Crustless Veggie Quiche

Enjoy the flavors of your favorite veggies in this Crustless Veggie Quiche. A quick, no-fuss healthy breakfast for the entire family!!

Crustless Veggie Quiche | ruchiskitchen.comSunday mornings is our complete relax time. It’s usually dedicated to long sleep-ins, morning walks followed by a leisurely breakfast. And if it’s raining, it adds all the more charm – calls for something warm and fresh with a cup of hot coffee or tea. I have the perfect recipe for a rainy day like today – a hearty and savory crustless veggie quiche, right out of the oven!

This delicious farmer’s market quiche or savory cake is packed with tons of fresh flavors and is a perfect way to start your day. It has everything you crave for in a breakfast and is: 

  • Healthy
  • Loaded with veggies
  • Extremely satisfying and filling
  • Tastes amazingly delicious
  • And takes only 30 minutes from start to finish. 

Crustless Veggie Quiche | ruchiskitchen.com

Now on to the recipe!

Traditionally, quiche has a crust and is made with eggs and veggies. My son who is allergic to eggs loves the way quiche is made and presented. So to satisfy his craving for quiche, this is my way of making a crustless quiche without eggs or let’s call it a mock quiche

This crustless veggie quiche is quite simple and easy to make. Basically, all you have to do is mix the ingredients, top with veggies and bake. It’s THAT easy. 

The base for this quiche is made with semolina that holds its shape perfectly. And as an added bonus, it’s a very versatile recipe that can be customized to your liking.

Prepare the base, garnish with basically any vegetable you have on hand, and bake as directed. This quiche is good with all spring and seasonal vegetables like broccoli, asparagus, spinach, peas and mushrooms. 
Garden vegetable Crustless Quiche | ruchiskitchen.com

This recipe bakes 2 – 9 inch quiche. But can be baked into a single large – deep dish casserole too. If feeding a large crowd, you might want to double up on the recipe.

Crustless veggie quiche is not an average breakfast recipe, it’s great for weekend brunches and can be taken with you to work or to picnics and potlucks. Simply serve with a chutney on the side and I can assure you that everyone will love it!

Crustless Veggie Quiche | ruchiskitchen.com

Recipe Inspiration – This is a very old recipe that was published some 25-30 years back in a leading Indian magazine. Have been making it since then. It’s a fail proof tested and tried recipe and I am sure it’s going to be your family favorite too! So, if  you never have attempted making a quiche before, I would suggest go for it. 

Hope you’ll give this quiche recipe a try and let me know how it turns out! Either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

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Crustless Veggie Quiche
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
Enjoy the flavors of your favorite veggies in this Crustless Veggie Quiche. A quick, no-fuss healthy breakfast for the entire family!!
Servings Prep Time
2 QUICHES 10 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
2 QUICHES 10 MINUTES
Cook Time
25 MINUTES
Crustless Veggie Quiche
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
Enjoy the flavors of your favorite veggies in this Crustless Veggie Quiche. A quick, no-fuss healthy breakfast for the entire family!!
Servings Prep Time
2 QUICHES 10 MINUTES
Cook Time
25 MINUTES
Servings Prep Time
2 QUICHES 10 MINUTES
Cook Time
25 MINUTES
INGREDIENTS
FOR THE BASE
  • 2 cups Semolina
  • 1.5 cup Thick yogurt
  • 1 teaspoon Green Chili paste (optional)
  • 1/2 teaspoon Baking soda
  • 1.5 teaspoon Baking powder
  • 2 teaspoon Vinegar
  • 3/4 teaspoon Black Pepper powder
  • 2 teaspoon Oil
  • Salt to taste
  • 3/4 -1 cup Water (adjust accordingly)
VEGGIES FOR TOPPING
  • 1/4 cup Sliced or chopped onions
  • 10-12 pieces of Small tomatoes, cut into circles
  • 4-5 pieces of Small Carrots, cut into circles
  • 1 medium Zucchini, cut into circles
  • 1 teaspoon Dried mint leaves, crushed
CHANGE SERVING SIZE: QUICHES
CHANGE UNITS:
METHOD
  1. Cut veggies of your choice in circles.
  2. Assemble ingredients. Preheat oven @350 degree F.
  3. Combine yogurt with baking soda, baking powder, salt, green chili paste and oil.
  4. Add semolina and beat it well. Beat rapidly to incorporate air into the batter.
  5. Add water to make a thick pouring consistency batter. I have used a little over 3/4 cup (but less than 1 cup) of water to make a thick batter.
  6. Grease a quiche pan or a 9 inch baking tray.
  7. Add crushed black pepper and vinegar to the batter.
  8. Beat it well.
  9. Pour batter in the greased tray.
  10. Top with onions.
  11. Add veggies of your choice.
  12. Decorate as you please. Kids will love to try their hand on this one.
  13. Bake for 20-25 minutes.
  14. Remove from oven and grease the top with olive oil or melted butter.
  15. Run a knife around the edges to loosen the quiche.
  16. Cut yourself a slice and enjoy with your favorite dressing or chutney.
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10 Responses

  1. Sujata Roy says:

    Superb recipe. Thanks for sharing.

  2. Mahak Miglani says:

    Hey I tried it baked for 25 min .. but it did not get cooked .. it was raw from inside .. what may I have done wrong

  3. Aditi says:

    Looks lovely ruchi. Am too trying this one for breakfast.

  4. Sunanda says:

    Looks fab. Trying it for tomorrow’s breakfast!

  5. Naomie Moore, Castaic, CA says:

    Looks amazing! I have a similar recipe a friend shared with me some 20 odd years ago, and yes, always a crowd pleaser! Great job and thank you!

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