Go Back
To make a tasty quiche sans pâte aux légumes, you need simple ingredients. Start with four large eggs and a cup of whole milk. This mix gives the quiche its rich texture. You also need one cup of grated cheese, like Gruyère or Cheddar, for that creamy flavor. Vegetables add both taste and color. I love using one medium zucchini, one red bell pepper, and a cup of chopped spinach. Cherry tomatoes and onions bring sweetness and depth. Don't forget two cloves of minced garlic and some dried thyme for flavor. Finally, salt, pepper, and olive oil will help bring everything together.

Quiche Sans Pâte aux Légumes

Looking for a delicious, healthy meal? Try quiche sans pâte aux légumes, a crustless vegetable quiche that’s quick and simple to make! Packed with seasonal veggies and creamy cheese, this dish is perfect for any meal. Customize it with your favorite ingredients and enjoy a fluffy, flavorful quiche that's gluten-free and versatile. Ready to get cooking? Click through for the full recipe and discover how easy it is to create this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1 cup whole milk

1 cup grated cheese (such as Gruyère or Cheddar)

1 medium zucchini, thinly sliced

1 red bell pepper, diced

1 cup spinach, chopped

1/2 cup cherry tomatoes, halved

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley or basil for garnish

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with olive oil.

    In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

      Add the sliced zucchini and diced bell pepper to the skillet and cook for an additional 5-7 minutes, until softened. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the mixture with thyme, salt, and pepper, then remove from heat.

        In a large bowl, whisk together the eggs and whole milk until well combined. Stir in the grated cheese.

          Add the sautéed vegetable mixture to the egg and milk mixture, mixing until evenly distributed. Fold in the halved cherry tomatoes.

            Pour the filling into the prepared pie dish, spreading it evenly.

              Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the middle and lightly golden on top.

                Allow the quiche to cool for about 10 minutes before slicing.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                    Presentation Tips: Garnish the quiche with fresh parsley or basil and serve warm or at room temperature for a colorful and inviting presentation. You can also accompany it with a light salad for a delightful meal.