Crustless Vegetarian Quiche

Name: Crustless Vegetarian Quiche
Cuisine: American
Ingredients: 7 large eggs; 1/2 cup finely chopped onion; 1/2 cup chopped mushrooms; 1/2 cup chopped red bell pepper; 1/2 cup zucchini, cut into slices a little over 1/4” thick; Large handful of spinach; 1 teaspoon minced garlic; 3 cups shredded cheese (any cheese that melts easily will work. See Notes below); 1/2 cup cottage cheese; 1/8 teaspoon freshly ground black pepper; 1 teaspoon or two of chopped fresh herbs to your liking (Optional); Olive oil for sautéing the veggies; 1 Roma tomato, sliced into 1/4” wide rounds

Chris Gan @ChrissyAlpha

So many quiche recipes, so little time! 😁. Here’s one that I recently made for my sister, who’s vegetarian. I made it without a crust (because dealing with a crust seemed like too much effort on this particular day), and I’m happy to say that we both really enjoyed it!
#Vegetables #Brunch #Breakfast #Lunch

Chris Gan @ChrissyAlpha

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Ingredients

7large eggs
1/2 cupfinely chopped onion
1/2 cupchopped mushrooms
1/2 cupchopped red bell pepper
1/2 cupzucchini, cut into slices a little over 1/4” thick
Large handful of spinach
1 teaspoonminced garlic
3 cupsshredded cheese (any cheese that melts easily will work. See Notes below)
1/2 cupcottage cheese
1/8 teaspoonfreshly ground black pepper
1 teaspoonor two of chopped fresh herbs to your liking (Optional)
Olive oil for sautéing the veggies
1Roma tomato, sliced into 1/4” wide rounds

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Steps

1

Shred the cheeses, if needed.
2

In a few teaspoons of olive oil, sauté the onion and red pepper for 3 to 5 minutes or until slightly softened.
3

Add the zucchini and continue to sauté until the slices are crisp-tender. Add the spinach and fry until wilted.
It’s good to try to get the veggies as dry as possible. If they are soggy, the quiche will be too watery.
4

Separately sauté the mushrooms over medium-low heat until they are no longer wet. They should be slightly browned. This could take about 10 minutes.
Add fresh herbs (if desired) and garlic towards the end of cooking time so that they sauté for 1 or 2 minutes.
5

Preheat the oven to 350°F.
6

Transfer the veggies to a plate. Spread them out so that the steam can escape and the veggies can cool and dry further.
7

Whisk the eggs well. Add the freshly ground pepper and the cottage cheese. Stir to incorporate.
Add 1 and 1/2 cups shredded cheese to the eggs. Stir again.
8

Pour 1/3 of the egg mixture into a greased deep-dish pie dish. Layer the zucchini slices over the eggs.
9

Sprinkle some of the shredded cheese over the zucchini. Then, layer some of the veggies over the cheese. Continue layering in this way. Place the sliced tomatoes on the top.
10

Bake the quiche at 350°F for about 50 minutes, or until the sides and top of the quiche are lightly browned and there is minimal jiggle in the middle of the quiche.
11

Notes:
🧀 I used a combination on Gruyère and Provel (a blend of cheddar, Swiss, and Provolone cheese). You can use any of these as well as mozzarella, Muenster, Monterey Jack, Colby, Havarti, Asiago, or even some Parmesan.
🧀 You could probably decrease the amount of cheese and still end up with a good quiche.
🌿 I used fresh thyme and some dried oregano, but you can use any combination of herbs (dried or fresh) that you like.