Easy vegetable crustless quiche – delicious & dairy-free

Loaded with veggies, and free from grains & dairy, this delicious crustless quiche is perfect for the Whole30 diet. Try it for breakfast, lunch or dinner!

I’m currently following the Whole30 diet. Part of me thinks I must be insane, and the rest is thinking this is the best decision I’ve made for a while. It’s a 30 day commitment to healthy eating, but has a lot of rules – no grains, no dairy, no legumes, no alcohol… At least I can still have a cup of (black) tea in the morning!

A healthy balanced diet

We usually eat a pretty good diet anyway, but recently I’ve been binging on chocolate and junky snacks more than usual, and after a weekend away with far too many desserts and glasses of wine, I felt bloaty and sluggish, and I looked awful. It was time for decisive action!

The Whole30 hog…

So, Whole30 it is. I’m eating a lot of avocados, and a lot of eggs. The tricky part has been making dinners that fit the diet, but are also acceptable to DH and my daughter Kipper, who aren’t doing the eating plan with me. I’ve been trying to make one compatible dish, which I can eat with extra veg (Courgetti – yum! Salad – hooray!) and they can have with pasta or rice or whatever. This crustless quiche was just such a dish.

Easy crustless quiche with courgettes (zucchini) and red peppers

Fresh vegetables

I used plenty of veggies (courgette and red pepper) and mixed up the eggs with a splash of Whole30 compliant almond milk. If you’re not avoiding dairy, just use regular milk. I had thought that if I was eating dairy products, I would have sprinkled some cheese over this, but in fact it was thoroughly delicious without. 

Egg-cellent!

I actually used 4 whole eggs + 4 yolks to make this quiche, as I had some yolks leftover from something else that needed using up. This kind of recipe is great for sneaking in extra yolks/whites left from other recipes, but if you don’t have any (which is most of the time) just use 6 whole eggs. 

Breakfast?

It strikes me that this crustless quiche would be great for breakfast, although it would probably involve pre-setting the oven on a timer, which always makes me a bit stressed. Unless you don’t mind waiting for an hour or so for breakfast, after you get up. Personally, I’m usually ravenous as soon as I get out of bed.

We ate this entire crustless quiche between the three of us, but DH and I both had huge portions. I’d say it makes 3-4 more usual sized servings.

Loaded with veggies, and free from grains & dairy, this delicious crustless quiche is perfect for the Whole30 diet. Try it for breakfast, lunch or dinner!

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Easy vegetable crustless quiche (dairy free)

Course Lunch, Main Course
Cuisine Vegetarian
Keyword egg, quiche
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 235kcal
Author Helen

Ingredients

  • 2 medium onions
  • 2-3 tbsp olive oil + extra to grease the dish, or use coconut oil for greasing
  • 1 red pepper
  • 2 courgettes (zucchini)
  • 2 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • pinch salt
  • 6 large eggs
  • 50 ml almond or other non-dairy milk, or use cows milk if not dairy-free (¼ cup)

Instructions

  • Peel the onions and slice into crescents. Heat the olive oil in a large skillet over a medium heat and saute the onions for 5 minutes until softened and starting to brown slightly.
  • Meanwhile, slice the pepper, discarding the stem, seeds and membranes. Cut the courgettes into 4-5mm slices.
  • Add the red pepper and courgette to the pan with the oregano, paprika and black pepper, and continue to cook, stirring occasionally, for another 5-10 minutes.
  • Preheat the oven to 180°C (350°F). Thoroughly grease a quiche dish with olive or coconut oil.
  • Transfer the cooked onion mixture to the greased dish. Whisk the eggs and milk together and pour over the vegetables.
  • Bake at 180°C (350°F) for 45-50 minutes, until set, slightly risen, and beginning to brown.
  • Enjoy!

Notes

If you aren't worried about eating dairy products, feel free to use cows milk in the egg mixture, and grease the dish with butter.
Approx. per serving: 235 calories, 16g fat, 12g protein, 12g carbs

Other Whole30 compatible recipes include aubergine (eggplant) shakshuka, delicious paleo porridge, and salmon with sun-dried tomatoes.
If you aren’t doing the Whole30 you might also enjoy this cheese and onion quiche with fennel seeds, or these cheese and onion omelette muffin bites

I’m entering this lovely crustless veggie quiche into a number of food blog challenges. They are:
Vegetable Palette, on the theme of glorious reds – thanks to those lovely red peppers – hosted by A2K – A Seasonal Veg Table. Extra Veg, hosted & organised by Michelle at Utterly Scrummy and co-organised by Helen at Fuss Free Flavours. Simply Eggcellent, hosted by Dom at Belleau Kitchen, which this month is after breakfast dishes. And finally, Credit Crunch Munch, hosted by Camilla at Fab Food 4 All and co-organised by Helen at Fuss Free Flavours.

  

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34 Comments:

  1. Hey ! Is there an alternative way to cook this instead of the oven ? Can I like fry it in a pan ? It looks really yummy ! But don’t have an oven though ;(

    • Hi Karthik. I’m not sure it would work on the stovetop as it’s quick thick so I would expect the bottom to get over-done before the top is cooked. Sorry 🙁

  2. What can I use in place if zucchini.

    • Hi Lorie, you can substitute pretty much whatever vegetables you like – mushrooms, aubergine (eggplant), small broccoli or cauliflower florets – whatever you fancy. Try to keep the volume of veggies about the same though. I hope you enjoy it!

  3. Cooked at 180 as recipe stated and the egg is no way cooked ? Was that an error ??

  4. Pingback:25 Ways With Eggs That You Need In Your Life - Celery and Cupcakes

  5. Hi, could I eat this over a few days?

  6. Pingback:Crustless quiche with pea, mint and feta - Maison Cupcake

  7. This looks delicious! The kids love quiche so will have to give this recipe a try! Thanks

  8. I love the idea of crustless quiches – more filling less crust seems ideal to me! A belated thank you for linking up to #creditcrunchmunch & #extraveg

  9. Pingback:July's Credit Crunch Munch Roundup - Fab Food 4 All

  10. This looks so delicious – I’ve never made a crustless quiche and really should!. Thanks for entering #CreditCrunchMunch:-)

  11. This sounds delicious! Love that it’s crustless too. Yum!

  12. Crustless Quiche – yum, Thank you so much for sharing with #VegetablePalette.

  13. I think you must be very committed! I follow the 5:2 diet as you know, as well as WW too, but I would find the no dairy for 30 days very hard, and as I am of a cerain age, I need milk and cheese for my bones! But well done you Helen, and also, what a FAB looking quiche too, I am a BIG fan of crust-less quiches, and this one looks amazing! Karen

    • Thanks Karen. No dairy is the hardest part, to be honest – I love milky tea, and yogurt, and cheese… But it’s not as tough as I thought. My Mum is dairy-intolerant and there are lots of other ways to get calcium in your diet – sesame seeds and tahini are packed with it, and she also buys orange juice with added calcium. Not that I’m trying to sell this diet to you! Thanks again, H x.

  14. Dominic Franks (@belleaukitchen)

    I love this!… I used to eat a lot of crustless quiches when I was on the Atkins diet but they still had cheese in them. I couldn’t live without the cheese i’m afraid. Lovely colourful quiche! Thanks so much for linking to Simply Eggcellent x

    • Thanks Dom! I really expected that the absence of cheese would be noticed, but honestly, it was delicious without it. Thanks for hosting Simply Eggcellent 🙂

  15. Oooooh another Whole30 convert! A lot of the blogs I read at the minute are doing this. I am getting tempted…It probably wouldn’t be as hard as I think it would as we don’t really have pasta, rice etc and I steer clear of dairy as much as I can due to a mild intolerance to lactose…hmmmm I think I might have just talked myself in to it. Maybe I’ll start with this crustless quiche 😉

    • Good luck if you decide to do it! I haven’t found it too bad so far – I think if you usually cook from scratch and eat a lot of fresh food anyway then it’s ok. I just hope it brings the promised rewards!

  16. I love the idea of crustless so much healthier and full of veggies.

  17. Love a good crustless quiche. I used to make them in mini moulds in batches i advance and then you definitely can enjoy them for breakfast without having to wait for an hour! Best of luck with your whole 30. Its quite the achievement!

  18. Yum, it looks perfectly perfect Helen! I learnt so so much about myself, food and the so called hunger that I used to feed constantly by doing the Whole30 that I am truly one of their biggest fans. Enjoy the clean up and I can’t wait to see what other tasty dishes you come up with 🙂
    Janie x

  19. recipesfromapantry

    Diet or not I want to dig right in. Looks good.

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