Crustless Quiche is a simple, flavorful dish great for weekend brunch or a light lunch. It's egg-based and very versatile with the fillings. Ready in less than an hour, it keeps well for several days in the refrigerator!
- 3 eggs
- 3/4 cup (200g) natural yogurt or double/whipping cream
- 3/4 cup (200g) milk (lowfat or whole)
- 1/2 cup (80g) sour cream or cream cheese
- 2 1/2 cups roasted vegetables (I used roasted eggplant, tomatoes, onion and garlic)
- 1/2 cup (60g) cheddar or parmesan cheese, grated
- Salt and ground black pepper
- 2 tablespoons fresh or dried herbs (thyme, oregano, basil)
- Have ready roasted vegetables or other add-ins (see Notes, below)
- Preheat oven to 350°F/180°C
- Oil or butter an 8-inch ceramic or glass dish and dust with fine dry breadcrumbs.
- In a bowl lightly mix eggs, you don’t need to beat them.
- Add yogurt, milk and sour cream. Mix until it’s smooth but don’t beat.
- Season with salt, freshly ground black pepper and herbs.
- You can add a dash of something spicy like jalapeño powder or smoked paprika.
- Add grated cheese and mix.
- Put the vegetables in the prepared dish. You can cut them in bites or put them whole. Or making a pattern.
- Carefully pour the binding cream over, covering the whole surface.
- Some vegetables might pop to the surface, that is fine.
- Bake for about 45 minutes, or until the center is set but be careful not to overbake it. It will be golden and might have risen a bit.
- Serve hot with a side salad if you like.
- Refrigerate leftovers, covered. Reheat in a medium oven before serving.
- Can be frozen, well wrapped.
- Wash and dry vegetables. Cut them in large pieces or chunks. Arrange them on a foil-lined oven pan, drizzled with oil (I use olive), separating them by vegetable. Season with salt and pepper and drizzle with some extra oil.
- Bake at medium/low temperature, 300°F/150°C, until slightly charred and crinkled. It may take more or less depending on the vegetable and how large the chunks are. You can cut them in small pieces and it will take much less time. Store them in the refrigerator, in containers (jars are great) with tight-fitting lids and covered in oil. They last a week for sure.
- Eggplants - I recommend removing excess water before roasting it. Simply cut it and put in a flat dish with coarse salt. Leave at room t° for about 30 minutes and you will see it released a lot of water (image above). Drain, wipe out the excess salt left (or wash and dry thoroughly) and roast as directed above.
- Leftover Ham and Cheese Quiche filling. - you can use cold meats in general paired with almost any cheese you have in your fridge. Similar to the
- Sausage and zucchini - super flavorful, you can use any sausage you like. Cook it without casing and leave out excess fat. Mix with roasted zucchini and cheese.
- Caprese - this is the traditional tomato, mozzarella, and basil. Roast the tomatoes as we do in this recipe today. The result is fantastic.
- Tomatoes and corn - another great combination, it can be made with frozen corn so it's a breeze to put together.
- Mushrooms - cook them in a little oil first (sauteeing) or roast in the oven (how-to in the Mushroom Quiche post). They pair very well with leeks (like the Mushroom Leek Quiche), green onions or chives. And with soft brie cheese.
- Broccoli and parmesan - with or without garlic, this is a fantastic combination and you can use frozen broccoli.
- - make it with mostly cream and add chopped chives.
Storing: well wrapped, it keeps in the refrigerator for at least a week. Warm in a 350°F oven or in the microwave before eating.
Keywords: crustless quiche