This crustless vegetable quiche is a fresh, flavorful favorite that’s perfect for brunch, weekend breakfasts, or easy meal prep. It’s light yet satisfying, packed with colorful veggies, and comes together with minimal effort. The ingredients shown here match the photo and video, but this recipe is wonderfully flexible. Feel free to swap in whatever vegetables, cheeses, or add-ins you have on hand and love with eggs. It’s a great way to clean out the fridge, while still serving something delicious!
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This crustless vegetable quiche is a fresh, flavorful favorite that’s perfect for brunch, weekend breakfasts, or easy meal prep. It’s light yet satisfying, packed with colorful veggies, and comes together with minimal effort. The ingredients shown here match the photo and video, but this recipe is wonderfully flexible. Feel free to swap in whatever vegetables, cheeses, or add-ins you have on hand and love with eggs. It’s a great way to clean out the fridge, while still serving something delicious!
- Prep Time: 10 minutes
- Total Time: 60 minutes
- Yield: 6 servings
Ingredients
- 12 eggs
- 1 cup milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- 1 cup sliced shiitake mushrooms
- 1 cup chopped broccoli
- ½ cup chopped tomatoes
- ½ cup chopped scallions
- 1 cup shredded cheddar jack cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a glass baking dish or Corningware dish with nonstick spray and set aside.
- In a large mixing bowl, whisk together the eggs and milk. Once fully mixed, whisk in the onion powder, garlic powder, sweet paprika, and salt.
- Pour the egg mixture into the prepared baking dish and stir in the mushrooms, broccoli, tomatoes, scallions, and half the cheese.
- Top the mixture with the remaining cheese and bake for 45-50 minutes until the edges start to pull away and the center of the quiche is set firm.
- Cool for 5-10 minutes before serving.
