Crustless Garden Vegetable Quiche

Crustless Garden Vegetable Quiche: A Light and Healthy Delight

If you’re looking for a nutritious and flavorful breakfast, brunch, or light dinner option, this Crustless Garden Vegetable Quiche is perfect for you! Packed with fresh zucchini, tomatoes, spinach, and aromatic herbs, this quiche is light, dairy-free, and gluten-free, making it a wholesome choice for any time of day. Plus, without the crust, it’s lower in carbs but still packed with flavor and nutrients.

Ingredients:

• 2 tbsp ghee or avocado oil, divided (use avocado oil for dairy-free)
• 2 small zucchinis, sliced into thin rounds
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 3 cups baby spinach
• 1 1/4 cups small tomatoes, sliced
• 1 tbsp fresh basil, minced (plus extra for garnish)
• 8 eggs
• 1/4 cup dairy-free milk
• 1/2 tsp salt
• Fresh ground pepper, to taste

Directions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Liberally grease a pie dish or quiche pan with ghee or avocado oil to prevent sticking and to add flavor.

2. Cook the Zucchini:

• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Arrange the zucchini rounds in a single layer and cook for about 2-3 minutes, or until they start to brown.
• Flip the zucchini and cook for an additional 2 minutes until both sides are golden brown. Once cooked, remove them from the pan and set aside.

3. Sauté the Onions and Spinach:

• Lower the heat to medium and add the remaining tablespoon of oil to the skillet.
• Add the chopped onions and cook for 3-4 minutes until they become translucent and start to brown.
• Add the minced garlic and sauté for an additional minute until fragrant.
• Stir in the baby spinach and cook for about 2 minutes, or until wilted. Remove the pan from the heat.

4. Assemble the Quiche:

• Spread the onion-spinach mixture evenly across the bottom of the greased quiche pan.
• Layer the cooked zucchini rounds and tomato slices on top of the spinach mixture, saving a few slices of each for the top layer.
• Sprinkle the minced basil evenly over the vegetables to infuse the quiche with fresh, vibrant flavor.

5. Prepare the Egg Mixture:

• In a large bowl, whisk together the eggs, dairy-free milk, salt, and pepper until smooth and well-combined.
• Pour the egg mixture over the vegetables in the quiche pan, making sure everything is evenly distributed. Gently shake the pan to settle the ingredients, then add the remaining zucchini rounds and tomato slices on top.

6. Bake the Quiche:

• Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the quiche is lightly golden on top.

7. Cool and Serve:

• Allow the quiche to cool slightly before slicing into wedges. Garnish with extra fresh basil for a pop of color and flavor.
• Serve warm and enjoy your delicious and healthy Crustless Garden Vegetable Quiche!

Recipe Notes:

• Customizable Veggies: Feel free to swap or add other vegetables like bell peppers, mushrooms, or asparagus to make this quiche your own.
• Dairy-Free Milk Options: Use any dairy-free milk like almond, oat, or coconut milk for the recipe, depending on your preference.
• Meal Prep Friendly: This quiche stores well in the fridge for 3-4 days, making it perfect for meal prepping ahead of time.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6 servings
• Calories: 150 kcal per serving

This Crustless Garden Vegetable Quiche is a light yet filling dish that’s perfect for any meal of the day. Whether you’re serving it for breakfast, brunch, or dinner, it’s a great way to enjoy seasonal vegetables in a healthy and delicious way. Plus, it’s simple to make and completely customizable, so you can adapt it to whatever fresh produce you have on hand!

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