Mediterranean Vegetable Quiche
Easy to make, as there is no pastry. No pastry means fewer calories, so it's a win-win all around!
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*Post updated May 2023
I'm not keen on pastry anyway, so to me this is perfect and so simple to make; you can add whatever veggies or cheese you fancy.
I'd have loved to add aubergine and olives, but the husband doesn't like either; I've only just got him eating tomatoes, so I'd better not go too mad all at once!
Emile Henry
First, though, let me tell you about these dishes. Emile Henry products are made in France and I have a few different products, including my beloved Tagine.
You can see it in my rather embarrassing, very first blog post back in 2008 - I've bought a tagine!
They're made from high-resistance oven ceramic, so heat diffuses evenly; food is cooked perfectly right to the very centre.
They're also freezer, oven and microwave proof and dishwasher safe. 😉
As I was saying, a crustless quiche has to be the easiest thing, ever, to make. All you do is chop a few veggies of your choice, and gently fry the onion until soft and starts to caramelise.
If you are cooking for vegetarians, be sure to use vegetarian cheeses.
Make your eggy mixture by lightly whisking eggs and add cheese, a little milk and season with salt, pepper and in my recipe add a pinch of Pimentón de La Vera which sounds all very exotic I know. 😃
But it really is just smoked, hot paprika, and you can buy it in Sainsbury's 😉
Of course, you're only adding a pinch so it's in no way going to be hot or spicy tasting, but if you're cooking for kids or simply don't fancy it, just add a little regular paprika.
Failing that, just add a tiny bit of salt and a pinch of pepper to taste and be done with it.
How to make a crustless quiche
Preheat your oven to 200°C/400°F or Gas 6
Egg ingredients
- 3 eggs - Free Range of course and lightly beaten
- 120ml milk
- 100g mix of Cheddar and Mozzarella cheese - grated
- Tiny Pinch of Salt
- a pinch of black pepper
- Pinch of Pimenton de la Vera Picante Hot (smoked hot paprika)
For the filling
- Vegetable or Olive Oil for frying
- 1 Onion - finely sliced
- 1 Courgette (Zucchini) - sliced
- 1 Pointed Sweet Red Pepper - finely sliced
- 2 Tomatoes - sliced
Method
Mix the eggy ingredients (saving a little of the cheese for later) together in a small bowl and set aside.
Heat up a little oil in a large frying pan and throw in the sliced onions. Cook over very low heat for 10 minutes. Give them a quick stir and leave to cook for another 10-15 minutes; don't let them burn.
You just want them to be soft and is starting to caramelise. When they're done, remove them from the pan and leave them to cool completely.
Now wipe the pan clean and add a splash of oil and heat. Add in the courgettes and peppers and cook until soft.
Remove and set aside to cool completely. Use this time to clear up!
Lightly oil your dish; ceramic, or glass as tin would get too hot and lightly to burn the bottom of your crustless quiche.
Add the cooled veggies (excluding the tomatoes) to the egg mixture and stir. Pour into the prepared dish and top with the tomatoes and the rest of the cheese.
Then into your preheated oven on the middle shelf for about 20-25 minutes.
Check it's cooked when you can insert a skewer or sharp knife, and it comes out pretty much clean.
Remember it will continue to cook once it's out of the oven so by the time it's on the plate it will be a perfect plate of veggie, cheesy goodness.
Serve with a nice salad for an easy meal.
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⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Crustless Quiche Recipe
Ingredients
- 3 eggs - free range of course and lightly beaten
- 120ml milk
- 100g mix of extra matured Cheddar and Mozzarella cheese - grated
- a tiny pinch of salt
- a pinch of black pepper
- a pinch of Pimenton de la Vera Picante Hot (hot smoked paprika)
- vegetable oil - for frying
- 1 onion - peeled and very finely sliced
- 1 courgette (zucchini) - sliced
- 1 pointed sweet red pepper - deseeded and finely sliced
- 2 large tomatoes - sliced
Instructions
- Mix the egg ingredients (saving back a little of the cheese for later) together in a small bowl and set aside.
- Heat up a little oil in a large frying pan, throw in the sliced onions, and cook over very low heat for 10 minutes.
- Give them a quick stir and leave to cook for another 10 -15 minutes; don't let them burn; you just want them to be soft and just start to caramelise. When they're done, remove them from the pan and leave to cool completely.
- Now wipe the pan clean and add a splash of oil and heat. Add in the courgettes and peppers and cook until soft.
- Remove and set aside to cool completely, you can use this time to have a clear-up!
- Lightly oil your dish; ceramic, or glass - tin would get too hot and is more lightly to burn the bottom of your crustless quiche.
- Add the cooled veggies (excluding the tomatoes) to the egg mixture and stir. If your vegetables are not allowed to cool, the egg will scramble!
- Pour into the prepared dish, top with the rest of the cheese, and add the slices of tomato. Put on the middle shelf of your preheated oven for about 20-25 minutes.
- To check it's cooked, insert a skewer or sharp knife, and it should come out pretty much clean. Remember it will continue to cook once it's out of the oven so by the time it's on the plate it will be a perfect plate of veggie, cheesy goodness.
Notes
You can make all of this earlier the same day; just prep and cook the veg.
Make up the egg mixture but don't mix the two together until you want to cook it. *If you have it prepared beforehand and stored in the fridge, you will need to remove it at least 30 minutes before to come to room temperature or the cooking times will be messed up.
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Jan