Summer Vegetable Crustless Quiche
Summer Vegetable Crustless Quiche is everything I love about summer cooking—fresh vegetables, simple ingredients, and easy preparation. Without a crust, it’s lighter than a traditional quiche and comes together with very little effort, making it perfect for busy mornings, lazy weekend brunches, or an easy weeknight dinner.
Sweet corn, zucchini, colorful bell peppers, crispy bacon, and Parmesan cheese make every bite delicious, while the buttery toasted panko topping adds just the right amount of crunch.
One slice is never enough.
Don’t let the word quiche fool you—this recipe is incredibly easy to make. Since there’s no crust, you can skip the rolling, chilling, and blind baking and get right to the good stuff!
Start by sautéing the zucchini, bell peppers, and sweet corn just until they’re tender. You’re not trying to cook them all the way through here—they’ll finish cooking in the oven. Stir in the crispy bacon and set the mixture aside while you prepare the egg filling.
The filling couldn’t be easier. Simply blend the eggs, Greek yogurt, salt, and fresh thyme until smooth, then pour the mixture into your prepared quiche dish. Sprinkle the Parmesan over the eggs before spooning the vegetables on top. Don’t worry if some of the vegetables sink into the egg mixture—that’s exactly what you want.
While the quiche bakes, toast the panko in a little butter and olive oil until it’s golden brown. During the last few minutes of baking, sprinkle the toasted crumbs over the quiche for a buttery, crispy topping that’s worth the extra step.
Once the center is set, let the quiche rest for about 10 minutes before slicing. It’s delicious served warm, but it also tastes great at room temperature or even cold from the refrigerator, making it perfect for meal prep, brunches, or an easy lunch throughout the week.
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Summer Vegetable Crustless Quiche
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour & 30 minutes
Ingredients
Quiche:
- 3 ears fresh corn
- 3/4 cup plain Greek yogurt
- 7 large eggs
- 1 tsp kosher salt
- 1 tbsp fresh thyme leaves
- 1 tbsp extra virgin olive oil
- 1 medium garlic clove, finely minced
- 2 small zucchini, diced
- 5 mini bell peppers, diced
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 4 slices bacon, cooked until crisp and crumbled
- 1 cup grated Parmesan cheese
Crispy Topping:
- 1 tsp butter
- 1 tsp extra virgin olive oil
- 1/3 cup panko breadcrumbs
Instructions
Preheat the oven to 350°F. Generously coat a 9-inch quiche or pie dish with cooking spray and spread it evenly with a paper towel.
Cut the kernels from the corn cobs and set aside.
In a blender, combine the Greek yogurt, eggs, and 1 teaspoon kosher salt. Blend until smooth, then stir in the fresh thyme.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Stir in the zucchini, bell peppers, 1/2 teaspoon kosher salt, and black pepper. Cook for about 5 minutes, stirring occasionally. Add the corn and continue cooking for another 5 minutes, or until the vegetables are just tender. Stir in the cooked bacon and remove from the heat.
Using the same skillet, melt the butter with the olive oil over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown, about 5 minutes. Remove from the heat.
Pour the egg mixture through a fine-mesh sieve into the prepared baking dish. Sprinkle the Parmesan cheese evenly over the eggs.
Spoon the vegetable mixture evenly over the cheese. Some vegetables will sink while others remain on top, creating a colorful presentation.
Bake for 30 minutes. Remove the quiche from the oven and sprinkle the toasted panko evenly over the top. Return to the oven and bake for an additional 10 to 15 minutes, or until the center is set and no longer jiggles when gently shaken.
If the topping begins to brown before the center is fully cooked, loosely tent the quiche with foil and continue baking until done.
Let the quiche rest for about 10 minutes before slicing. Garnish with additional fresh thyme, if desired.
Chef’s Notes:
- Fresh corn gives the sweetest flavor, but frozen corn can be substituted when it’s out of season. Thaw and drain it well before using.
- For a vegetarian version, simply omit the bacon.
- This quiche reheats beautifully, making it an excellent make-ahead breakfast or lunch.
- Store leftovers covered in the refrigerator for up to 4 days.
- Delicious served warm, at room temperature, or chilled.
Recipe inspired by The Cafe Sucre Farine
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