Easy Crustless Vegetable Quiche

This vegetable quiche is a great breakfast to have on hand. It is a crustless version and incredibly easy to make.

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To make this quiche recipe you will need:

• zucchini
• carrots
• eggs
• salt
• black pepper
• basil
• parsley
• oil
• baking pan
• mixing bowl
• colander
• whisk
• grater

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Watch me make this Crustless Vegetable Quiche in the video below:

To begin, preheat your oven to 375 degrees.

Grease or oil a 9×13 inch baking dish. Set it aside for now.

Place shredded zucchini in a colander and sprinkle with the salt. Toss the zucchini to get the salt mixed in. Allow the moisture to pull from the zucchini. This will give you a better textured quiche. I normally let this sit while I shred the carrots and prep the rest of the ingredients.

Break eggs into a mixing bowl, and beat the eggs with a whisk until they are frothy. The more air you can get into the eggs, the lighter your quiche will be.

Squeeze the zucchini with your hand, and squeeze out as much juice as possible.

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Add the zucchini, shredded carrots and the remaining ingredients into the eggs. Stir to combine.

Spread the mixture into your prepared baking dish.

Bake for 45 minutes, or until the quiche is golden around the edges.

Serve this with salsa, sour cream, or as is.

Enjoy!

Can I Freeze this Quiche?

Yes! This quiche freezes well. Cut it into portions, and freeze in containers or freezer bags.

I personally feel the quiche is best reheated in a toaster oven, but of course you can heat it up however you wish.

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