Crustless Quiche

This crustless quiche is very quick to make. It is delicious eaten either hot or cold and makes a great addition to lunchboxes!

Ingredients

• 1 tbsp butter or coconut oil, for greasing the dish
• 2 cups cooked chopped vegetables or meat (I used shredded beef, courgettes and peas)
• 4 eggs
• 1/2 cup cream or creme fraiche
• 1/2 cup milk
• 1/2 tsp onion powder (optional)
• 1/2 tsp garlic powder (optional)
• 1/4 tsp salt
• large pinch black pepper
• 3/4 cup flour
• 1/2 cup shredded cheddar cheese
• large handful fresh herbs (about 1/3 cup) – I used rosemary and chives

Equipment

• round pie dish (I used 11inch dish but anything of similar size will work)

Tips for making this crustless quiche

• this crustless quiche is a delicious way to use up any leftover cooked veggies or meat. Chop the veggies and shred the meat before adding them into this recipe.
• if you want to use any raw veggies in this recipe, chop them small and saute them in butter until softened before adding them in.
• you could also use frozen veggies – make sure they are throughly defrosted and drain any excessive moisture
• this recipe is very easily doubled or even trippled. Make sure that you have a large enough dish though and that you increase the baking time.
• you can use cottage cheese or cream cheese in place of cream
• you can use your favorite kind of hard cheese in place of cheddar
• if you prefer, skip the dried and fresh herbs and just use salt and pepper – it will still be delicious

Directions for making this crustless quiche

Preheat your oven to 180C/350F. Oil the pie dish well to prevent the quiche sticking to it while it bakes. Combine all veggies and shredded meat and spread evenly in the dish.

In a bowl, combine eggs, cream, milk, salt and the dry spices. Mix really well with a fork or a whisk.

Add the flour slowly while whisking (to prevent clumping). Stir in the cheddar.

Pour the egg and cheese mixture evenly over the veggies and meat in the dish. Sprinkle with rosemary and chives (or any other fresh herbs you have on hand).

To bake your crustless quiche

Bake your crustless quiche at 180C/350F for 15-20 minutes. It should look golden on top. To test if it has set I usually give it a little shake – the middle should be firm and not wobbly. (Another way to test would be to insert a knife in the middle and see if it makes a clear cut).

Garnish with some more chives if you like. I recommend waiting a few minutes for it to cool slightly before cutting it into slices – it is much easier to cut that way.

Can this quiche be reheated?

Yes. Reheat any leftovers in a covered oven proof dish at 200C/400F for about 10 minutes. It is of course also delicious eaten cold.

I hope you enjoy this recipe. I really love it for its versatility – whenever I have any leftover veggies or meat (or even fish) in the fridge that need using up, it is quiche for lunch!