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.
Crustless Vegetable Quiche filled with onions, carrots, zucchini and mushrooms
I purposely didn’t call this recipe ‘Zucchini and Mushroom Quiche’ because 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.
I like to serve this hot as a side dish with a roast, but it is 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 Rice Noodle Summer Salad on the side.
How do you make a Crustless Vegetable Quiche?
Most of the prep time comes from chopping and grating the vegetables. Once that is done it is really quick and easy to make. You just give the veggies a quick stir-fry to start off the cooking process, pop them into a pie dish. Then pour over a mixture of egg, cream, and milk mixed with a little flour. Sprinkle with a little grated cheese and it’s ready for the oven.
A note on the egg and cream mixture. You need approximately 1 cup of liquid for this dish, so it all depends on the size of the eggs. Start by measuring the cream into a measuring cup, then add the beaten eggs. Finally, top up with milk until you have one cup full.
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.
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Crustless Vegetable Quiche
- 1 cup Onion (chopped)
- 1 cup Potato (grated)
- 2 medium Zucchini (baby marrow) sliced into thin rings
- 1 medium Carrot (grated)
- 10 Green beans (chopped into 1 cm pieces)
- 1 cup Baby 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 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
- 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)
- Add the grated carrot and beans and fry for 1 minute more
- Add the Zucchini and mushrooms and fry for 1 minute more
- Arrange the vegetables 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
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If you have tried this will other combinations of vegetables, please add a comment and let me know how it turned out.