This summer vegetable crustless quiche is the type of dish that you can enjoy as breakfast, lunch or dinner. It’s easy to prepare, is gluten free and so tasty you won’t believe it’s syn free.
This crustless quiche came about as I had loads of veg to use up as well as some eggs. For this recipe I used courgette, yellow pepper, red onions and tomatoes but you could use anything that you have in your fridge. As it is crustless there’s no pastry to blind bake nor contain 58312 calories. This is a vegetarian version but you could easily add bacon, ham or chicken if you wanted a meat version instead.
You need to roast the veg first before making the quiche or if you have left over cooked veg and potatoes already in your fridge then that will work just as well. Chuck the veg (and meat if you are using) into a flan dish, top with cottage cheese then pour over the whisked egg mix. Stick it in the oven until it’s cooked then it’s ready to eat. It can be eaten either hot or cold.
Summer Vegetable Crustless Quiche
You can eat this on its own as a snack or you can have it as a side dish. I ate a slice of this crustless quiche along with 2 Linda McCartney’s Red Onion & Rosemary Sausages and some beans. A totally filling and syn free breakfast or brunch.
Summer Vegetable Crustless Quiche
This summer vegetable crustless quiche is the type of dish that you can enjoy as breakfast, lunch or dinner. It’s easy to prepare, is gluten free and so tasty you won’t believe it’s syn free.
Ingredients
- 1 Yellow Pepper
- 1 Courgette
- 1 Red Onion
- 6 Cherry Tomatoes
- 200 G Fat Free Cottage Cheese
- 6 Large Eggs Or 7 Medium
- Salt and Pepper to season
- 1 Tsp Mixed Herbs
- Frylight or low calorie spray oil
Instructions
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Preheat the oven to 180°C
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Chop up the veg into bite size pieces. Place onto a baking tray, season with salt and pepper and spray with Frylight or a low calorie spray oil.
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Cook for around 40 minutes then remove from oven.
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Crack the eggs into a bowl and whisk until the yolk is mixed through. Add mixed herbs and season with salt and pepper.
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Spray a flan dish with Frylight to prevent the egg mix from sticking. Add the roasted veg, cottage cheese and egg mix to the dish before returning to the oven.
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Cook for 35-40 minutes or until the quiche is set.
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Allow to cool for 5 minutes, then cut and serve.
Possible Variations:
Meat Monster: use bacon, ham, chicken or even cooked sausages to give it a meaty flavour.
Love seafood: try salmon with asparagus, some prawns or even tuna for a quiche with a fishy vibe.
Make it Cheesy: Grate cheddar, cubed feta or tear some mozzarella and chuck it in. Remember to either use it from your HexA allowance or syn it!
Want it spicy: add in some chilli flakes to the egg mix to give it a bit of heat.
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!
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