Crustless Quiche {Easy Vegetarian Recipe}

4.56 from 47 votes

Crustless Quiche {Easy Vegetarian Recipe}

This an easy and delicious Crustless Quiche recipe. Quick, simple and healthy, this vegetarian recipe is also gluten free and low carb (if that's your thing). This recipe makes a brilliant dinner, packed lunch or brunch dish.

Prep Time10

Cook Time30

Total Time40

Course: Lunch

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

1 tsp Olive oil Replace with Fry Light if you prefer
1 Small onion Peeled and chopped
300 g Broccoli Cut into florets
150 g Peas
8 Large free range eggs Beaten
150 g Cheese Grated
Salt and freshly ground black pepper
Fresh chives to garnish Optional

Instructions

Preheat oven to 180C.
Heat the oil in a frying pan over a medium heat. Add the onions and cook for 3 or 4 minutes until starting to soften.
Add the broccoli and cook for a further 4 or 5 minutes until that is starting to soften too.
Add the peas and cook for a further 3 minutes.
Put the vegetables into a shallow dish and pour over the beaten eggs.
Sprinkle over the cheese and plenty of salt and freshly ground black pepper.
Bake for 25-30 minutes until the quiche is cooked through but is still a little wobbly.
Leave to cool for 5 minutes before slicing.

Notes

Dish: You’ll need quite a shallow dish for this. Make sure it’s not too big or your quiche will be flat. I like this 25cm Pyrex pie dish from Amazon.

Leave to cool: It’s best to leave the quiche to cool for 5 mins before cutting it as it will be much easier to slice.

Make ahead of time: Cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap it well and then store in the fridge for up to 3 days.

Other filling options: You can get really experimental here. Peas, mint and feta cheese go really well together, as does spinach and feta. You can also add in meat if you like.

Freezable and gluten free: This recipe can be frozen, well wrapped, for up to 3 months. It is a gluten free quiche recipe.

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