Veggie-Packed Crust-Less Quiche
Did someone say brunch? Boy do I love myself a good brunch! It’s such a great way to start off a Saturday after an early morning walk or jog.
I also love recipes that sneakily cram in a whole bunch of veggies in them. Enter one of my favourite dishes that is a popular feature on our brunch table – Veggie-Packed Crust-less quiche.
I usually use any veggies I have left over from the previous week before I head out to stock up on fresh produce for the week ahead.
The combination of veggies that I put together in this dish usually includes, onions, mushrooms, spinach, peppers and at times tomatoes.
The best part of it all, is that it’s so easy to make, but honestly looks mighty impressive when it is all done. The veggies are simply sautéed in a pan with some olive oil, garlic and seasoning and then just added into a mixture of eggs, milk and some grated cheese. The mixture is poured into a quiche dish, popped into the oven and voila! – the masterpiece is ready!
I hope you enjoy it.
Xx Sine*
Veggie-Packed Crust-Less Quiche
Ingredients
- 6 Eggs
- 30 ml Milk of choice
- 1 tbsp Olive Oil
- 1 tbsp Crushed Garlic
- ½ Onion Chopped
- ¼ Green, Red, & Yellow Pepper Chopped
- 1 punnet Button/Brown Mushrooms Sliced
- 2 Cups Spinach Chopped
- ½ Cup Cherry Tomatoes Halved
- ½ Cup Cheddar Cheese Grated
- 1 Square Feta (optional) Cubed
- Salt & Pepper To taste
Instructions
- Heat the oil in a pan on medium heat. Once the pan is heated, sauté the onions and garlic for 3 minutes.
- Add the peppers and sauté for another 5 minutes. Add the mushrooms and sauté for 5 minutes. Lastly, add the spinach and allow to sweat until wilted
- Add salt and pepper to the vegetables to taste. Once the veggies are cooked, place pan to the side and allow to cool
- Preheat the oven to 180 degrees C
- While the veggies cool, crack the 6 eggs into a bowl and beat together with the milk. Mix in the grated cheese and feta if using. Add salt and pepper to the mixture to taste
- Add the cooled down veggies into the egg mixture along with the baby tomatoes
- Pour the mixture into a greased quiche dish. Pop into the oven and bake for 25 to 30 minutes or until cooked through and the top is slightly golden brown.
- Enjoy warm or cold with the rest of your brunch spread
Notes
