An easy vegetarian quiche, packed with protein and lots of veggies. This crustless quiche makes for a meal that can be enjoyed at home or packed for travel.
I’m not sure there’s anything more mundanely irritating than trying to figure out what to take for lunch at work or school, especially when you’re tired. This quiche can certainly lend you a hand with that. One quiche makes about six servings, so you can get an entire week’s lunches out of it for one person, or at least 3 days for two people.
Serve it for lunch with a few sides and you’ve got a complete meal with a variety of nutrients. Alternatively if you’re just looking for a tasty but relatively light dinner for a few people, serve this with a salad and you’re covered.
I find I always lean towards crustless quiches. The crust takes away from the part of the quiche I like most – the filling. Plus, when you make your quiche without a crust, the eggs and cheese form a crispy outer skin at the edges and it’s quite honesty the best part. This quiche isn’t dropping any of the taste though, with a lot of hearty ingredients to add flavour and satiety.
I used to use spinach in all of my quiches, but somehow over the last couple years I’ve developed an allergy to spinach. The horror! It’s not an allergic reaction that I can easily ignore (quite painful, actually) so these days I stick with kale instead.
I recommend removing the spines from the kale. Save them for a smoothie, a soup, or just compost them. That being said, you can totally use spinach in place of kale in this recipe, if it suits you better.
So without further delay, here’s my recipe for vegetable cheddar quiche without a crust. I hope you enjoy it!
Crustless Vegetable Cheddar Quiche
This delicious crustless quiche makes about 6 servings. Eat it straight away or save it for a quick and easy meal later. This recipe is ready from start to finish in about 1 ½ hours.
Ingredients
- 1 cup grated potato
- 1 cup grated hard cheese – Pick your favourites! I used cheddar and parmesan
- ¾ cup chopped mushrooms
- ¾ cup chopped kale or spinach
- ½ cup chopped green onions
- ¼ cup diced onion
- 6 eggs
- ⅓ cup plant-based or dairy milk
- 1 tbsp flour or potato starch
- 2 tbsp minced garlic
- 1 tsp parsley
- ½ tsp thyme
- ¼ tsp paprika
- ¼ tsp nutmeg
- ¼ tsp salt
- ¼ tsp ground pepper
Tools
- 9-10 inch pie plate
- oven mitts
- cooling rack or trivet
- medium frying pan
- cutting board
- knife
- garlic mincer
- cooking spoon
- measuring cup
- measuring spoons
- grater
Instructions
1. Prepare the main ingredients:
- Peel and grate the potatoes, then use a cheesecloth or your hands to squeeze the excess moisture out of the grated potatoes.
- Grate the cheese, clean and chop the mushrooms, dice the onion, de-spine and chop the kale (or just chop your spinach), measure out the herbs and seasonings, mince the garlic, and crack and beat the eggs.
2. Preheat the oven to 350˚F.
3. Add 1 tbsp oil to a frying pan over medium-high heat. Once hot, add the onions. Caramelize the onions for about 5 minutes, until brown.
4. Add the grated potatoes and another 1 1/2 tbsp oil. Pan fry for 10 minutes, or until the potatoes start to brown around the edges and turn translucent. Remove from the heat and let cool for five minutes.
5. Add all the ingredients for the quiche together into a mixing bowl and stir.
6. Lightly oil the pie plate with the remaining 1/2 tbsp of oil. Pour the filling into the pie plate.
7. Bake for 45 minutes at 350˚F. Once fully baked, remove the quiche from the oven. Serve immediately, or store it in the fridge and reheat it later.
Easy Quiche, Served Many Different Ways
We served this quiche with a garnish of parsley, a side salad and some fresh fruit for a full balanced meal. I’ve found this quiche pairs well with just about anything and everything -except maybe ice cream, but that’s not really a surprise. It travels well and reheats easily too, making it a quick meal you can enjoy all week.
The best part about this recipe is that it’s easily customizable depending on what you have in your fridge. It’s also a great way to use up leftover veggies. Chopped tomatoes, roasted butternut squash, grated sautéed carrot, or even roasted zucchini would all work great in this quiche.
Did you make this recipe? Let me know!
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