Crustless Quiche
This quiche is super quick to make and is an easy way to use up any leftover cooked veggies or meat.
Equipment
- 11 inch round pie dish or another similar sized oven proof dish
Ingredients
- 1 tbsp butter or coconut oil for greasing the dish
- 2 cups cooked diced vegetables and meat
- 4 eggs
- 1/2 cup cream or creme fraiche
- 1/2 cup milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp unrefined salt
- 1/8 tsp freshly ground black pepper
- 3/4 cup flour
- 1/2 cup shredded cheddar cheese
- 1/3 cup fresh rosemary and chives, chopped this is optional
Instructions
- Preheat your oven to 180C/350F.
- Grease your dish well and place the veggies and meat in an even layer on the bottom of your dish.
- In a bowl, mix eggs, cream, milk, salt, pepper and all the dry spices.
- Add the flour slowly, mixing all the time to prevent clumping.
- Add the cheese and stir in gently.
- Pour the mixture evenly over the vegetables and meat in the dish.
- Sprnkle fresh herbs on top.
- Bake on the middle shelf of the oven for 15-20 minutes until it is set and the top is golden brown.
- Wait until slightly cooled before cutting into pieces.
Notes
This recipe can be made with other cooked and chopped vegetables and meat of your choice.
This recipe is very easily doubled or tripled. Remember to increase baking time accordingly.
The cold leftovers make a great addition to lunch boxes.