Crustless Winter Vegetable Quiche

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.

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.

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.

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.

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 in the fridge. You can freeze it for up to 3 months in a freezer bag.