Simple Vegetable Crustless Quiche with Feta

This easy recipe is flexible and easy to adapt – use whichever excess summer vegetable is around. It is also simple to make, no stove stop is required. 

Ingredients for Crustless Vegetable Quiche with Feta: Eggs, cheese, feta cheese, carrots, zucchini, herbs, spring onion and tomato (optional)

Nutrition

Zucchini

Zucchini is a good source of carotenoids lutein and zeaxanthin which both promote healthy eyesight. A cup of chopped zucchini contains 2.6mg of these phytonutrients, and the American Optometric Association recommends an intake of at least 6mg per day to reduce your risk for age-related macular degeneration – that’s almost 50%.

Kid-Friendly

Kid’s will appreciate the cheesiness of this crustless quiche, and might not notice the 2 1/2 cups of shredded veggies hidden inside. This dish tastes great cold and can be added to packed lunches.

After grating zucchini, strain the excess liquid from it.

Variations

Vegetable Varieties

My favourite vegetables to use in this quiche are zucchini, carrots and spring onion, but you can also add spinach, chopped and de-stemmed kale, red onion, and any fresh herbs. Try making this quiche with leftover roasted vegetables such as roasted potato, yam or mushrooms.

Making Crustless Vegetable Quiche Muffins

You can make these into muffins by adding a scant 1/2 cup of the mixture into greased or lined muffin tins and baking for around 15 minutes, checking often. You will know they are finished when they have browned slightly and are not jiggling when you shake the muffin trays. Once they are finished cooking, remove from the muffin tins and let cool on a rack.

Add all the prepared ingredients to a mixing bowl.

Notes

Making It Dairy-Free

This recipe was created to be enjoyed with the binding ability and savoury ability of the cheddar cheese. Option to use a dairy-free cheese alternative and also add 1/4 cup of nutritional yeast for the savoury umami flavour.

Do I Need To Sautee The Vegetables First?

What makes this crustless quiche recipe so simple is that there is no pre-cooking of the vegetables required. Simply place all the prepared raw vegetables into a bowl, add the remaining ingredients, then pop it in the oven and wait. Aromatics such as onion and garlic are usually fried first to release their flavour, the addition of fresh herbs and tasty cheeses like feta and aged cheddar is crucial for the depth of flavour.

Flavour Variations

Try these fun and interesting ways to jazz up this simple vegetable quiche:

• Mediterranean: Add 1/2 cup of sundried tomatoes, 1/2 cup of chopped and pitted olives, 1 teaspoon of dried oregano and 1 teaspoon of dried basil.
• Dill and Smoked Salmon: Add 1/2 cup of fresh dill, chopped and 1 cup of sliced smoked salmon.
• Roasted Mushroom: Roast 2 cups of sliced cremini or button mushrooms, add 2 tsp dried thyme and 1/2 cup of crumbled goat or feta cheese
  

  Mix all ingredients together before adding to a prepared baking dish.

Print Recipe

Simple Vegetable Crustless Quiche with Feta

A no-frills, one-pot meal and a great way to use up some of that excess summer zucchini. Kids will love this cheesy dish, and mom will love the 2 1/2 servings of vegetables per serving.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Servings: 6

Calories: 290kcal

Author: Rachel

Ingredients

• 2 cups zucchini grated (about 1 medium zucchini)
• 2 cups carrot grated (about 2 medium carrots)
• 2 loose cups kale or chard shredded (optional)
• 1 cup mixed fresh herbs I used cilantro and dill
• 3 green onions thinly sliced (white and green parts)
• 1 large tomato sliced into 8 rounds (optional)
• 8 eggs free range
• 1/2 cup aged cheddar cheese grated (or another strong cheese)
• 1/2 cup feta organic / crumbled
• 1 tbsp olive oil virgin
• 1/8 tsp sea salt (optional)
• 1/8 tsp black pepper (optional)

To Serve

• A fresh summer salad
• Onion chutney optional

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Take the grated zucchini, one handful at a time and gently squeeze the water out of it over the sink. This prevents the quiche from getting soggy..
• In a large bowl, crack the eggs and gently whisk. Add the salt and pepper if using. Mix well.
• Add the zucchini to the eggs in the large bowl, along with all of the other vegetables (except the tomato). Add the herbs and both of the cheeses. Mix to combined.
• Grease a large rectangle baking dish and prepare it with some olive oil. Add in the quiche mixture. Place the sliced tomatoes on the top decoratively.
• Cook for about 3 minutes. If your baking dish is a bit deeper, you may need to cook it a little longer. You will know when it is finished when the top starts to look golden, and the quiche does not jiggle when you shake it. Once finished, let it cool slightly before serving. Enjoy with some tasty chutney or mustard and a nice side of fresh summer salad.

Notes

Making A Dairy-Free Vegetable Crustless Quiche

Option to use a dairy-free cheese alternative and also add 1/4 cup of nutritional yeast for the savoury umami flavour.

Do I Need To Sautee The Vegetables First?

What makes this crustless quiche recipe so simple is that there is no pre-cooking of the vegetables required. Aromatics such as onion and garlic are usually fried first to release their flavour, so there is the option to sautee them for 3 minutes before adding to the quiche.

Flavour Variations For This Crustless Quiche

Try these fun and interesting ways to jazz up this simple vegetable quiche:

• Mediterranean: Add 1/2 cup of sundried tomatoes, 1/2 cup of chopped and pitted olives, 1 teaspoon of dried oregano and 1 teaspoon of dried basil.
• Dill and Smoked Salmon: Add 1/2 cup of fresh dill, chopped and 1 cup of sliced smoked salmon.
• Roasted Mushroom: Roast 2 cups of sliced cremini or button mushrooms, add 2 tsp dried thyme and 1/2 cup of crumbled goat or feta cheese.