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    Crustless Veggie Quiche

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    Enjoy the flavors of your favorite veggies in this savory Veggie Quiche. It’s the most fun, simple and flavorful way to use up all the leftover veggies. A quick, no-fuss delicious breakfast for the entire family!Crustless veggie quiche - Ruchiskitchen

    Sunday 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!

    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 chutney on the side, and I can assure you that everyone will love it!

    Crustless Veggie Quiche | ruchiskitchen.com

    What is a Quiche?

    A quiche is a baked dish or tart made with a savory filling and thickened with eggs. For my little one who is allergic to eggs, I decided to make a quiche without eggs. Trust me; it tastes delicious!

    How to make a Vegetarian Quiche recipe?

    This crustless veggie quiche is quite simple and easy to make. 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, yogurt, baking soda, and baking powder.  All these ingredients hold the quiche shape perfectly. 

    Prepare the base, garnish with any vegetable you have on hand, and bake as directed. 

    Garden vegetable Crustless Quiche | ruchiskitchen.com

    Fully customizable!

    This is a very versatile recipe that can be customized to your liking. Feel free to add any seasonal vegetables you have on hand. Some tested and tried options are – 

    • broccoli,
    • asparagus,
    • spinach,
    • peas, and
    • mushrooms. 

    Veggie quiche - Ruchiskitchen

    Highlights!

    This delicious farmer’s market breakfast 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. Its: 

    • 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

    Pan-size required to bake this quiche!

    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.

    So, if you have never attempted making a quiche before, I would suggest, go for it. I am sure it’s going to be your family favorite too!

    Hope you’ll give this quiche recipe a try and let me know how it turns out! Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂

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    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!!
    Print
    4.17 from 6 votes
    Course Breakfast
    Cuisine Indian
    Keyword Crustless Vegetable Quiche Recipe, Farm Fresh veggie Quiche Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 8 SERVINGS
    Calories 199kcal
    Author Ruchi

    Ingredients

    FOR THE BASE

    • 2 cups Semolina
    • 1.5 cup Vegan 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 cup Water (adjust accordingly)

    VEGGIES FOR TOPPING

    • 1/4 cup Sliced or chopped onions
    • 12 pieces of Small tomatoes, cut into circles
    • 5 pieces of Small Carrots, cut into circles
    • 1 medium Zucchini, cut into circles
    • 1 teaspoon Dried mint leaves, crushed
    US Customary - Metric

    Instructions

    • Cut veggies of your choice in circles.
      Crustless Veggie Quiche - Ruchiskitchen
    • Assemble ingredients. Preheat oven @350 degree F.
    • Combine yogurt with baking soda, baking powder, salt, green chili paste and oil.
    • Add semolina and beat it well. Beat rapidly to incorporate air into the batter.
      Crustless Veggie Quiche - Ruchiskitchen
    • 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.
    • Grease a quiche pan or a 9 inch baking tray.
      Crustless Veggie Quiche - Ruchiskitchen
    • Add crushed black pepper and vinegar to the batter.
    • Beat it well.
    • Pour batter in the greased tray.
    • Top with onions.
    • Add veggies of your choice.
      Veggie quiche - Ruchiskitchen
    • Decorate as you please. Kids will love to try their hand on this one.
    • Bake for 20-25 minutes.
    • Remove from oven and grease the top with olive oil or melted butter.
    • Run a knife around the edges to loosen the quiche.
    • Cut yourself a slice and enjoy with your favorite dressing or chutney.
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

    Nutrition Information

    Nutrition Facts
    Crustless Veggie Quiche
    Amount Per Serving
    Calories 199 Calories from Fat 18
    % Daily Value*
    Total Fat 2g 3%
    Cholesterol 2mg 1%
    Sodium 93mg 4%
    Potassium 224mg 6%
    Total Carbohydrates 34g 11%
    Dietary Fiber 2g 8%
    Sugars 2g
    Protein 9g 18%
    Vitamin A 3.7%
    Vitamin C 6.4%
    Calcium 9.3%
    Iron 11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe Notes

     
    Substitutes!
    - I have used dairy-free yogurt for this recipe, but feel free to sub it with regular yogurt.
    - Please use store-bought thick yogurt for this recipe. If planning to use homemade yogurt, strain through a cloth and use the thick portion.
    - Add water slowly. The batter should be of a thick pouring consistency. To begin with, add 3/4 cup of water. 
    Make ahead recipe!
    - This quiche can be made the night before and reheated in the morning in the microwave. 
    - A 40-second reheat in the microwave and a delicious breakfast is ready to be devoured!
     
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    1. Fareeda says

      May 9, 2019 at 12:55 am

      How many teaspoons of salt did you use? I know the recipe states salt to taste.

      Thanks, I am planning to make this quiche this weekend.
      Thanks.

      Reply

      • Ruchi says

        May 9, 2019 at 8:52 am

        Fareeda, you can go ahead and add 1.5 teaspoons of salt, taste the mixture and if needed add another 1/2 teaspoon to it.
        But again it’s entirely up to one’s taste.

        Reply

    7. Marisa Franca says

      January 12, 2019 at 10:01 am

      What a beautiful and colorful quiche. This would be perfect for a Sunday brunch. Lots of good for you ingredients that will satisfy but not make you feel stuffed. I will love trying out your recipe.

      Reply

    11. Veena Azmanov says

      January 10, 2019 at 2:28 pm

      I love semolina baked quiches. My aunt used to make something similar every time she invited us for meals. She was allergic to eggs too. This look so good. I love how simple and easy this is. Love how pretty you decorated th quiche too.

      Reply

    13. Sherri says

      January 10, 2019 at 8:35 am

      Gorgeous quiche! Love the colorful veggies! What a creative way to make it egg-free, too! And, I just have to tell you that I love your rainbow whisk and I need to get one! 🙂

      Reply

    14. Lesley says

      July 17, 2017 at 6:26 pm

      Nice recipe, quick and easy! It was a perfect breakfast. I also added some frozen broccoli and spinach. Loved it. Thanks for sharing!!

      Reply

    16. Mahak Miglani says

      June 14, 2017 at 7:35 pm

      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

      Reply

    19. Naomie Moore, Castaic, CA says

      May 21, 2017 at 11:46 pm

      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!

      Reply

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