Crustless Veggie Quiche

Wednesday 5 June 2019

Today I decided to make us a delicious crustless vegetable quiche for our dinner.  Well, actually I made it for me as my husband was having the leftovers from yesterday.  

I fancied something quick, easy, delicious and a tiny bit healthier! 

There is actually no shortage of crustless quiche recipes that you can find on Pinterest. This is kind of like my go to when I am looking for inspiration.

Crustless quiche makes the perfect quick and easy entrée.  Its great for lunch or for supper.  On this particular day I wasn't really inspired by anything I found so I went with my own intuition.

Its also a great way to use up any vegetables or other bits that are languishing in the refrigerator. Today I used broccoli and cauliflower, which is what I had in my refrigerator.

I just broke off a few florets of each and cooked them in some lightly salted boiling water until crispy tender.  You could also use frozen, but you should also cook them first. 

Make sure you drain and dry them really well on some paper kitchen toweling so that the are not really wet after cooking.

I added some onion for flavour also, which I threw in and cooked with the vegetables. You could also use chopped spring onions, in which case you don't need to cook them.

 I didn't happen to have any today and this is our week of not being able to buy groceries as it was rent week. So very much a make do with what you have week.

Once you have your veggies cooked, make sure you drain them really well.  If they are too wet they will give you a soggy result.  

I drain them well in a wire colander, chop and then drain again.  You can also pat them dry with a kitchen towel. I know I already said that but I cannot stress it enough!

Pop them into a small casserole dish that you have buttered, spreading them out to cover the bottom.
Mine was a single serve gratin dish.  About six inches in length, and about 1 1/2 inches tall.

I still had some cheese left from the Cheester Egg, just a small piece and so I grated that and scattered it over top of the veggies.  It was a lovely strong cheddar.  

You can use any cheese you like actually . . .  Stilton, Emmethaler (Swiss), Parmesan, or even a combination of cheeses.  Its all up to you and what you have and what you are craving!

I had some medium eggs (I normally buy large) that my husband had picked up at Costco the other week, which he then dropped as soon as he came in the door.  

Thankfully most of them didn't break.  I used the cracked ones in baking and today I used three of the non-cracked ones in this.

Beaten together with some dairy sour cream and seasonings, this was poured over top of the vegetables and cheese in the dish.

After that it was a quick half hour in the oven and dinner was served.  I am thinking a couple slices of toast would go down really nice, as would a salad  . . .  but if you were going to do toast, you might just as well do a crust.  This is only my opinion!

Some other options that you might want to cook for supper that use eggs are:

ANYTHING HASH WITH POACHED EGGS - A great vegetarian meal composed of a lovely hash of cooked vegetables.  I used carrot, potato, broccoli stems, turnips and onion.  Topped with a lightly poached egg, it makes a really delicious and filling supper option.

SCRAMBLED EGGS BENEDICT - This is one of my favorite meals, whether I have it for supper, or brunch or breakfast. Not as faffy to make as regular eggs benedict.  You have all of the components with the ease of softly scrambled eggs rather than poached.  I used a good recipe for a blender hollandaise which is really simple to make. I used back bacon rather than ham.

Yield: 2
Author: Marie Rayner

Crustless Veggie Quiche

A healthier version of a favourite dish, perfectly sized for just two people. Quick, easy and delicious.


  • softened butter to grease the pan
  • 4 broccoli florets
  • 4 cauliflower florets
  • 1/2 small onion, peeled and chopped
  • 2 heaped TBS sour cream
  • 3 medium eggs
  • salt and black pepper to taste
  • 1/8 tsp garlic powder
  • 3 TBS grated strong cheddar cheese


How to cook Crustless Veggie Quiche

  1. Preheat the oven to 200*C/400*F/ gas mark 7.  Butter a small baking dish. (I used a small oval casserole that holds about 1 1/2 cups.)
  2. Bring a saucepan of lightly salted water to the boil.  Add the broccoli, cauliflower and onion.  Cook until the vegetables are crispy tender.  Drain well and then chop the broccoli and cauliflower into smaller bits. 
  3. Place the chopped veggies and onions into the buttered baking dish.  Sprinkle the cheese over all.
  4. Beat the eggs, sour cream, and seasonings together.  Pour over the veggies in the baking dish. 
  5. Bake in the preheated oven for 30 minutes, or until a knife inserted in the centre comes out clean.  Cut in half to serve.
Created using The Recipes Generator

I didn't have any salad fixings and so I ended up cooking some tater tots to go with it.  I know . . .  salad would have been much healthier and probably a lot tastier!  In any case this was really delicious.  I am thinking chopped spinach and feta cheese would also be a great combination! 


  1. This looks good and nice without the breaded crust. I need to save this one. Probably less calories too!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!