Hello again! Yes I’m back for the second day in a row because this week i’m testing out something new and exciting. Publishing a recipe a day for 5 days, yay??!! Today’s special recipe is Crustless Quiche! Why I call it special? Because this quiche recipe has been a long time favourite in our family and we all adore it so much. It’s one of those recipes that has been hand written on a card and after all these years, we still have it, the card is stained and ripped but thats the best part right?! And it’s crustless! Yes that’s right, no pastry crust needed here to make this quiche you guys!
Let’s get into the nitty gritty of this gorgeous quiche recipe, did I mention it’s completely vegetarian?? Back in the day, when we were meat eaters, we did add bacon, are you a meat eater? Than of course you can add bacon to this quiche, or ham, or whatever your heart desires, honestly, anything will work. When we make this, whatever we have in the fridge, we basically put it in this quiche. Well not everything, we ain’t putting the kitchen sink in there!
This delicious quiche is SO SIMPLE! I cannot stress that enough. Besides cooking up the onion before added to the mixture, this recipe is all prepared in one bowl, can I get a amen?! How easy is that? Sometimes you crave that super simple dinner that is full of flavour and I have got it for you here today. Don’t want to just enjoy this quiche all alone? We love adding a fresh homemade garden salad with a side of hot chips, yummy! Can I let you in on another little secret of mine? Many moons ago when I was young and naive, I hated tomatoes, loved tomato sauce like the world was ending but I wouldn’t touch a tomato with a ten foot pole. Fast forward into the future and now I can proudly sau that I LOVE tomatoes! Woohoo!! I’m telling you this fun fact because, as you can see from the images, there are tomatoes on top of the quiche. When I didn’t eat tomatoes, I made my Mum only add the tomatoes onto one side of the quiche, the other tomato free half was for me! Muhahahaha!
Quiche is such a easy and yummy dinner meal, that is also healthy. The more veggies you add, the even better it gets for you. We like to keep ours simple as we have a big loaded veggie salad to serve with it. Oh and don’t forget about those hot chips now (secretly my favourite part of the dish and any meal containing hot chips ever!!!).
- ½ large red onion, peeled and diced
- 1 Tbsp oil
- 4 eggs
- 1½ cups milk of choice
- 1 Tbsp butter, melted
- ½ cup self raising flour*
- 1 large carrot, diced
- ½ medium sized green capsicum, diced
- ½ cup fresh spinach leaves, roughly chopped
- 1 small handful fresh herbs, parsley, rosemary & oregano
- Salt & pepper to taste
- ½ cup grated cheese
- 3-4 cherry tomatoes, sliced
- Preheat oven to 180°C (350°F) and line a 9” x 9” square baking tin with parchment, set aside.
- Heat oil in a small pot over high heat, add diced onion and sauce until translucent. Once cooked, set aside.
- In a large mixing bowl, whisk together eggs and milk. Stir through butter.
- Add flour and whisk until smooth and all lumps are gone.
- Stir through carrots and capsicum.
- Add spinach leaves, herbs and salt and pepper to taste.
- Add grated cheese and mix until well combined.
- Pour mixture into prepared baking tin, top with sliced tomatoes.
- Bake for 40-50 minutes or until golden and a skewer inserted into the middle comes out clean.
- Remove quiche from oven and serve immediately. Or let sit in pan for 5-10 minutes, remove and store for later.
*I used my gluten free self raising flour recipe for my quiche.
To test if the quiche is ready, make sure it no longer wobbles in the centre, then you can remove it from the oven, this means the egg has set.