A light, savory quiche packed with eggs, Parmesan cheese, and vegetables. Since it has no crust, it’s lower in carbohydrates and quicker to prepare than a traditional quiche.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 6–8
• Difficulty: Easy

Ingredients

Main Ingredients

• 6 large eggs
• 1 cup whole milk (or half-and-half for a richer texture)
• 1 cup freshly grated Parmesan cheese
• 1 cup zucchini, diced
• 1 cup broccoli florets, finely chopped
• 1 cup bell peppers (red, yellow, or mixed), diced
• ½ cup onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Seasonings

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon paprika
• Pinch of red pepper flakes (optional)

Optional Add-Ins

• ½ cup spinach
• ½ cup mushrooms, sliced
• ¼ cup fresh parsley, chopped

Equipment Needed

• 9-inch pie dish or baking dish
• Mixing bowl
• Whisk
• Skillet
• Measuring cups and spoons

Instructions

Step 1: Prepare the Oven

• Preheat oven to 375°F (190°C).
• Lightly grease a 9-inch baking dish with cooking spray or olive oil.

Step 2: Cook the Vegetables

1. Heat olive oil in a skillet over medium heat.
2. Add onion and cook for 3 minutes.
3. Add zucchini, broccoli, and bell peppers.
4. Cook for 5–6 minutes until slightly softened.
5. Stir in garlic and cook for 30 seconds.
6. Remove from heat and cool slightly.

Step 3: Prepare the Egg Mixture

In a large bowl whisk together:

• Eggs
• Milk
• Parmesan cheese
• Salt
• Pepper
• Oregano
• Basil
• Paprika

Whisk until smooth.

Step 4: Assemble

• Spread vegetables evenly in the baking dish.
• Pour egg mixture over vegetables.
• Gently stir to distribute ingredients evenly.

Step 5: Bake

• Bake for 35–40 minutes.
• The center should be set and the top lightly golden.

Step 6: Rest and Serve

• Let stand for 10 minutes before slicing.
• Garnish with fresh parsley if desired.

Nutrition Information

Per Serving (1/8 of recipe)

Values are estimates and vary with ingredient brands and substitutions.

Allergen Information

Contains

• Eggs
• Milk (Parmesan cheese and milk)

Naturally Free Of

• Peanuts
• Tree nuts
• Wheat
• Shellfish
• Fish
• Sesame

Important Notes

• Parmesan cheese may be processed in facilities that handle other allergens.
• If using plant-based milk or cheese substitutes, check labels for nut ingredients.

Dietary Information

Storage

Refrigerator

• Store covered for up to 4 days.

Freezer

• Freeze individual slices for up to 2 months.

Reheating

• Microwave: 1–2 minutes.
• Oven: 350°F (175°C) for 10 minutes.

Frequently Asked Questions (Q&A)

Q1: Why is my quiche watery?

Vegetables release moisture during baking. Sautéing them first helps remove excess water.

Q2: Can I make it ahead of time?

Yes. Bake it a day in advance and refrigerate. Reheat before serving.

Q3: Can I use frozen vegetables?

Yes. Thaw and drain them thoroughly before adding.

Q4: Can I substitute Parmesan?

Yes. Try cheddar, Gruyère, Swiss, mozzarella, or feta.

Q5: How do I know when it’s done?

The center should no longer jiggle and a knife inserted in the center should come out mostly clean.

Q6: Can I add meat?

Yes. Add up to 1 cup cooked bacon, ham, chicken, or sausage.

Q7: Can I use only egg whites?

Yes. Replace 6 whole eggs with approximately 1½ cups egg whites.

Q8: Why did my quiche puff up?

Egg dishes naturally rise while baking and settle as they cool.

Q9: Can I make mini quiches?

Yes. Use a muffin tin and bake for 18–22 minutes.

Q10: Is crustless quiche healthier than regular quiche?

Generally yes, because it eliminates the butter-and-flour crust, reducing calories and carbohydrates.

Serving Suggestions

Serve with:

• Fresh fruit salad
• Mixed green salad
• Roasted potatoes
• Tomato soup
• Whole-grain toast