This easy Crustless Veggie Quiche is the perfect thing to make when you want a delicious dish that's packed with veggie power. Plus, it has the same delicious flavors of a traditional quiche without having to fuss over a crust. Perfect for brunch, lunch, dinner or a midday snack, you can change up the veggies to accommodate what you have on hand.
1cupfresh broccoli florets, chopped into small pieces
1cupbell peppers, chopped (try mixing colors)
6eggs
1 1/4cupsheavy cream
1 1/2cupscheese, grated (try cheddar, munster or monterey jack)
1/2teaspoonsalt and pepper
DIRECTIONS
Preheat oven to 350° and grease a 9-inch pie dish. Sprinkle 1/2 cup of the cheese on the bottom of the greased dish and set aside.
Over medium-low heat melt butter in a large saucepan. Add onions, peppers, and broccoli. Cook until the vegetables just begin to soften (3 minutes). Remove from heat and set aside to cool. Once cool spoon the vegetables into the greased pie dish.
In a medium bowl whisk eggs with cream salt and pepper. Add the remaining cheese and give a good stir. Pour the egg mixture into the pie dish over the vegetables.
Place the filled pie dish on a baking sheet and bake for 35-40 minutes or until the eggs have set. Remove from the oven and cool for 10 minutes before serving. Enjoy!
Notes
Try using a medley of bell peppers in a variety of different colors. Choose from red, yellow, orange and green in any combination. Each of the peppers have their own flavor and a medley of colors will make your finished crustless quiche look absolutely gorgeous.
You can substitute the heavy cream with half & half or milk if that's what you have on hand. The texture may be slightly less creamy but still delicious.
For the meat eaters in your life add 1/2 cup of cooked diced ham, bacon or crumbled sausage to the egg mixture before baking.
Experiment with different cheeses and veggie combinations to see which you like best.