This crustless quiche is a light and fluffy dish, packed with eggs, cheese, and your favorite veggies. No crust means it’s easier to whip up and perfect for any meal!
It’s super versatile! I love tossing in whatever veggies I have on hand. Plus, it’s a tasty way to sneak in some extra greens! Who can ever have too much cheese, right? 😄
Key Ingredients & Substitutions
Eggs: The foundation of your quiche! Fresh large eggs work best, but you can use egg whites or an egg substitute if you’re looking for a lighter option.
Milk: I prefer whole milk for creaminess, but you could use 2% or even a non-dairy milk like almond or soy for a dairy-free version. Just make sure it’s unsweetened!
Cheese: I love cheddar for its sharp flavor! However, Swiss, feta, or even goat cheese can add a different twist. Feel free to mix and match cheese for variety.
Broccoli and Mushrooms: These veggies are perfect for flavor and texture. You could swap broccoli for spinach, kale, or bell peppers. Use any mushrooms you like, or go with fresh or frozen veggies if that’s what you have.
Seasonings: Dried thyme or Italian seasoning adds great flavor, but fresh herbs like basil or parsley can brighten it up even more!
How Do I Make Sure My Quiche Doesn’t Get Soggy?
A common concern with a crustless quiche is sogginess, especially from the veggies. Here’s how to prevent that:
- **Sauté the Veggies**: Cooking the broccoli and mushrooms before adding them to the egg mixture helps to expel excess moisture.
- **Don’t Overcrowd the Dish**: Spreading the mixture evenly in the baking dish allows it to cook properly.
- **Bake Properly**: Keep an eye on it during baking. If the center is jiggly, it might need more time. A toothpick test can help you gauge readiness!
Following these tips will help you achieve a perfectly fluffy quiche without the sogginess!
How to Make Crustless Quiche with Broccoli and Mushrooms
Ingredients You’ll Need:
For the Quiche:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 ½ cups shredded cheese (such as cheddar or Swiss)
- 1 ½ cups broccoli florets, chopped small
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This lovely crustless quiche takes about 15 minutes to prepare and around 30-35 minutes to bake. Just a little waiting time while it cools, and then you can serve it up however you like!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating, take a 9-inch round baking dish or pie pan and grease it with butter or cooking spray. This will keep your quiche from sticking!
2. Sauté the Veggies:
In a skillet over medium heat, drizzle in the olive oil or add butter. Toss in the chopped onions and sauté them until they turn translucent, which should take about 3-4 minutes. Next, add the minced garlic, broccoli florets, and sliced mushrooms. Cook for another 5-7 minutes until the broccoli is tender and the mushrooms have softened. Once done, remove from heat and set aside.
3. Mix the Egg Base:
In a large mixing bowl, crack in the eggs and pour in the milk. Whisk them together until well combined. Season your mixture with salt, pepper, and the dried thyme or Italian seasoning to add some flavor.
4. Combine It All:
Now, gently fold the sautéed veggie mixture and shredded cheese into the egg mixture. Make sure everything is evenly distributed. This is where the deliciousness comes together!
5. Bake the Quiche:
Pour your egg and veggie mixture into the greased baking dish, spreading it evenly. Place it in your preheated oven and bake for 30-35 minutes, or until it’s fully set in the center and the top is a nice golden color.
6. Serve and Enjoy:
Once it’s out of the oven, let the quiche cool for a few minutes before slicing. Garnish with fresh chopped parsley for a pop of color. It can be served warm or at room temperature, making it great for any occasion!
This crustless quiche with broccoli and mushrooms is perfect for breakfast, brunch, or even a light dinner. Enjoy every slice! 🥗
Can I Use Different Vegetables in This Quiche?
Absolutely! You can swap out the broccoli and mushrooms for other veggies like spinach, bell peppers, zucchini, or even asparagus. Just make sure to sauté them to release any excess moisture before adding to the egg mixture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy it cold or reheat it in the oven or microwave until warmed through. If reheating in the oven, cover it with foil to keep it from drying out!
Can I Freeze This Crustless Quiche?
Yes, you can freeze it! After baking and cooling, wrap individual slices tightly in plastic wrap and then in foil, or place them in a freezer-safe container. It will keep well for up to 3 months. To enjoy, thaw overnight in the refrigerator and reheat in the oven or microwave.
What’s the Best Way to Serve Crustless Quiche?
This quiche is great on its own or served with a fresh salad for a light meal. You can also pair it with some toast or fruit for breakfast or brunch! Feel free to garnish it with extra herbs or a dollop of sour cream for added flavor.