A crustless vegetable pie is a great way to enjoy a hearty, low-carb, and veggie-packed meal. It’s basically like a frittata or quiche without the pastry. Here’s a simple recipe:
Ingredients (serves 4–6)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup broccoli florets, chopped small
- 1 cup mushrooms, sliced
- 1–2 cloves garlic, minced
- 6 large eggs
- 1/2 cup milk or cream
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven:
- 375°F (190°C). Grease a 9-inch pie dish or oven-safe pan.
- Cook the vegetables:
- Heat olive oil in a skillet over medium heat.
- Sauté onion, bell pepper, zucchini, broccoli, and mushrooms for 5–7 minutes until slightly softened.
- Add garlic and cook for 1 more minute. Remove from heat.
- Mix the custard:
- In a bowl, whisk together eggs, milk, cheese, thyme, salt, and pepper.
- Assemble the pie:
- Spread the sautéed vegetables evenly in the pie dish.
- Pour the egg mixture over the vegetables, gently stirring to combine.
- Bake:
- Bake 30–35 minutes, until the eggs are set and the top is lightly golden.
- Let cool for 5–10 minutes before slicing.
- Serve:
- Can be eaten warm, at room temperature, or even cold.
💡 Tips:
- Use any veggies you like—spinach, kale, or asparagus work great.
- For a dairy-free version, substitute milk with unsweetened almond milk and skip the cheese or use a plant-based cheese.
- Sprinkle fresh herbs like parsley or chives on top for extra flavor.
If you want, I can also give a mini muffin version that makes crustless veggie pies in bite-sized portions—perfect for snacks or brunch. Do you want that version?
