Feta and Roasted Vegetable Crustless Quiche

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Do you love quiche, but hate working with pastry? If so, you’re not alone! I’m a good cook, but I’m not a particularly good pâtissière (I can barely spell the word).

Luckily, I’ve got the answer for you: crustless quiche! It’s quiche, without the crust.

This is an advertisement. Thank you to Barefoot Wine for sponsoring this post. Find out more here.

And I know what you’re probably thinking: What’s the point of eating quiche if you don’t get a flaky pastry crust?

Well, the point is:

  • colourful roasted vegetables, full of sweetness
  • chunks of creamy, salty feta cheese
  • a fluffy egg mixture infused with the bright flavour of herby pesto

This crustless quiche is absolutely delightful – and, you don’t have to faff about with pastry. Win win!

🥚 Is Crustless Quiche the same as Frittata?

Crustless quiche and frittata are very similar, and in some cases, the terms could probably be used interchangeably.

However, in this crustless quiche recipe, I added a small amount of flour to the egg mixture, which helps to make it a bit of a sturdier texture – as opposed to a light and fluffy frittata. If you need your quiche to be gluten-free, you can skip the flour altogether, but be aware that the end result might be a little more delicate.

Barefoot wine laid on a table with crustless quiche.

🍷 How to Serve Crustless Quiche

For me, this veggie-packed quiche is the perfect light meal to share with friends in the sunshine – one of those days where wine is justifiable at any hour, whether it’s brunch, lunch, or dinner… Can you imagine sitting outdoors, munching on this colourful meal, and sipping a glass of red wine in the sunshine…? Absolute heaven!

I decided to serve my vegetable quiche with some herby new potatoes, fresh salad, and a glass of Zinfandel from Barefoot Wine. If you’re serving your quiche as more of a brunch dish, try it with fresh fruit, and crusty bread and butter. I can feel the sunshine on my face already.

I tend to lean towards white wine rather than red, but this was actually a really good combination, and the Barefoot Zinfandel was perfectly smooth to drink – went down a treat. I’m no wine expert, so here’s a quote from someone who knows a lot more about the stuff than I do:

5 star rating
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“The robust and fruity character of Barefoot California Zinfandel makes it an ideal companion for cheese-centric dishes like a Vegetarian Quiche. Zinfandel’s bold berry notes and subtle spice perfectly complement the creamy richness of the cheese. This pairing highlights Zinfandel’s versatility, demonstrating its prowess in elevating the diverse flavours of vegetarian cuisine while showcasing its affinity for cheese.”
Jennifer Wall
Winemaker, Barefoot Wine

Would you try a glass of Zinfandel with your vegetable quiche? Or would you go for a white or rose wine instead?

A glass of Barefoot Zinfandel red wine.

🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for feta and roasted vegetable crustless quiche laid out with text overlay.
  • eggs
  • cream – different countries seem to offer different kinds of milk and cream, with different names. The cream I used, single cream, is 19% fat, so try to find an option that has a similar amount of fat, or a little less. You could even just use milk, if you can’t get the right cream.
  • self-raising flour – as mentioned, this helps to make the mixture sturdy enough to work as a quiche, rather than a frittata. If you can’t get self-raising flour, use plain flour plus a teaspoon of baking powder.
  • pesto – I used green pesto. This brings a lovely flavour to the egg mixture.
  • feta cheese – crumble the cheese up when you add it to the egg mixture, but don’t crumble it too small! It’s nice to get chunky pieces of feta in the quiche. You could use a little grated cheddar too, if you like.
  • vegetables – I used peppers, zucchini (courgette), mushrooms, and red onion.

If you’re not keen on any of the vegetables I’ve chosen, you can swap them for any other veggie that roasts up nicely. Here are a few ideas:

  • broccoli
  • eggplant (aubergine)
  • asparagus
  • sweetcorn (no need to roast)
  • green beans (see instructions for how to roast green beans)

Becca’s Top Tip

The veggies do take quite a while to roast, so if you’re pushed for time, you can sauté them in a frying pan instead. They won’t be quite as tasty, but you’ll save about half an hour.

📹 Recipe Video

🔪 Equipment

I like to use a loose bottomed springform cake tin when I make homemade quiche. I know – it’s not your traditional quiche dish, but I find it works so much better than a flat pie tin, because:

  • The clip on the side and the loose bottom make it so easy to remove the quiche from the tin.
  • It gives a nice thick quiche, rather than a flat one – I think it looks so much better.
  • The metal heats up nicely and helps to prevent the egg from being too moist and soggy round the edges.

I’ll never go back to a ceramic pie dish!

Here’s a similar one on Amazon, with great reviews:

8-inch Springform Cake Tin
I use a springform cake tin just like this for any homemade quiche or pie (and occasionally for cake!).

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Vegetable and feta quiche with a slice removed.

🖨️ Printable Instructions

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A slice of vegetable crustless quiche on a plate with potatoes and salad.

Feta and Roasted Vegetable Crustless Quiche

This tasty vegetarian crustless quiche is packed with roasted vegetables and chunks of feta cheese – so much flavour, and no pastry!

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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Calories: 317kcal
Author: Becca Heyes


  • 1 red onion
  • 1 medium zucchini (courgette)
  • 2 bell peppers (I used red and orange)
  • ~ 6 medium mushrooms
  • 2 Tablespoons oil
  • 6 eggs
  • 200 ml (~ 3/4 cup) single cream (see notes)
  • 1 Tablespoon basil pesto
  • 1/4 teaspoon black pepper
  • 70 g (~ 1/2 cup) self-raising flour
  • 200 g (~ 7 oz) feta cheese, roughly crumbled
  • 1 teaspoon butter or oil


  • Cut the vegetables (red onion through mushrooms) into bitesized pieces (~ 2cm dice), and spread them on a baking tray.
    A tray full of colourful chopped vegetables.
  • Toss with a little oil, and roast at 180°C (Gas Mark 4 / 350°F) for around 45 minutes, stirring once or twice as they cook. They should end up quite well roasted, so there’s not too much excess moisture going into the quiche.
    Colourful roasted vegetables on a baking tray.
  • While the vegetables are roasting, crack the eggs into a mixing bowl, and beat them with a fork or whisk. Add the cream and pesto, and mix again. I also added plenty of black pepper.
    Beaten eggs in a jug with a dollop of pesto.
  • Next, add the flour, and beat thoroughly until the mixture is fairly smooth. You can sift the flour through a fine sieve first if you have one – otherwise, just make sure you press any lumps of flour with the back of the fork to mix them in thoroughly.
    Crustless quiche mixture in a measuring jug.
  • When the vegetables are well roasted, add them to the egg mixture, along with the roughly crumbled feta cheese (keep the chunks fairly big). Mix to combine – quite gently so you don’t break up the cheese.
    Beaten eggs with vegetables and feta mixed in.
  • Thoroughly grease an 8-inch springform cake tin – I find it easiest to use a pinch of butter and my fingertips. Spray oil also works well. Pour the egg mixture into the tin, and make sure the vegetables are spread evenly around the tin.
    Uncooked crustless vegetable quiche in a springform cake tin.
  • Bake for around 45 minutes, or until the quiche is golden brown on top, and no longer jiggly in the middle. If the eggs are browning before they’re fully set, cover the tin with foil and return to the oven (I didn’t need to do this, but it depends on how intense your oven is).
    Vegetarian crustless quiche in a springform cake tin.
  • Serve warm or cold.
    A slice of vegetable crustless quiche on a plate with baby potatoes and salad.



Different countries seem to offer different kinds of milk and cream, with different names. The cream I used, single cream, is 19% fat, so try to find an option that has a similar amount of fat, or a little less.


Nutrition Facts
Feta and Roasted Vegetable Crustless Quiche
Amount Per Serving (1 slice)
Calories 317 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Saturated Fat 9.7g49%
Cholesterol 206mg69%
Sodium 617mg26%
Potassium 371mg11%
Carbohydrates 18.3g6%
Fiber 1.7g7%
Sugar 4.9g5%
Protein 14.7g29%
Calcium 292mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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💭 Recipe FAQs

Can I eat this crustless quiche cold?

Absolutely – I love this quiche served cold in a lunchbox, or served warm for dinner. Just store any leftovers in the fridge for up to 3 days, and slice as needed.

How should I reheat leftover quiche?

If you’d prefer not to eat your quiche cold, it’s best reheated in the microwave. Since there’s no crust, you don’t need to worry about it getting soggy! Timings will depend on how cold the quiche is, and how big your slice is, but a couple of minutes is a good starting point.

Can I make the quiche gluten-free?

If you’re experienced with gluten-free flour, feel free to try using your favourite in this quiche. Alternatively, you can skip the flour altogether, but be aware that the end result will be less sturdy.

Can I serve crustless quiche for breakfast?

To me, quiche is more of a dinner food – hence the wine! But lots of people also serve quiche for breakfast or brunch, especially since it’s crustless. Cook it up the day before, and slice as much as you need in the morning.

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