Recipe: 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
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.
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.
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
Serves4 to 8
Nutritional Info
Ingredients
- 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
Instructions
Arrange a rack in the middle of the oven and heat to 400°F.
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.)
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.
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.
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.