If you’re hunting for a delicious, nourishing breakfast or light lunch that won’t weigh you down, you’ve got to try this Healthy Vegetable Quiche Recipe. It’s packed with fresh veggies, a perfect blend of herbs, and a mix of melty cheeses—all without the crust, so you get more flavor and less fuss. Whether you’re making it for meal prep or a weekend brunch, I promise this quiche will quickly become one of your go-to recipes.
Why You’ll Love This Recipe
- Light and Healthy: Without the crust, this quiche is lower in calories but still satisfying and filling.
- Veggie-Packed Goodness: Loads of broccoli, peppers, and onions give you a tasty dose of antioxidants and fiber.
- Simple Ingredients: You’ll find everything in your pantry or fridge, no fancy specialty items needed.
- Easy To Customize: You can swap veggies or cheeses effortlessly to suit your mood or season.
Ingredients You’ll Need
These ingredients work beautifully together to create a balanced quiche — creamy, savory, with just enough herbs to keep things interesting. When shopping, look for fresh broccoli florets and ripe, firm peppers. Using extra virgin olive oil adds a lovely fruity touch and helps sauté the veggies perfectly.
- Extra virgin olive oil: I love this for its rich flavor and health benefits—makes sautéing veggies so much tastier.
- Garlic: Adds a subtle punch that wakes up the whole dish.
- Red pepper: Sweet and crunchy, it gives the quiche a nice pop of color and a mild sweetness.
- Broccoli florets: The star veggie here, packed with nutrients and a lovely texture when cooked properly.
- Yellow onion: Adds a savory base note—don’t skip it! Dice it small so it blends well.
- Eggs and egg whites: Provide structure and protein while helping keep the quiche light.
- Milk: I use regular milk, but almond or oat milk work too if you want a dairy-free twist.
- Salt and black pepper: Simple seasoning essentials that bring out all the flavors.
- Dried oregano and basil: These herbs add an earthy, Mediterranean vibe that keeps this dish feeling fresh.
- Shredded mozzarella and crumbled feta: The combo of melty mozzarella and tangy feta brings a creamy, savory bite every time.
Variations
I like to switch things up depending on the season or what’s in my fridge. Feel free to experiment—you can easily make this healthy vegetable quiche recipe your own with a few tweaks.
- Variation: For a heartier meal, I sometimes add cooked mushrooms or spinach—it adds a lovely earthy layer that pairs well with the herbs.
- Dairy-free option: Swap out cheese for a vegan alternative or just omit it—the herbs and veggies still make it delicious.
- Different herbs: If you have fresh thyme or rosemary, try those instead; they give the quiche a fresh, gardeny flavor.
- Add protein: Toss in some cooked chicken or turkey sausage for a protein boost without sacrificing the veggie focus.
How to Make Healthy Vegetable Quiche Recipe
Step 1: Sauté Your Veggies to Perfection
Start by heating the extra virgin olive oil in a large skillet over medium heat. Then toss in the minced garlic, diced red pepper, broccoli florets, and diced onion. Stir occasionally and cook until all the veggies are tender but still have a little bite—this usually takes about 8 minutes. This step is crucial because it really builds the flavor base, so don’t rush it or skip the stirring!
Step 2: Whisk the Egg Mixture
While the veggies are softening, whisk together the whole eggs and egg whites in a bowl. Add milk, salt, pepper, dried oregano, and basil, then stir in the mozzarella and feta cheeses. This mix is what sets the creamy texture and brings all those rich, herby flavors together.
Step 3: Assemble and Bake Your Quiche
Once your veggies are ready, transfer them into a greased 9-inch quiche dish. Pour the egg and cheese mixture over the top and gently smooth it so everything’s even. Pop it into the oven preheated to 350°F (175°C) and bake for about 40 minutes. You’ll know it’s done when the edges start pulling away slightly from the dish. Let it sit for 10 minutes before slicing—this resting time helps the quiche set nicely.
Pro Tips for Making Healthy Vegetable Quiche Recipe
- Don’t Overcook the Veggies: Vegetables should be tender but not mushy to keep a nice texture in the quiche.
- Use Fresh Herbs When Possible: I learned that fresh basil or oregano really brightens the whole dish compared to dried.
- Allow the Quiche to Rest: Letting it set for 10 minutes after baking makes cutting cleaner slices and improves flavor development.
- Avoid Overbaking: Keep an eye during the last 5 minutes to prevent drying out — you want it just firmly set.
How to Serve Healthy Vegetable Quiche Recipe
Garnishes
I usually sprinkle fresh chopped parsley or chives on top just before serving—this adds a bit of color and a fresh herbal pop that complements the baked herbs inside. A light drizzle of high-quality olive oil also amplifies the richness without being heavy.
Side Dishes
Your Healthy Vegetable Quiche pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or some roasted cherry tomatoes. For a brunch spread, I like serving it alongside fresh fruit or whole-grain toast to round out the meal.
Creative Ways to Present
When I’m hosting brunch, I like to cut the quiche into small squares and serve on a pretty platter with a sprig of fresh herbs on each piece. Another fun idea is to bake this quiche in colorful mini muffin tins for individual bites—perfect for parties or buffets.
Make Ahead and Storage
Storing Leftovers
I store any leftover quiche in an airtight container in the fridge, and it stays great for up to 4 days. This recipe is awesome for meal prep because it reheats beautifully without losing texture.
Freezing
Freezing this quiche works like a charm! I cut it into slices first, wrap them tightly in plastic wrap, then place them in a freezer bag. When I want a quick meal, I just thaw a slice overnight in the fridge and reheat it the next day.
Reheating
For best results, I reheat slices in a preheated oven at 325°F (160°C) for about 10-15 minutes. This helps the quiche stay crisp on the edges while warming it through evenly—microwaving tends to make it soggy.
FAQs
-
Can I make this Healthy Vegetable Quiche Recipe ahead of time?
Absolutely! This quiche is perfect for making ahead and storing in the fridge for several days. Just bake it fully, cool it completely, then cover and refrigerate. It reheats wonderfully for quick breakfasts or lunches throughout the week.
-
Can I substitute the vegetables in this recipe?
Yes! This Healthy Vegetable Quiche Recipe is very versatile. You can swap broccoli and pepper for spinach, zucchini, mushrooms, or whatever veggies you have on hand. Just sauté them until tender before assembling the quiche.
-
Do I need to use a crust for this quiche?
Nope! This is a crustless version to keep it lighter and lower in calories, but still rich and flavorful. If you prefer, you can use a pre-made or homemade crust to add more texture.
-
What can I serve alongside this quiche?
I often serve this with a fresh green salad, roasted tomatoes, or fresh fruit for a balanced meal. Toast or a simple soup also works beautifully for added comfort.
Final Thoughts
This Healthy Vegetable Quiche Recipe has become a staple in my kitchen because it’s easy, nutritious, and downright comforting. I love how versatile it is—you can make it fancy for guests or keep it simple for a quick weekday meal. I really hope you give it a try and enjoy it as much as my family and I do. It’s one of those dishes that bring everyone back for seconds without the guilt. Happy cooking!
Print
Healthy Vegetable Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A delicious and healthy Crustless Vegetable Quiche packed with fresh vegetables, herbs, and cheese. This easy-to-make dish is perfect for breakfast, brunch, or a light dinner, featuring a low-calorie count of only 120 calories per slice without sacrificing flavor.
Ingredients
Vegetables and Aromatics
- 1 TBSP extra virgin olive oil
- 2 cloves of garlic, minced
- 1 red pepper, diced small
- 3 cups chopped broccoli florets
- 1/2 yellow onion, diced small
Egg Mixture
- 4 large eggs
- 4 egg whites
- 3/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
Cheese
- 1/2 cup shredded mozzarella
- 1/4 cup crumbled feta
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a nine-inch quiche dish with cooking spray to prevent sticking and set it aside.
- Sauté Vegetables: Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic, diced red pepper, chopped broccoli, and diced onion. Cook while stirring intermittently until the vegetables soften, about 8 minutes.
- Whisk Egg Mixture: While the vegetables are cooking, in a bowl whisk together the 4 large eggs and 4 egg whites until blended. Then whisk in the milk, salt, black pepper, dried oregano, and dried basil. Stir in the shredded mozzarella and crumbled feta cheese to combine.
- Assemble the Quiche: Once the vegetables are tender, transfer them evenly into the prepared quiche dish. Pour the egg and cheese mixture over the vegetables, gently smoothing the top with a spatula for even layering.
- Bake: Place the quiche dish in the preheated oven and bake for 40 minutes, or until the edges start pulling away from the sides and the center is set.
- Cool and Serve: Remove the quiche from the oven and let it sit for 10 minutes to set fully before slicing and serving. Enjoy your wholesome crustless vegetable quiche!
Notes
- This Crustless Vegetable Quiche is easy to make and only 120 calories per slice, making it a perfect light meal option.
- You can substitute the vegetables with seasonal favorites, or add fresh herbs for varied flavors.
- For a dairy-free version, omit the cheese or use vegan cheese alternatives.
- This quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 379 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 103 mg
