Crustless Winter Vegetable Quiche

Crustless Winter Vegetable Quiche in a glass pyrex bowl

Overview

Crustless Winter Vegetable Quiche

By Amy // Posted Jul 3, 2021 // Category Savoury

I really wanted to make a quiche that’s easy to make, this meant avoiding blind-baking pastry. So, by adding self-raising flour to the quiche, my Crustless Winter Vegetable Quiche essentially crusts itself! No need to blind bake.

I used a combination of seasonal winter vegetables, but you can pick and choose 600grams worth of your favourite vegetables to make this quiche. Remember to read my tips below to learn about which flavour combinations would work well with each other.

Taste wise, I can say it’s the most delicious quiche I’ve made/eaten. I really love how jiggly, moist and custard like it is in the middle. This is because the oven temperature is set lower. Also, the cheesy topping browned so beautifully and tasted so good with the quiche. I had this for lunch for 4 days straight and never got sick of it!

I served my quiche with some Hot Chilli Relish I bought from a stall in Evandale Market in Launceston, Tasmania. If you’re ever in Launceston, Evandale Market is a great Sunday Market that has very well priced artisanal goods. Definitely worth a visit.

Check out my favourite savoury recipes.
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tips

1. Ingredients

You can use up to 600 grams of your favourite vegetables in this quiche. Just remember that some ingredients release a lot of water during cooking. So, if you’re using mushrooms you’d need to saute it, then squeeze the moisture out. Same goes for spinach, you’d need to blanch it then squeeze the excess moisture out.

I think spinach and feta  or asparagus and bacon would go beautifully together. Thyme would go well with most starchy vegetables, but you can substitute this with parsley if you wanted to. If you wanted to make the quiche richer, I’d recommend using half cream and half milk when making the egg mixture.

2. Equipment

I used a 25cm by 25cm pyrex dish to make this, but you can also use a deep quiche pan instead. Also, if you have a similar sized casserole dish, that would work as well. Just remember that if the surface area is larger, you might need to shorten the baking time.

3. Blend the eggs

I’d really recommend blending the eggs. This will make sure the eggs and flour will mix well, without pockets of flour. Also, you won’t see bits of egg yolk and white as whisking often doesn’t mix eggs thoroughly.

4. Make two quiches

It’s so easy to chop up some extra vegetables. So why not make two quiches instead. You can portion, then freeze your quiche to make some easy lunches/dinners. Keep in mind that you should freeze it in an airtight bag/container for up to 3 months.

RatingDifficultyBeginner

Crustless and low in calories!

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Crustless Winter Vegetable Quiche in a glass pyrex bowl

Yields6 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 120 g red cabbage, thinly sliced
 100 g leek, thinly sliced
 180 g pumpkin, thinly sliced
 200 g broccoli florets, cubed
 4 eggs, at room temperature
 300 ml milk
 pinch of nutmeg (optional)
  cup self-raising flour
 ½ tsp salt
 2 tbsp fresh thyme leaves, plus extra for garnish
 150 g grated cheese

1

Preheat the oven to 170C (340F). Apply oil spray to a quiche pan or deep pyrex dish. I used a 25cmx25cm glass pyrex dish. Set aside.

2

Prepare your vegetables. Thinly slice the leek, pumpkin and red cabbage. Dice the broccoli florets into small pieces. Microwave the pumpkin for 2-3 minutes to cook slightly. Saute the leeks in olive oil and season with salt and pepper. The cabbage and broccoli can go into the quiche raw. Set aside.

3

Place the eggs, milk, salt, and self-raising flour into a blender and blend until the ingredients are well incorporated. Add the 2 tablespoons of thyme leaves and nutmeg(optional) and stir with a fork until well mixed. Set aside.

4

Assemble the ingredients. Start by putting a layer of pumpkin at the bottom of the quiche pan, then a layer of cabbage, leek, then broccoli. Place the grated cheese over the top. Then pour the egg mixture over the cheese. Press the quiche down with a fork to level the ingredients. Place a little more thyme on top of the quiche.

5

Bake for around 50-55 minutes on the bottom rack. The quiche is ready when a knife inserted comes out clean. You can also move the quiche from left to right, if egg spills out from quiche, it is not done. Let rest for around 10 minutes before serving. Once cool, store the quiche in an airtight container for up to 5 days. You can freeze it for up to 3 months in a freezer bag.

Ingredients

 120 g red cabbage, thinly sliced
 100 g leek, thinly sliced
 180 g pumpkin, thinly sliced
 200 g broccoli florets, cubed
 4 eggs, at room temperature
 300 ml milk
 pinch of nutmeg (optional)
  cup self-raising flour
 ½ tsp salt
 2 tbsp fresh thyme leaves, plus extra for garnish
 150 g grated cheese

Directions

1

Preheat the oven to 170C (340F). Apply oil spray to a quiche pan or deep pyrex dish. I used a 25cmx25cm glass pyrex dish. Set aside.

2

Prepare your vegetables. Thinly slice the leek, pumpkin and red cabbage. Dice the broccoli florets into small pieces. Microwave the pumpkin for 2-3 minutes to cook slightly. Saute the leeks in olive oil and season with salt and pepper. The cabbage and broccoli can go into the quiche raw. Set aside.

3

Place the eggs, milk, salt, and self-raising flour into a blender and blend until the ingredients are well incorporated. Add the 2 tablespoons of thyme leaves and nutmeg(optional) and stir with a fork until well mixed. Set aside.

4

Assemble the ingredients. Start by putting a layer of pumpkin at the bottom of the quiche pan, then a layer of cabbage, leek, then broccoli. Place the grated cheese over the top. Then pour the egg mixture over the cheese. Press the quiche down with a fork to level the ingredients. Place a little more thyme on top of the quiche.

5

Bake for around 50-55 minutes on the bottom rack. The quiche is ready when a knife inserted comes out clean. You can also move the quiche from left to right, if egg spills out from quiche, it is not done. Let rest for around 10 minutes before serving. Once cool, store the quiche in an airtight container for up to 5 days. You can freeze it for up to 3 months in a freezer bag.

Crustless Winter Vegetable Quiche
Nutrition Facts

Servings 6


Amount Per Serving
Calories 233
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 6.9g35%
Cholesterol 140mg47%
Sodium 434mg19%
Potassium 340mg10%
Total Carbohydrate 17.2g6%
Dietary Fiber 3.1g13%
Sugars 5.6g
Protein 14.2g29%

Calcium 24%
Iron 18%
Vitamin D 68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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