Roasted Vegetable and Feta Crustless Quiche
This crustless quiche is a flavorful, lighter alternative to the classic quiche. It’s loaded with sweet roasted vegetables, creamy feta cheese, and fluffy eggs — all baked into a golden, protein-packed dish. Perfect for brunch, meal prep, or a light dinner.
Time Required
Prep Time: 20 minutes
Roasting Time: 25–30 minutes
Bake Time: 30–35 minutes
Cooling Time: 5–10 minutes
Total Time: ~1 hour 25 minutes
Servings: 6
Difficulty: Easy
Ingredients
For the Roasted Vegetables:
1 small zucchini, chopped
1 small red bell pepper, chopped
1 small red onion, sliced
1 small carrot, sliced thin
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp dried oregano or thyme (optional)
For the Quiche Mixture:
6 large eggs
1/2 cup (120ml) milk (whole or low-fat)
1/4 cup (60ml) heavy cream (or more milk for lighter version)
3/4 cup (100g) crumbled feta cheese
Salt and pepper to taste
1/4 tsp garlic powder or 1 garlic clove, minced
oil spray for greasing baking dish
Instructions
1. Roast the Vegetables:
Preheat oven to 400°F (200°C).
Place chopped zucchini, bell pepper, onion, and carrot on a baking sheet.
Toss with olive oil, salt, pepper, and herbs.
Roast for 25–30 minutes until vegetables are tender and slightly caramelized.
Let cool slightly.
2. Prepare the Egg Mixture:
In a large bowl, whisk the eggs, milk, cream, garlic, salt, and pepper.
Stir in most of the feta, reserving some for topping.
3. Assemble the Quiche:
Reduce oven to 375°F (190°C).
Lightly grease a 9-inch pie dish or baking dish.
Spread roasted vegetables evenly on the bottom.
Pour the egg mixture over them.
Sprinkle remaining feta on top.
4. Bake the Quiche:
Bake for 30–35 minutes, or until the center is just set and the top is golden.
Let cool for 5–10 minutes before slicing.
Chef’s Notes & Tips
You can roast the veggies a day ahead to save time.
Great for meal prep — refrigerates well for up to 4 days.
Add-ins: spinach, mushrooms, sun-dried tomatoes, olives, or fresh herbs.
Use a mix of cheeses (goat cheese, cheddar, or mozzarella) if you like.
For a dairy-free version, use plant-based milk and skip cheese or use vegan cheese.
Frequently Asked Questions
Q: Can I freeze this quiche?
A: Yes, wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven or microwave.
Q: Can I make it ahead?
A: Yes. Store in the fridge and reheat slices as needed.
Q: Can I add meat?
A: Absolutely! Cooked bacon, sausage, or shredded chicken works well.
Q: What pan should I use?
A: A standard 9-inch pie dish, quiche pan, or square baking dish works.
Q: Can I use all egg whites?
A: You can substitute 2 whole eggs with 4 egg whites for a lower cholesterol version.
Nutritional Information
Calories: 210 kcal
Carbohydrates: 6 g
Protein: 12 g
Fat: 15 g
Saturated Fat: 6 g
Cholesterol: 190 mg
Sodium: 390 mg
Fiber: 1.5 g
Sugars: 3 g
Vitamin A: 45% DV
Calcium: 15% DV
Iron: 8% DV