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+ servings
Plate with a slice of vegetable quiche and buttered bread.

Italian Vegetable Quiche

Easy to make crustless vegetable quiche.
Course Main Course
Cuisine Italian
Keyword Italian vegetable quiche, vegetable quiche
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 402kcal
Author Joe Boyle


  • 6 to 8 oz. button mushrooms, cleaned and sliced
  • 1 sweet bell pepper, diced
  • 1 medium sized zucchini, sliced thinly
  • 2 tbsp extra virgin olive oil
  • 1 cup cooked ham, diced, about 8 ounces
  • 1 lbs ricotta cheese
  • 1 cup mozzarella cheese, grated
  • 3 lg eggs, beaten
  • 1 can spinach, (14 to 16 oz.), thoroughly drained and dried
  • 1 1/2 tbsp dried dill weed
  • 1 tsp salt
  • 1 tsp black pepper


  • Preheat oven to 350°.
  • In a large skillet on medium high heat, add the olive oil and saute the mushrooms until the moisture is release and evaporated, (5 or 6 mins.), then add the pepper and zucchini and cook until slightly softened, (5 to 7 minutes). Remove to a large bowl to cool, 10 mins.
  • Once cooled, add the remaining ingredients and fold together. Be sure to drain the spinach well and squeeze as much moisture out as you can. I use paper towels for this.
  • Place ingredients into a greased, 9 1/2 inch pie plate, (or similar oven safe container), and place into the oven, 45 to 55 minutes until the edge starts to brown.
  • Let cool 15 to 20 minutes before serving.


  1. Serve with good, crusty bread.
  2. Leftovers are delicious and can be re-heated in the microwave or frozen.


Calories: 402kcal