Crustless Vegetable Quiche

If you only try one new recipe this summer then please let it be this one!  This Crustless Vegetable Quiche is delicious served either hot or cold and makes the perfect accompaniment to a barbeque instead of the traditional salad.

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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. And if you are looking or a tart that is really quick to make, why not try this crustless broccoli and cheese tart, made in a frying pan.

And if you’d like a mini vegetable quiche in a pastry crust, why not try these zucchini and goat cheese tarts?

For savoury tarts with a little more meat, these recipes may be just what you are looking for:

• Savoury Tart – a delicious South African favourite filled with egg and german sausage.
• Eggy Cheesy Things – quick and easy tartlets in a fajita crust
• Crustless Bully Beef Quiche – quick and easy, no pastry quiche, made with corned beef.

Ingredients for Crustless Vegetable Quiche

See the recipe card further down in the post for printable instructions.

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 would 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

How to make crustless vegetable quiche

**You can get the complete list of ingredients and full instructions on how to make this steak and kidney on the printable recipe card at the end of this post**

Prepare the vegetables

• Chop the onion into fine dice and grate the potato. We don’t want chunky pieces of potato in this dish.
• Slice the zucchini 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
• Add the flour into the milk mixture and beat well to ensure there are no lumps of flour floating around.
• 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 chopped 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.
• This quiche sets firmly once cold, making it very easy to just cut a slice and eat in your fingers for a snack-on-the-go.

Can I freeze a crustless vegetable quiche?

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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Recipe – Crustless Vegetable Quiche

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