Recipe For Easy To Make Crustless Quiche Recipe
I make a crustless quiche when I need to clear out my fridge. This is a great way to use up vegetables that need cooking.
Crustless Quiche Heading For The Oven
Head straight on to the recipe for Crustless Quiche ♥
In 1990 my Aunt moved to Sydney to be close to her parents. Stephanie has made a life there with her husband and children and before this year I had not met my cousins who are in their teens. I have not been back to Sydney for over 20 years. One day I plan on getting there to visit my sister and nieces, and all my aunts and cousins. In 2015 Stephanie was in Paris with her children. We happened to be passing through on our way to Decize. I asked her if she would please meet us at the train station. We had an hour’s wait and just having coffee together would be a blessing. By the time we got to the station we were half an hour later than I had told her. Thankfully for us, she too was late and arrived a few minutes after we did.
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Our train was delayed, and so I sat in the train and Stephanie on the platform and we tried to cram 25 years into a few hours. This year she and John (her husband) came to South Africa to show their children where they grew up. John went home early and Stephanie, Lyndon and Hannah came to Cape Town. Once Lyndon had returned to Australia Stephanie and Hannah started their exploration of the winelands. This ended with a two night visit with us. I was so happy to see my aunt, and to meet my cousin. As Hannah is vegetarian I decided to make this crustless quiche. It is my go to recipe when I am not sure what time we will sit down to eat. Perfect with a salad, this is all you need for a meal.
Crustless Quiche
Click on the links for conversions and notes. Crustless Quiche Save Print Use up your vegetables that need cooking in this crustless quiche All Rights Reserved: an original recipe from Lavender and Lime Ingredients 15mls olive oil 3 small leeks, sliced 2 garlic cloves, sliced 1 medium carrot, peeled and diced half a head of fennel, sliced Salt and freshly ground black pepper to season 5 button mushrooms, halved and sliced 1 red pepper, core and seeds removed, sliced 1 ear corn, kernels removed Butter for greasing 150g aspargus, thickly sliced 140g cauliflower, roughly chopped 2 eggs, lightly beaten 160mls milk 30mls basil pesto 60g strong cheddar cheese, grated Method Place the olive oil into a frying pan and heat over a medium temperature Add the leeks, garlic, carrot and fennel and sauté until soft Season generously and then add the mushrooms, red pepper and corn Cook until the liquid from the mushrooms has evaporated Adjust the seasoning and leave to cool Butter an oven proof dish and preheat the oven to 180° Celsius Add the cooked and raw vegetables to the dish Place the eggs, milk and pesto into a mixing jug and whisk to combine Season and pour over the vegetables Sprinkle the cheese on top and bake for 35 minutes Leave to cool slightly before serving My Notes Can be served cold 3.5.3226
Inspiration published on Lavender and Lime February 24:
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2011 – Caponata
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