If you’re craving a nutritious and satisfying meal without the hassle of making a crust, this crustless four-layer veggie quiche is the answer. It’s packed with layers of sweet potato, russet potato, zucchini, and yellow squash. Adding to the mix are protein packed eggs, a blend of three cheeses, fresh corn off the cob and fresh herbs. Perfect for a gluten-free brunch, lunch, or dinner option! Inspired by our visit to delicious Harken Cafe & Bakery in the heart of Charleston!
Key To Making Crustless Four Layer Veggie Quiche
The key to making this delicious and nutritious dish is using a mandolin to create paper think veggie layers. What is a mandolin? It is an easy way to slice your vegetables to a very consistent, thin size for uniform layering. Perfect for this recipe, potato gratin, salads and more! You can find a variety of mandolins options on Amazon or Sur La Table. Just be careful – the blades are sharp! If you don’t have a mandolin, you can use a very sharp knife and practice your expert thin slicing knife skills!
Of course you also need a round quiche dish for baking your vegetarian creation! You can go from basic to fancy, but make it nice since you will most likely be serving this dish right out of the oven!
Prepare Your Ingredients and Get Slicing
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan. Preparing your veggies is the most time consuming part of this dish, but moves along fast thanks to your mandolin! Peel your potatoes and wash your zucchini and yellow squash. Set your mandolin on the desired thickness and start thinly slicing your sweet potato, russet potato, zucchini, and yellow squash for even slices. Put a baking tray underneath to easily catch your vegetables. Once done, toss your sliced veggies in olive oil and set aside.
Boil your corn on the cob until done. Slice off the corn from the cob. Set aside for later.
Make the Egg and Cheese Mixture
For the egg mixture, whisk together the eggs, milk, salt and pepper. Mix in corn into the wet mixture. In a separate bowl, mix the ricotta, shredded parmesan cheese, and fresh basil in a large bowl.
Time To Layer Your Veggie Quiche
Place your greased quiche dish next to your sheet pan of sliced veggies and begin to layer. Arrange the sweet potato slices evenly in a layer at the base. Next layer your sliced yellow squash, followed by ricotta mixture in the center. Top with a layer of russet potato followed by a full layer of zucchini. Pour your egg mixture gently into the prepared pie dish, making sure the veggies are coated. Top with fresh basil and shredded white cheddar cheese.
Now you’re ready to bake! Place the quiche in the preheated oven and bake for 40-45 minutes, or until the top is golden and the center is set. This recipe takes at least an hour to cook through – but monitor your oven as oven temperatures vary. You can tell if the bubbly sides are watery and the egg has not quite set. Once golden on top, the quiche is ready to serve! Top with a little extra fresh basil, slice and enjoy your luscious vegetarian dish!
Crustless Four Layer Veggie Quiche
Ingredients
- 1 medium sweet potato, thinly sliced
- 1 medium russet potato, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 4 large eggs
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1/2 cup white cheddar cheese, shredded
- 1/4 cup milk of choice
- 2 tbsp olive oil
- fresh basil
- salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan.
- Peel your sweet potato, russet potato, and wash your zucchini and yellow squash.
- Set your mandolin on the desired thickness and start thinly slicing your sweet potato, russet potato, zucchini, and yellow squash for even slices. Put a baking tray underneath to easily catch your vegetables. Once done, toss your sliced veggies in olive oil and set aside.
- Boil your corn on the cob until done. Slice off the corn from the cob. Set aside for later.
- For the egg mixture, whisk together the eggs, milk, ricotta, shredded parmesan cheese, and fresh herbs in large bowl. Add salt and pepper to taste. Mix in corn into the wet mixture.
- Place your greased quiche dish next to your sheet pan of sliced veggies and begin to layer. Arrange the sweet potato slices evenly in a layer at the base. Next layer your sliced yellow squash, followed by the cheese mixture. Top with sliced russet pototo followed by a top layer of sliced zucchini. Pour your egg mixture gently into the prepared pie dish, making sure the veggies are coated with the egg mixture. Top with fresh basil and shredded white cheddar cheese.
- Place the quiche in the preheated oven and bake for approximately one hour, checking on it at the 50 minute mark. Quiche is ready once top is golden and the center and sides are fully set. Top with a little extra fresh basil, slice and enjoy your luscious vegetarian dish!
Tips:
- Veggie Prep: If your slices are too thick, the quiche might take much longer to cook, so aim for thin, even slices to ensure everything bakes perfectly.
- Cheese Variations: Try swapping cheddar with feta or goat cheese for a different flavor profile.
- Fresh Corn v Canned: If you don’t have fresh corn on hand, you can use canned corn. Fresh corn provides a little extra freshness and crunch over canned corn.
- Add with a Side Salad: Pairs well with a fresh green salad for more veg!
Crustless Four Layer Veggie Quiche
You Will Love Crustless Four Layer Veggie Quiche
This crustless four-layer veggie quiche offers a balanced combination of flavors and textures. The sweetness of the potatoes, the lightness of the zucchini and squash, and the richness of the ricotta and other two cheeses create a delicious, wholesome dish. Whether you’re serving it for brunch or dinner, this veggie quiche is comforting, while keeping things light and gluten-free!
Enjoy your healthy, veggie-packed meal! For more vegetarian options, check out our Quick and Healthy Zucchini Bread or Heirloom Tomato Tart!
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