A cheesy Crustless Quiche filled with seasonal vegetables. Perfect for a quick summer meal.
This Crustless Quiche is such an easy and quick meal to whip up! Perfect for those nights when you don't want to spend ages in the kitchen over the stove top.
The best thing about this meal is just how versatile it is. You know how some people make 'fridge pasta' or 'fridge soup'? Where they just mix the ingredients they need to use up in one dish? You can totally do that with this quiche! Use my recipe as a guide but feel free to add your own flavours to the mix including feta, mushrooms, cooked potato, grated carrot, bacon, chorizo or whatever you have!
How to make Crustless Quiche:
To begin, preheat the oven to 180°C fan bake. Whisk the eggs in a large bowl, then mix in the milk. Add the remaining ingredients to the bowl and mix to combine.
Pour the mix into a greased or lined quiche dish, spreading the mixture out evenly. Bake for 40 minutes until golden and cooked through. Rest in the dish for 10 minutes before serving.
Serve as a main meal with a side salad or greens. Or serve it cold the next day at a picnic or in school lunches. This quiche can also be made in a square or rectangle baking tray.
For other great ideas on how to use up courgette, check out my recipes for Courgette and Ricotta Cannelloni and Courgette Rigatoni.
Common questions about Crustless Quiche:
Can I make this gluten free? Yes! If you swap out the flour and baking powder for gluten free flour and baking powder, then this will be gluten free.
Can I make substitutes in this meal? Absolutely. Feel free to add in or substitute bacon, feta, grated carrot, mushroom, red onion etc.
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Crustless Quiche
A super versatile self-crusting quiche packed with vegetables.
Ingredients
- 4 eggs
- ½ cup milk, (125ml)
- 2 large courgettes, grated (350g)
- 100g cheese, grated
- 2 spring onions, finely sliced
- 50g ham, diced
- ¾ cup flour, (120g)
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 180°C fan bake.
- In a large bowl whisk eggs well then mix in the milk.
- Add the rest of the ingredients and mix together to combine.
- Pour into a greased or lined quiche dish (or baking tray) and spread out the top.
- Bake for 40 minutes until golden and cooked through. Let it sit in the dish for around 10 minutes before serving.
- Serve as a main meal with a side salad or greens. Or serve it cold the next day at a picnic or as a lunch box filler.
Notes
- This can be made in a quiche dish or a brownie tray just remember to grease or line the sides.
- This recipe is super versatile so you can swap the courgettes for carrot, spinach or silverbeet. You could also add mushrooms, bacon, salami or cooked potatoes.
- Swap plain flour for Gluten-Free flour if you prefer.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 221mgSodium: 790mgCarbohydrates: 29gFiber: 2gSugar: 2gProtein: 20g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Sarah
Hi, can these be made as individual portions ie in muffin tins? Thank you
VJ cooks
Absolutely! They will take a lot less time to cook in smaller portions, so just keep an eye on them.
Terry Ann Crofts
Is the flour quantity correct? I have just made this and it has come out more like a giant scone!
VJ cooks
Oh that's crazy. Yes the amount is correct and I've never had that feedback before. You didn't use self raising flour by mistake?
Ria
I made this tonight but mini quiches in muffin tins & they were absolutely delicious! I used bacon bits instead of ham & self raising flour as I didn’t have plain flour or baking powder lol. But my thing is, my kid is a picky eater & she ate this! We were so surprised so thank you so much!
VJ cooks
That's such a great idea! I'll have to try them in muffin tins. So happy to hear your daughter enjoyed them, that's what it's all about!