No Fuss No Crust Multi Veggie Quiche

This No Fuss No Crust Multi Veggie Quiche is the perfect hassle-free, gluten-free dish that’s packed with vibrant, wholesome veggies and savory flavors. Featuring a medley of sautéed broccoli, red bell pepper, zucchini, and baby spinach, this crustless quiche is held together by a rich, creamy blend of eggs, milk, and cheddar cheese, seasoned with garlic powder and oregano for a subtle herby kick. With just 15 minutes of prep time and a straightforward baking process, this nutritious recipe is ideal for busy mornings, brunch gatherings, or meal-prepping for the week. Serve it warm for a comforting breakfast or chilled for a light lunch; either way, this veggie-loaded quiche is sure to impress.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 large eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1 cup broccoli florets
• 1 medium red bell pepper
• 1 small zucchini
• 0.5 medium yellow onion
• 1 cup baby spinach
• 1 tablespoon olive oil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar oven-safe dish with a thin layer of olive oil or nonstick spray.

Step 2

Chop the vegetables: dice the red bell pepper, small zucchini, and half a yellow onion into bite-sized pieces. Cut the broccoli into small florets.

Step 3

Heat a large skillet over medium heat and add the olive oil. Once heated, sauté the chopped onion, bell pepper, zucchini, and broccoli florets for about 5 minutes, or until they start to soften. Add the baby spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.

Step 4

In a large mixing bowl, whisk together the eggs, milk, garlic powder, dried oregano, salt, and black pepper until fully combined.

Step 5

Spread the sautéed vegetables evenly across the bottom of the greased pie dish. Sprinkle the shredded cheddar cheese evenly over the vegetables.

Step 6

Pour the egg mixture over the vegetables and cheese, ensuring it spreads evenly and covers the ingredients.

Step 7

Carefully transfer the dish to the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden. You can check doneness by inserting a toothpick into the center; it should come out clean.

Step 8

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.

Step 9

Serve warm, or let it cool completely and store in the refrigerator for up to 4 days. Enjoy!

Nutrition Facts

Serving size	(1121.1g)

Amount per serving	% Daily Value*
Calories	1297.9

Total Fat 87.5g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 1266.4mg	0%
Sodium 3908.3mg	0%
Total Carbohydrate 47.7g	0%
Dietary Fiber 7.8g	0%
Total Sugars 30.9g
Protein 81.4g	0%

Vitamin D 353.4IU	0%
Calcium 1392.5mg	0%
Iron 8.4mg	0%
Potassium 1457.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 25.0%

Carbs: 14.6%