresh ground pepper until well combined and slightly frothy. Stir in the minced basil.
- Assemble the Quiche: Spread the sautéed vegetables evenly in the prepared pie dish. Arrange the sliced tomatoes on top of the vegetables. Pour the egg mixture over the vegetables and tomatoes, ensuring that it is evenly distributed.
- Bake: Place the quiche in the preheated oven and bake for 25-30 minutes, or until the quiche is set in the middle and slightly golden on top.
- Garnish and Serve: Remove the quiche from the oven and let it cool for a few minutes before slicing. Garnish with additional fresh basil if desired. Serve warm or at room temperature.