In Partnership WithHidden Valley Ranch

Recipe: Veggie Ranch Crustless Quiche

published May 17, 2019
Veggie Ranch Crustless Quiche

Breakfast for dinner is always a fun family-favorite. Make it even more flavorful by giving the eggs a big boost of flavor with ranch seasoning.

Serves4 to 8

Prep10 minutes

Cook55 minutes to 1 hour 10 minutes

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Credit: Rikki Snyder

Quiche is just as much at home on the dinner table as it is at brunch. This crustless version is chock full of veggies, but since there’s no dough to make, it’s easy to throw together—and gluten-free to boot. One additional seasoning helps change up an ordinary quiche into something you’ll make again and again.

Credit: Rikki Snyder

Wait—Isn’t This a Frittata?

You may be looking at that picture and thinking that what we have here is a frittata, not a quiche. But we promise you, it’s a quiche. The difference between the two isn’t so much about the crust (or lack of one), but more about the custard. Quiches use milk or cream to become a light, airy pie while a frittata is essentially a flat omelet—sans custard. And this fluffy affair is very much the former.

Credit: Rikki Snyder

The Secret Seasoning

Versatility is what makes this quiche a keeper since it’s a great way to use up the bits and pieces of veggies that you might have in your crisper drawer. You can use anything from cauliflower to fresh tomatoes, and it’s all held together with a custard that’s boldly flavored thanks to the help of a Hidden Valley Ranch Seasoning Shaker. The ranch seasoning flavors the custard so that every bite gets a great zesty flavor. In fact, keep a shaker in the pantry for you want to elevate any egg dish.

While this quiche can be served warm, it’s also great at room temperature if you want to pack a protein-filled lunch, making this a great meal for any time of the day.

Veggie Ranch Crustless Quiche

Breakfast for dinner is always a fun family-favorite. Make it even more flavorful by giving the eggs a big boost of flavor with ranch seasoning.

Prep time 10 minutes

Cook time 55 minutes to 1 hour 10 minutes

Serves 4 to 8

Nutritional Info


  • 1 tablespoon

    unsalted butter

  • 1

    large yellow or white onion, thinly sliced

  • 3 to 4 cups

    chopped vegetables (see Recipe Note)

  • 8

    large eggs

  • 1 cup

    whole or 2% milk

  • 1 cup

    shredded cheddar or other cheese

  • 2 teaspoons

    Hidden Valley® The Original Ranch® Seasoning

  • 1 teaspoon

    kosher salt, plus more for seasoning

  • 1/2 teaspoon

    freshly ground black pepper, plus more for seasoning


  1. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Melt the butter in a cast iron or ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook until golden-brown and starting to caramelize, about 10 minutes. (If your skillet isn’t ovenproof, transfer the onions to a deep dish pie plate after they're cooked.)

  3. Remove the pan from the heat. Spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look fairly full.

  4. Place the eggs, milk, cheese, Hidden Valley® Ranch Seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl and whisk until the eggs are broken up. Pour over the vegetables and onions.

  5. Bake until the eggs are just set and the surface is lightly browned, 45 minutes to 1 hour. Let the quiche cool at least 20 minutes before serving, or the quiche can be served at room temperature. Slice into wedges.

Recipe Notes

Vegetable options: For hardier vegetables — like broccoli, cauliflower, or winter squash — steam or cook them before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, zucchini, spinach, or any other quick-cooking vegetable, just use them fresh.

Storage: Leftovers can be refrigerated for up to 4 days.