If you only try one new recipe this summer then please let it be this one! This Crustless Vegetable Quiche is delicious either hot or cold and makes the perfect accompaniment to a barbeque instead of the traditional salad.
class=”wp-image-1633″/>Crustless Vegetable Quiche
This is a delicious quiche, made with a combination of any vegetables of your choice. It is covered with a mixture of egg and cream, mixed with a little flour, and as it bakes it forms its own crust. So there’s no need for making pastry.
I purposely didn’t call this recipe ‘Zucchini and Mushroom Quiche’, even though those are the vegetables I chose to use. You can literally use any mixture of veggies that takes your fancy. Why not try substituting one of the veggies with butternut, or use a couple of cups of broccoli and cauliflower florets for a new take on cauliflower cheese. Anything goes – this is a great way of using up any veggies you might have lurking in your fridge.
This dish can be served this hot as a side dish with a roast, but it is also really good served cold as an alternative to a salad with a barbeque. You could even eat a slice by itself as a quick and easy lunch with a bowl of Orzo Pasta Summer Salad on the side.
How do you make a Crustless Vegetable Quiche?
See the recipe card further down in the post for printable instructions.
Ingredients
You will need the ingredients listed below. I’ve given the measurements in cups for this recipe because I find it easier to measure the vegetables by volume. I have a pyrex measuring jug with cup measurements on the side and I just chop the vegetables and measure into that.
Definition of a cup as a measuring unit
For those of you who woud like to be more precise, I found this definition on wikipedia:
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes. It is traditionally equal to half a liquid pint in US customary units, or between 200 ml and 250ml (1⁄5 and 1⁄4 of a litre) in the metric system.
https://en.m.wikipedia.org/wiki/Cup_(unit)
If you use a cup for measuring then use the same sized cup for all the ingredients to keep the ratio the same.
- 1 cup chopped Onion – this is approximately 1 medium onion
- 1 cup grated Potato – this is approximately 1 large potato
- 2 medium Zucchini (baby marrow) – sliced into thin rings
- 1 medium Carrot (grated)
- 10 Green beans (chopped into 1 cm pieces)
- 1 cup button mushrooms (halved or quartered depending on size)
- ⅓ cup (100 ml) single cream
- 3 medium Eggs (lightly beaten into cream)
- Milk (to add to cream and eggs to make 1 cup
- 2 heaped Tablespoons Flour – approximately 50g
- 1 Tablespoon Olive Oil
- ½ cup (approximately) Grated Cheese to sprinkle
- Salt and freshly ground black pepper to taste
Steps
Prepare the vegetables
- Chop the onion into fine dice
- Grate the potato
- Slice the zucchinni into thin rings
- Grate the carrot
- Chop the green beans into 1″ pieces
- Cut the mushrooms into halves or quarters depending on their size
Prepare the milk mixture
- Measure 100ml cream into a measuring jug
- Break the eggs into the cream and whisk lightly to combine
- Pour milk into the eggs and cream mixture until you have 250ml liuid in the measuring cup
- Mix the flour into the milk mixture
- Season with salt and pepper
Pre-cook the vegetables
This step gives the vegetables a head start and ensures they will be fully cooked once the quiche has been cooked in the oven.
- Heat the oil in a large frying pan or saucepan
- Add the onions and potatoes, season with salt and pepper, and saute gently until the onion is translucent
- Now add the grated carrots and choppped beans and stirfry for 2 minutes longer
- Add the zucchini and mushrooms and stirfry for 1 minute longer
- Allow to cool
- Taste the vegetables for the correct level of seasoning and add more salt and pepper if necessary.
Assemble the dish
- You need a baking dish large enough to hold all the vegetables you have prepared.
- Arrange the vegetables in your baking dish
- Pour the milk mixture over the vegetables
- Sprinkle with the grated cheese
Bake
- Place the quiche in a pre-heated oven – 200C / 400F for approximately 30 minutes until the cheese has melted and the egg and milk mixture has set
- Remove from the oven and serve hot with your favourite roast, or serve cold for a quick and easy lunch.
Can I freeze this?
I wouldn’t freeze this dish because the vegetables would become soggy and the egg and cream mixture would split when it defrosts. This dish is best eaten fresh, and it will keep quite happily in the fridge for up to 3 days.
Equipment
To make this recipe you will need the following equipment. In case you are missing something I have included some links to my Amazon shop pages, where you might just find the item you are looking for.
Did you know that you can get free delivery from Amazon on any item displaying the Prime logo. Join Amazon Prime today and save on your next purchase. They’ll deliver right to your door, the very next day. Or you can specify an ‘Amazon Day‘ and all your orders will arrive together on the same day.
As an Amazon Associate I earn from qualifying purchases. These are affiliate links which means I get a small commission (at no additional cost to you) if you click through and make a purchase.
If you want to keep up-to-date with my latest recipes why not follow along on Facebook or Pinterest. And don’t forget to subscribe to my mailing list so you can get your FREE COOKERY BOOK
Recipe – Crustless Vegetable Quiche
Crustless Vegetable Quiche
Ingredients
- 1 cup Onion (chopped) approximately 1 medium onion
- 1 cup Potato (grated) approximatey 1 large potato
- 2 medium Zucchini (baby marrow) sliced into thin rings
- 1 medium Carrot (grated)
- 10 Green beans chopped into 1 cm pieces
- 1 cup Button mushrooms halved or quartered depending on size
- ⅓ cup (100 ml) single cream
- 3 medium Eggs (lightly beaten into cream)
- Milk (to add to cream and eggs to make 1 cup
- 2 heaped Tablespoons Flour (50 g) mixed into egg and cream mixture
- 1 Tablespoon Olive Oil
- ½ cup (approximately) Grated Cheese to sprinkle
- Salt and freshly ground black pepper to taste
Instructions
- Pre-heat the oven to 200°C / 400°F
- LIghtly saute the onion and potato in the olive oil until the onion is translucent and the water from the potatoes has evapourated (3 to 4 minutes). Season with salt and pepper.
- Add the grated carrot and beans and stirfry for 2 minute more
- Add the Zucchini and mushrooms and fry for 1 minute more
- Allow the vegetables to cool and then arrange in a suitably sized pie dish
- Whisk the eggs into the cream and add sufficient milk to make up 1 cup of liquid.
- Whisk the flour into the egg and cream mixture
- Season to taste with salt and pepper
- Pour the egg and cream mixture over the vegetables
- Sprinkle with grated cheese
- Place in pre-heated oven and bake for approximately 30 minutes until the egg mixture has set and the cheese is melted and golden
- Remove from the oven and serve hot with your favourite roast, or serve cold for a quick and easy lunch.
Notes
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected] I’d love to hear from you.
Related Recipes
Perhaps you’d like to try some of my other quiches and tarts:
Why not pin this recipe for later, or save it to your Yummly recipe box. And don’t forget to subscribe to my mailing list so you can grab your FREE COOKBOOK!
Leave a Reply