I love this recipe because it’s so simple and adaptable. There’s no pastry to worry about, so it’s lighter but still has that comforting, hearty feel of a traditional quiche. The mix of eggs, cheese, and vegetables makes it nourishing and full of flavour. It’s also a great way for me to use up leftover veggies, and it reheats beautifully. Plus, it’s perfect for meal prep since it keeps well and tastes just as good cold the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tsp Olive oil 1 Onion, Peeled and chopped 300 g (11 oz) Broccoli, Cut into florets 150 g (5 oz) Peas 8 Eggs, Beaten 150 g (5 oz) Cheese, Grated Sea salt and freshly ground black pepper Fresh chives to garnish, Optional
Directions
I start by preheating the oven to 180°C (350°F). Then, I heat the olive oil in a frying pan over medium heat and add the chopped onion. I cook it for 3–4 minutes until it starts to soften.
Next, I add the broccoli florets and cook for another 4–5 minutes until they begin to soften too. Then I stir in the peas and cook for a further 3 minutes.
Once the vegetables are ready, I transfer them into a shallow baking dish, making sure they’re evenly spread out. I pour the beaten eggs over the vegetables, then sprinkle the grated cheese evenly on top. I season generously with sea salt and freshly ground black pepper.
I bake the quiche for 25–30 minutes until it’s set but still slightly wobbly in the centre. After removing it from the oven, I let it cool for about 5 minutes before slicing. It’s delicious warm or cold, and I sometimes garnish it with a sprinkle of fresh chives.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Variations
I like to play around with different fillings depending on what I have in the fridge. Peas, mint, and feta make a lovely spring version, while spinach and feta give it a Mediterranean twist. Sometimes I add roasted peppers, mushrooms, or courgettes for extra vegetables. For a lighter flavour, I use half cheddar and half feta or goat’s cheese.
Storage/Reheating
I let the quiche cool completely before wrapping it well and storing it in the fridge for up to 3 days. It’s delicious cold, but when I want it warm, I reheat slices in the microwave or oven until hot through. This quiche also freezes really well — I wrap portions individually and freeze for up to 3 months. To serve, I defrost it overnight in the fridge and reheat as needed.
FAQs
Can I make this crustless quiche ahead of time?
Yes, I often make it the day before. It keeps well in the fridge and tastes great cold or reheated.
Can I freeze it?
Definitely. I wrap it tightly and freeze for up to 3 months, then defrost in the fridge before reheating.
What kind of cheese works best?
I usually use cheddar, but mozzarella, feta, or a mix of cheeses work beautifully too.
Can I use different vegetables?
Absolutely. I swap in spinach, peppers, courgettes, or mushrooms depending on what’s in season.
How do I stop the quiche from sticking?
I grease the dish lightly with oil before adding the ingredients to make sure it releases easily.
Can I use frozen vegetables?
Yes, I use frozen broccoli or peas — I just make sure they’re thawed and drained before adding them.
How do I know when it’s cooked?
The quiche should be set around the edges but still slightly soft in the centre. It will firm up as it cools.
What’s the best dish to use?
I like using a 25cm shallow pie dish — it helps the quiche cook evenly without being too flat.
Can I serve it cold?
Yes, it’s just as tasty cold, making it ideal for packed lunches or picnics.
Conclusion
I love this crustless quiche for how easy, healthy, and versatile it is. It’s the perfect dish for using up whatever vegetables I have on hand, and it never fails to turn out delicious. Whether I make it for brunch, dinner, or packed lunches, it’s always a simple, satisfying recipe that fits perfectly into busy everyday cooking.
A light, healthy, and flavourful crustless quiche packed with broccoli, peas, and cheese. This easy vegetarian recipe is naturally gluten-free, low in carbs, and perfect for any meal of the day.
Ingredients
1 tsp Olive oil
1 Onion, peeled and chopped
300 g (11 oz) Broccoli, cut into florets
150 g (5 oz) Peas
8 Eggs, beaten
150 g (5 oz) Cheese, grated (cheddar, feta, or a mix)
Sea salt and freshly ground black pepper, to taste
Fresh chives, to garnish (optional)
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a shallow baking dish with olive oil.
Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Add the broccoli florets and cook for 4–5 minutes until starting to soften, then stir in the peas and cook for a further 3 minutes.
Transfer the vegetables to the greased baking dish and spread them out evenly.
Pour the beaten eggs over the vegetables and sprinkle the grated cheese evenly on top.
Season generously with sea salt and freshly ground black pepper.
Bake for 25–30 minutes, until set but still slightly wobbly in the centre.
Let cool for 5 minutes before slicing. Serve warm or cold, garnished with fresh chives if desired.
Notes
Use frozen vegetables if preferred—just thaw and drain before adding.
Try different fillings such as spinach, roasted peppers, or courgettes.
Mix up the cheese with cheddar, feta, or goat’s cheese for different flavours.
Add cooked bacon, ham, or chicken for a non-vegetarian option.
Store in the fridge for up to 3 days or freeze for up to 3 months.
Reheat in the oven or microwave until hot, or enjoy cold.
