Need a gluten-free summer quiche recipe? My Quick & Easy crustless vegetable quiche has a soft custard and tender vegetables with swiss cheese and herbs. (2024)

ByLisa LottsPosted onApril 19, 2019April 1, 2023Updated onApril 1, 2023

If your garden is over run with produce, this garden vegetable quiche is the answer. With fresh zucchini, onions and peppers in a soft egg custard, this crustless vegetable quiche will satisfy your hunger without the carbs. Whether you’re adhering to a gluten-free or Keto lifestyle or just want a summer quiche breakfast that won’t weigh you down, my zucchini, pepper and swiss cheese quiche is easy to make and delicious!

Options For Garden Vegetable Quiche

You can use any kind of vegetables you like for this simple summer pie, but my go-to are the ones that are so prolific from April through September… They’re generally inexpensive and there’s a lot of them, especially if you have a backyard garden or farmer’s market nearby.

My Favorites:

• Bell Peppers– Diced and sautéed.
• Onions – Yellow, Red or Sweet – Diced and sautéed.
• Zucchini– Dced and sautéed.
• Summer Squash – Diced and sautéed.
• Spinach – Quick saute, just until wilted.
• Leeks – Well cleaned and sliced crosswise, sautéed until tender.
• Asparagus – Cut into bite sized pieces, blanched and shocked.
• Broccoli – Florets cut into bite sized pieces.
• Mushrooms – Assorted wild, sautéed until tender.
• Assorted Herbs – parsley, chives, basil, thyme, chervil, tarragon

Any of these vegetables would be great on their own or in combination for an easy, healthier, crustless vegetable quiche. Just keep it to about 3 cups of assorted chopped vegetables (any extra veg you have can be tossed with pasta or rice and a protein of your choice).

Prep The Vegetables

After you’ve chopped the vegetables, give them a quick saute in a hot pan.

1. Spray the pan with vegetable spray and add the chopped veg.
2. Season with salt, pepper and crushed red pepper flakes (optional).
3. Saute the vegetables until just tender. (The salt will help the vegetables give up some of their liquid.)
4. Transfer the vegetables to a fine mesh sieve and drain off any excess moisture. Lightly pat the vegetables with a paper towel to soak up any remaining juices. (This is important, otherwise the quiche will be soggy.)

The “Crust” For Crustless Vegetable Quiche

As the name implies, this egg pie doesn’t have that traditional sub-layer of pastry. Instead, I’m keeping this one lighter by eliminating it and just dusting the pie plate with a coat of vegetable spray and a sprinkle of almond meal flour, to help prevent the egg from sticking. (Note: if you’re not adhering to a gluten free diet, you could also use a sprinkle of breadcrumbs on the bottom of the dish.)

The Egg Custard For Summer Vegetable and Swiss Cheese Quiche

The thing that makes quiche so special is that lovely egg custard that cradles the rest of the ingredients and it truly couldn’t be simpler to make and you probably have all the supplies on hand.

Ingredients For Egg Custard:

• Eggs
• Milk
• Heavy Cream
• Grated Swiss Cheese
• Salt
• Pepper
• Fresh Herbs

I like to mix up the eggs and cream with salt, pepper and the fresh chopped herbs. Stir in about 3/4 of the grated swiss cheese (the remainder will go on top before baking) and set aside.

To Assemble the Garden Vegetable Quiche

• Transfer the sautéed vegetables to the prepared pie plate and spread into an even layer.
• Pour the egg custard over the vegetables and spread out the cheese, so that it doesn’t all clump together.
• Top with additional shredded cheese and bake until the center is set and the dome a light golden color.

Crustless vegetable quiche will be slightly puffy when you remove it from the oven, however, after a few minutes it will sink down into the pan into an even layer. Let the quiche rest for 2-3 minutes before cutting into it.

Why You’ll Love This

• Simplicity – it’s easy to make.
• Gluten Free & Keto Friendly – because it’s a crustless vegetable quiche, the added calories of the pastry are absent.
• Less Cream – I’ve subbed out half of the cream normally found in quiche for milk (and I used skim milk), so while this tastes rich, it’s not as heavy as it could be.
• Cheese – You can use whatever type of semi-hard, grated cheese you like in this recipe, but I find the swiss cheese really has a nice nutty flavor that pairs well with the vegetables and egg. It’s also pretty economical compared to other substitutes like Gruyere or Emmenthal.

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