Dreaming of my summer garden. This crustless garden vegetable quiche has all the good things: tomatoes, zucchini, spinach, + basil. Perfect for brunch, lunch or dinner.
Anyone else growing a garden this year?
While the current global situation has not been fun for any of us, there have been some good things happening. Seems like more people are realizing that growing our own food is a good idea. Woohoo!
Our local farm supply store has lines out of the parking lot every day, and they are selling out of vegetable starts faster than they can grow them. Seed companies are struggling to keep seeds in stock. And people are growing their own sprouts on the kitchen counter.
I love this so much because self-reliance and self-sufficiency is something I’m working towards in my own life. Gardening is part of that.
So far this year, I’ve planted tomatoes, cucumbers, basil, zucchini, kale, delicata squash, raspberries, and strawberries. Watching all of these little baby starts grow makes me happy and fills me with a bit of hope for the future.
Today’s post is an ode to my summer garden. It’s a budget-friendly, versatile dish that brings humble ingredients together to create a filling and beautiful meal.
What I Love about this Crustless Garden Vegetable Quiche:
❤️full of fresh summer produce
❤️gluten free, dairy free, + Whole30 compliant
❤️no long list of complicated ingredients
❤️fresh basil flavor, juicy tomatoes, and nutrient-dense greens + eggs
❤️makes great leftovers
❤️perfect for breakfast, brunch, or dinner
The main ingredients are tomatoes, zucchinis, spinach, and basil. But feel free to use whatever you have in the garden. Quiche is one of those things that you don’t really need a recipe. Just throw it in and pour on the eggs.
So if you’re looking for a light but filling meal, this is it. Grab a cold slice for breakfast, serve it at your next brunch, or pair it with a big green salad for an easy and satisfying dinner.
Sending you all big love as we navigate this crazy time together. ❤️
Well, I’m off to water the garden. We’re having a bit of a heat wave this week in Northern California. Stay healthy and sane out there.
xo,
Katja
DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTEREST AND FACEBOOK TO KEEP UP WITH LATEST CONTENT AND UPDATES.
Print
Crustless Garden Vegetable Quiche (gluten free + dairy free)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: one 9 or 10 inch quiche 1x
Ingredients
- 2 tbsp ghee or avocado oil, divided (use avocado oil for dairy free)
- 2 small zucchinis, sliced into thin rounds
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1 and 1/4 cup small tomatoes, sliced into thin slices
- 1 tbsp fresh basil, minced + extra for garnish
- 8 eggs
- 1/4 cup dairy free milk
- 1/2 tsp salt
- fresh ground pepper to taste
Instructions
- Preheat oven to 350’F. Liberally grease a pie dish or quiche pan.
- In a large skillet, melt one tablespoon of fat of choice over medium-high heat. Arrange zucchini rounds in a single layer in bottom of skillet and cook until starting to brown . Flip zucchini rounds and cook on other side. Remove from pan.
- Lower heat to medium, add remaining one tablespoon of fat and cook onions until translucent and beginning to brown, about 3-4 minutes. Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.
- Spread onion/spinach mixture evenly onto bottom of greased quiche pan. Layer cooked zucchini rounds and tomato slices on top- reserving a handful of each for the top. Sprinkle on minced fresh basil.
- In a large bowl, whisk together eggs, dairy free milk, salt, and pepper. Pour mixture over top of vegetables in quiche pan. Give a little shake to settle. Top with remaining zucchini rounds and tomato slices.
- Bake for 35-40 minutes, until center is set. Cool slightly before cutting into wedges. Garnish with fresh basil.
Notes
When cooking the zucchini rounds, I like to use medium-high heat to create a nice browning without over cooking the zucchini. The browning adds a nice flavor and gives a dramatic look.
CLICK HERE to PIN THIS!
As an Amazon Associate I earn from qualifying purchases.
Fabulous recipe which was very easy to make. This will be a regular for me!
★★★★★
Does it work to freeze slices of these and pull out for a quick breakfast? Thanks for this great recipe!
Yes, you can freeze quiche. Here’s some helpful tips —> https://thekitchencommunity.org/can-you-freeze-quiche-the-complete-guide/ 🙂
Looks incredibly delicious! Where can I find the nutritional information? Calories, etc.? Thanks
Hi, Patricia…. I don’t calculate macros. But you can use this free app if you want to know—-> https://www.myfitnesspal.com/ Hope that helps. 🙂
I’d like to make this as a appetizer. Do you have a suggestion for making in a square pan? Size?
You can make this in an 8×8 square pan. And then slice it into squares. Great idea to make an appetizer.:)
Can you make the night before ?
Yes, you can make quiche the night before. But honestly, I prefer it freshly made.
Really appreciate the ease of this recipe! Definitely a keeper. So healthy & filling too. I will be making this to bring to the office for weekday breakfasts.
★★★★★
Have you ever tried making this as individual mini quiche or in muffin tins?
Thank you
Yes, I have. You just have to watch the time a bit more. Minis take less time to cook.
Could you please send the number of carbs in this dish–I’m diabetic and need it. Thanls
Hello. I do not calculate macros. You can use this free app if you want to know —-> https://www.myfitnesspal.com/ Hope that helps. 🙂
Has anyone used egg whites or egg beaters in this recipe?
I have used egg beaters. They taste the same, but the texture doesn’t “firm up” in a casserole type dish. As long as you don’t mind how they look, they taste same to me, they will work for this recipe.
This quiche is absolutely amazing. There is lots of flavor! It is a little time consuming if you are making more than one but ultimately worth it! Will make again:)
★★★★★
This recipe is perfect for farmers market season! Fresh veggies and eggs are some of my favorites to bring home. I’ve made this dish twice so far, exactly to the recipe specifications, and the end result is delicious!
★★★★★
I dont love spinich is there a substitute?
Use any greens that you love. 🙂
At last a beautiful vegan quiche!!!
But then it turned out not to be vegan.at all.
Very disappointing.
This is not a vegan quiche. It is a dairy free quiche. Eggs are not considered dairy. 🙂
Use Just Egg! I make quiche with it all the time.😊
Can you make this the day before?
Yes you can. 🙂
I am wondering if you could freeze uneaten pieces of the ricipe.
I do. Some folks do not like the way eggs freeze, but we don’t mind. 🙂
I can’t wait to make this. Can I add nutritional yeast for that cheesy flavor … how much would you recommend? I also want to use fresh button mushrooms, would I need to cook the mushrooms first or add them without cooking them first?
Yes, I would cook the mushrooms first. For the nutritional yeast, the amount depends on personal preference. You could start with 1 tbsp to see if that is to your liking.
How is it dairy free when eggs are used?
Eggs are not considered dairy. Dairy means it came from animal milk. 🙂
Delicious!!
Can I use olive oil instead?
You can use whatever fat you like.
Delicious and easy to make. I doubled the recipe and baked it in a 9×13 casserole pan to be able to cut into squares for an office brunch. There weren’t any leftovers!
★★★★★
I just made this. Can’t wait to try it. I loved cutting all of the fresh veggies. Therapy.
I followed recipe, and let it rest for 5 minutes but it still came out WATERY! What did I do wrong?
I have made this several times, and it has never been watery. Did you cook your zucchinis before placing them into the quiche? Iy s hard to know what happened. Tomatoes can be very juicy so this can be a bit of a juicy, fresh quiche.
I don’t often review/comment on blog recipes (I really should more often) but had to come back here to say how impressed I was with this recipe. Warm or cold, this is absolutely delicious!! I have made this twice, once following the recipe exactly and the other adding a sprinkling of Parmesan. Heavenly. Thank you so much for sharing this recipe, I will be coming back to this one often!
★★★★★
So quick and easy! Mine turned out delicious! Healthy for breakfast, lunch and dinner with a side of fruit.
★★★★★
Has anyone used Just Eggs in this recipe?
This is delicious! I am dairy and gluten intolerant. I will be making this often!
Yay! So glad you liked it.
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
★★★★★