Crustless Vegetable Quiche
A delightful dish perfect for any meal packed with flavor and nutrients from fresh vegetables, without the crust for a lighter option.
Servings: 6 servings
Calories: 180kcal
Ingredients
Main ingredients
- 6 large large eggs Fresh eggs for best results
- 240 ml milk Can use whole milk or a milk alternative
- 100 g shredded cheese (e.g., cheddar, mozzarella) Choose your favorite cheese
- 150 g mixed vegetables (e.g., spinach, bell peppers, onions, mushrooms) Any combination of vegetables works
- 1 tsp olive oil Alternatively use cooking spray
- Salt and pepper to taste Adjust to your preference
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- If desired, heat the olive oil in a frying pan over medium heat and sauté the mixed vegetables until tender.
- In a large bowl, whisk together the eggs and milk until well combined.
- Gently fold in the sautéed vegetables and shredded cheese.
- Season with salt and pepper according to your preference.
- Pour the mixture into a greased pie dish or baking pan, ensuring it’s evenly spread out.
- Bake in the preheated oven for about 25-30 minutes, or until the quiche is set and lightly browned on top.
- Allow the quiche to cool slightly before slicing and serving.
Notes
This quiche can be served warm or cold. Slice into wedges and pair with a side salad for a refreshing touch. Try adding sour cream or hot sauce for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days.