A cheesy Crustless Quiche filled with seasonal vegetables including courgette and spring onion. 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.
If you love this type of meal, be sure to check out my Ham and Potato Frittata. The beauty of this meal is that you can use up leftover boiled potatoes from the night before! Or for a quiche with a crust...check out my simple Cheese Quiche.
Ingredient notes:
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.
Recipe FAQs:
Absolutely. Feel free to add in or substitute bacon, feta, grated carrot, mushroom, red onion etc.
No, this quiche calls for plain flour. You could substitute this for your favourite gluten free flour if you prefer.
Storage:
Store any leftover quiche in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
This quiche can also be frozen. Once cooled, wrap your quiche in cling film, then place in an airtight container or freezer bag in the freezer for up to three months. Defrost completely before reheating.
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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.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sarah says
Hi, can these be made as individual portions ie in muffin tins? Thank you
VJ cooks says
Absolutely! They will take a lot less time to cook in smaller portions, so just keep an eye on them.
Caroline says
What size of round pie dish is this recipe for ?
VJ cooks says
It's 24cm 🙂
Linda Jordan says
Made them like this the first time, oh so yummy. Made a full quiche tonight for dinner with mushroom added. Ohh my! So easy to make a yummy meal.
Terry Ann Crofts says
Is the flour quantity correct? I have just made this and it has come out more like a giant scone!
VJ cooks says
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 says
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 says
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!
Kathleen Kidman says
Thank you for the forgiving courgette recipe.
I went to refill the flour container only to find the flour I had weavel so I used fine oats instead, same quantity and it worked out fine. Added leftover corn, cooked it on the camp stove and put it in the bench top oven to grill the top.
Used leftover mustard sauce made from continental pkt of 4 cheese sauce that I had added dijon mustard to.
It's a keeper. Nom, Nom . . .
VJ cooks says
That's awesome, good job!
Jan says
Hi, should you squeeze out the grated courgette to get rid of excess liquid, or does it not matter? Thanks
VJ cooks says
Hi Jan, no need to squeeze the courgette for this recipe.
Raffaella says
I made it and it’s absolutely delicious
I will do it again tomorrow for my friends
Thank you so much for the recipe
VJ cooks says
Amazing. Thanks for the feedback, Raffaella.
Laura says
So easy and yummy!
Will definitely make this regularly for weekday lunches
Alana says
Hello! If I was to swap ham for bacon, do I need to precook it?
VJ cooks says
Hi Alana, no they bacon will cook in the quiche so no need to pre-cook.
Maureen Frater says
I’m a New Zealander living in London Uk I would love all the recipes bring back so many memories for myself !!Saw them on my friends FB I’m Dyslexic so have problems down loading like double Dutch sorry to me would like to known how I get these
Thankyou
From Kiwi Sutton London ❤️
Have friends that could help
VJ cooks says
Thanks for your comment Maureen. I will email you with some help 🙂
Marie Roberts says
Do you need topeelthe ourgettesbefore grating them?
VJ cooks says
No, you don't.
Marie Roberts says
Thanks, made it and added some sliced tomatoes, very yummy and so easy
VJ cooks says
Sounds delicious.
Jan S says
This is our light dinner choice on a regular basis! during winter I use spinach and any other bits and pieces in the fridge, courgettes in the summer. Thanks for another great recipe.
VJ cooks says
That's a great hack. Thanks for sharing, Jan!
Alice Grantley says
Can this recipe be doubled to make a bigger one and in one dish?
VJ cooks says
Yes it could, you would just need a significantly larger dish or even a baking tray. If the mixture is too thick it won't cook evenly.
Solvej says
I so appreciate you! I finally found another way of using a 'glut' (a good glut) of zucchinis. What an easy, delicious recipe.
VJ cooks says
That's awesome, thanks for the feedback Solvej.