From the Kitchen: Crustless Quiche

Written By Kynda Colson

Garden Vegetable Crustless Quiche

This quiche was one of those “clean out the fridge” meals that turned into something truly special. It’s packed with vegetables, rich from the eggs and cream, and full of flavor thanks to a generous sauté in butter. The result is a hearty, comforting dish that works beautifully for breakfast, lunch, or supper.

Ingredients

Vegetables

  • 1 head organic broccoli, chopped into small pieces

  • 4 carrots, finely chopped

  • ½ onion, finely chopped

  • 8–10 asparagus spears, cut into small pieces

  • ½ head cabbage, finely chopped

Custard

  • 8 farm eggs

  • ¾ cup heavy cream

  • ¼ cup organic whole milk

Cheese

  • 2 cups shredded cheese

    • about 1¼ cups Colby Jack

    • about ¾ cup mozzarella

For sautéing

  • 6 tablespoons butter

Seasonings

  • Salt

  • Black pepper

  • Garlic powder

  • Smoked paprika

Instructions

1. Prepare the vegetables
Chop the broccoli, carrots, onion, asparagus, and cabbage into small pieces.

2. Sauté the vegetables
In a large skillet (an iron skillet works beautifully), melt the butter over medium heat.

Add all of the chopped vegetables and sauté until tender, stirring occasionally. Season generously with salt, pepper, garlic powder, and smoked paprika. Cover the pan occasionally while cooking to help steam and soften the vegetables.

Cook until the vegetables are tender and fragrant.

3. Prepare the egg mixture
In a bowl, whisk together the eggs, heavy cream, and whole milk until well combined.

4. Assemble the quiches
Drain any excess liquid from the cooked vegetables.

Divide the vegetables between a 9-inch pie dish and a small pie dish.
Top the vegetables with the shredded cheese.

Pour the egg mixture over the vegetables and cheese, filling the pie dishes evenly.

5. Bake
Bake at 375°F for about 35–40 minutes, or until the center is just set.

6. Rest before serving
Allow the quiche to rest for 10–15 minutes before slicing so the custard sets properly.

Notes

  • This quiche is packed with vegetables, making it a substantial meal rather than just an egg dish.

  • It reheats beautifully the next day and the flavors deepen after resting overnight in the refrigerator.

  • Serve warm with a simple salad or fresh fruit for an easy meal.

Simple ingredients, lots of vegetables, and plenty of flavor — just the kind of meal that belongs From the Kitchen.

Kynda Colson
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