No crust… fast and easy, gluten-free, and vegetarian! Make it your own by substituting the veggies to your liking. The key is to make sure the vegetables are sautéed before adding them to the egg mixture. This will remove the water and avoid a soggy quiche. My favourite cheese so far for this dish has been Montagne du Jura.
Crustless Vegetable Quiche
Servings: 8 slices
Ingredients
- 2 tbsp butter
- 1½ cups fresh mushrooms, sliced
- ¼ cup red onion, diced
- 1 cup broccoli, chopped
- 1 garlic clove, minced
- ½ cup cherry tomatoes, halves
- 6 eggs
- 1 cup milk (not fat-free, I use soy milk)
- ⅛ tsp nutmeg
- 1 cup Montagne du Jura cheese (or Gruyere), coarsely grated
- ¼ cup Parmesan cheese, coarsely grated
- salt and pepper to taste
- 3 tbsp fresh chives, finely chopped
Instructions
- Preheat oven to 375℉.
- Grease a 9-inch pie dish with non-stick cooking spray or butter.
- In a medium skillet over medium-heat, add 1 tbsp of butter, and cook mushrooms and onions until softened, and until all the liquid has evaporated. Transfer to the prepared pie dish.
- In the same skillet, heat the remaining 1 tbsp of butter, add broccoli, garlic, and tomatoes, and sauté until softened and lightly browned, about 5 minutes. Add to the pie dish. Add Montagne du Jura cheese and Parmesan cheese.
- In a large bowl, whisk the eggs until fully beaten. Add the milk, nutmeg, salt and pepper, and whisk until frothy. Pour over the vegetables. Sprinkle chives on top.
- Bake until a knife inserted in the middle comes out clean, about 35-40 minutes. Let stand for 10 minutes before cutting.
- Serve warm or at room temperature.
Notes
Do not leave quiche at room temperature for more than 2 hours. After that, you should refrigerate.
