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+ servings

Crustless Vegetable Quiche

Fluffy eggs and cheese create their own crust in this tasty veggie-filled quiche. It's a perfect brunch option, but you could eat this anytime of day. Who doesn't love a little breakfast for dinner once in a while?
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Killing Thyme


  • 4 large eggs
  • 1 tbsp olive oil
  • 4 cloves of garlic minced
  • 1 cup medium leek approx. 1 or 2 oz, white only, thinly sliced
  • 3 oz baby bella mushrooms sliced
  • 1 cup of grape tomatoes sliced
  • 3 oz broccolini roughly chopped
  • 1 medium zucchini best done with mandolin, sliced into ribbons
  • 1 jalapeño optional, minced
  • 1/2 cup organic crunchy sprout mix optional
  • 1 cup of milk
  • 1/2 cup shredded mozzarella
  • 4 oz crumbled feta
  • 1/4 tsp ground sage
  • 1/4 tsp dried thyme
  • Kosher salt and cracked black pepper

Optional garnishes:

  • Fresh parsley chopped
  • Sweet or smoked paprika


  • Pre-heat oven to 350 degrees C.
  • Heat olive oil in a pan over moderate heat.
  • Add the garlic and leeks; simmer until fragrant - about 2 minutes. Stir often to prevent the garlic from browning.
  • Add the mushrooms, grape tomatoes and broccolini; simmer until mushroom and broccolini are tender - about 5-7 minutes.
  • Remove from heat and set aside.
  • In a large bowl, whisk eggs until completely beaten. Add milk, sage, thyme, salt and pepper, and whisk to combine.
  • Finally, add both the mozzarella and feta cheese.
  • Transfer your cooked vegetables to a 9x9 cast iron skillet or a cooking vessel with similar dimensions.
  • If using diced jalapeños and/or crunchy sprouts, sprinkle them over the vegetables.
  • Pour in the egg mixture and stir.
  • Finally, place the zucchini ribbons into the pan upright, twisting and twirling them a bit (as pictured in post). This may seem odd at the time, but it looks super pretty once the quiche is cooked.
  • Bake in the oven for approx. 30 minutes or until the egg is cooked through. You can test it with a cake tester.
  • Once ready, remove from oven and let it stand for 10 minutes before cutting into it.
  • Garnish with fresh parsley and paprika.


This recipe is super adaptable, so get creative and use your fave veggies.