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Veggie-Packed Crust-Less Quiche

An easy crust-less quiche packed with vegetables that's perfect for any brunch table.
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Prep Time 15 mins
Cook Time 30 mins
Servings 6

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

Feel free to swop out any of the vegetables for ones you have on hand in your fridge.