This vibrant Roasted Vegetable and Feta Crustless Quiche transforms humble root vegetables into a stunning, nutritious meal that works for breakfast, brunch, or dinner. By replacing the traditional pastry crust with a flavorful base of grated sweet potato and parsnips, this dish delivers impressive flavor with fewer calories and more nutrients. The combination of sweet root vegetables, savory leeks, and tangy feta creates a perfect balance of flavors, while the protein-rich egg mixture binds everything together into a satisfying dish that’s as beautiful as it is delicious.
Ingredients
For the Vegetable Base:
- 1 medium sweet potato (about 8 ounces/225g), grated
- 2 medium parsnips (about 8 ounces/225g total), grated
- 1 medium bell pepper (any color), diced small
- 1 medium leek, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Egg Mixture:
- 6 large eggs
- ½ cup (120ml) milk of choice (dairy or plant-based)
- ¼ cup fresh herbs (parsley, dill, chives, or a mixture), chopped
- 4 ounces (115g) feta cheese, crumbled
- 2 tablespoons nutritional yeast (optional, for extra savory flavor)
- ¼ teaspoon smoked paprika
Instructions
Preparing the Vegetable Base
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- Using a box grater or food processor with a grating attachment, grate the sweet potato and parsnips. Place in a large mixing bowl.
- Dice the bell pepper into small pieces (about ¼-inch cubes) and add to the bowl.
- Clean the leek thoroughly to remove any grit, then slice the white and light green parts thinly into half-moons. Add to the bowl.
- Add minced garlic, olive oil, dried thyme, salt, and black pepper to the vegetable mixture.
- Toss thoroughly to ensure all vegetables are evenly coated with oil and seasonings.
- Transfer the vegetable mixture to the prepared baking dish, spreading it evenly. Press down gently with a spatula to create a somewhat compact base.
- Place in the preheated oven and bake for 15 minutes to partially cook the vegetables.
Preparing the Egg Mixture
- While the vegetables are pre-baking, crack the eggs into a medium bowl.
- Add the milk, chopped fresh herbs, half of the crumbled feta cheese, nutritional yeast (if using), and smoked paprika.
- Whisk thoroughly until well combined and slightly frothy.
Assembling and Baking the Quiche
- After the vegetable base has pre-baked for 15 minutes, remove it from the oven but keep the oven on.
- Pour the egg mixture evenly over the hot vegetable base.
- Sprinkle the remaining feta cheese evenly over the top.
- Return the dish to the oven and bake for an additional 25-30 minutes, until the egg is completely set in the center and the top is lightly golden.
- To test for doneness, insert a knife in the center – it should come out clean with no runny egg mixture.
Serving
- Remove from the oven and allow the quiche to cool for 10 minutes before slicing. This resting period helps the quiche set properly and makes it easier to cut clean slices.
- Slice into 6-8 portions and serve warm or at room temperature.
Nutritional Information and Timing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6-8
Nutritional Information (per serving, based on 8 servings):
- Calories: 210
- Protein: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Fat: 12g
- Sodium: 480mg
Cooking Tips and Tricks
- Vegetable preparation: Grate the root vegetables just before using to prevent oxidation and moisture loss. If prepping ahead, store grated vegetables in cold water with a splash of lemon juice, then drain and pat dry before using.
- Perfect leek cleaning: Slice the leek first, then soak the slices in a bowl of cold water for a few minutes, allowing any grit to sink to the bottom. Lift the leeks out rather than pouring them through a strainer.
- Even cooking: Make sure your vegetable base is an even thickness throughout the dish to ensure uniform cooking. Press down gently but firmly when creating the base.
- Cheese distribution: Reserving half the feta for the top ensures you get both integrated flavor and attractive, browned cheese on the surface of your quiche.
- Preventing a watery quiche: If your vegetables seem particularly moist after grating, place them in a clean kitchen towel and squeeze gently to remove excess moisture before mixing with seasonings.
- Testing doneness: The center of the quiche should be set but still have a slight jiggle when the pan is gently shaken. Over-baking can lead to a rubbery texture.
- Enhanced browning: For an extra golden top, switch your oven to broil for the final 1-2 minutes of cooking, watching carefully to prevent burning.
Variations and Substitutions
- Seasonal vegetable swaps: Replace sweet potato and parsnip with other grated root vegetables like carrots, turnips, or butternut squash depending on what’s in season.
- Cheese alternatives: Substitute goat cheese, sharp cheddar, or halloumi for the feta. For a dairy-free version, use a firm plant-based cheese that melts well.
- Protein additions: Add 1 cup of diced cooked chicken, turkey, or crumbled cooked sausage to the vegetable mixture for a more substantial meal.
- Mediterranean variation: Include ¼ cup each of chopped sun-dried tomatoes and pitted kalamata olives, and use oregano instead of thyme.
- Herb garden mix: Use whatever fresh herbs you have available—basil, oregano, thyme, and sage all work beautifully in this versatile recipe.
- Dairy-free option: Use unsweetened almond, oat, or soy milk and replace the feta with nutritional yeast or dairy-free cheese for a completely plant-based protein boost.
- Spice variations: Add ½ teaspoon of curry powder, za’atar, or herbes de Provence to the vegetable mixture for different flavor profiles.
Common FAQs
Can I make this quiche ahead of time?
Yes! You can prepare the entire quiche up to 2 days ahead and refrigerate it. Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through. You can also prepare just the vegetable base a day ahead, refrigerate it, and then add the egg mixture and bake when ready to serve.
Why is my quiche watery?
This usually happens when the vegetables release too much moisture during cooking. Make sure to pre-bake the vegetable base as directed, and consider patting the grated vegetables with paper towels before mixing with seasonings if they seem particularly wet.
Can I freeze this crustless quiche?
Yes, this quiche freezes well. Cool completely, cut into portions, and freeze individually wrapped pieces for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 15-20 minutes.
How can I tell when the quiche is perfectly cooked?
The top should be lightly golden, and the center should be set but still have a slight jiggle when you gently shake the pan. A knife inserted in the center should come out clean with no runny egg mixture, but still moist.
Can I use frozen vegetables for this recipe?
While fresh vegetables provide the best texture, you can use frozen in a pinch. Thaw completely and squeeze out excess moisture before using. You may need to extend the pre-baking time by 5-10 minutes to ensure all moisture evaporates.
Storage and Make-Ahead Tips
- Refrigeration: Store cooled leftover quiche in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat individual slices in a 350°F (175°C) oven for 10 minutes until warmed through. Microwave reheating works in a pinch (1-2 minutes on medium power), but may cause the texture to become slightly rubbery.
- Freezing instructions: Cool completely, then wrap individual portions in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Meal prep strategy: Bake this quiche on Sunday, portion it out, and enjoy easy, nutritious breakfasts or lunches throughout the week.
- Make-ahead components: Grate vegetables and store covered in the refrigerator for up to 2 days. Prepare the herb and egg mixture the night before and refrigerate separately, then assemble and bake when needed.
This Roasted Vegetable and Feta Crustless Quiche is a versatile, nutritious dish that showcases seasonal vegetables in an elegant way. Perfect for everything from casual family breakfasts to special brunches with friends, this recipe proves that healthier options can be just as satisfying and flavorful as their more traditional counterparts. With its beautiful colors, savory aromas, and delicious taste, this quiche is sure to become a regular in your meal rotation.
