Speedy Healthy Crustless Quiche: Ready in Just 30 Minutes

Hi there!

I do love a good homemade crustless quiche. It’s so quick and easy to make and it’s easier to make than it sounds. 

I make a crustless quiche at least three to four times a month. Mainly towards the back end of the week. Depending on how much veg we have left over in the fridge depends what goes in it. I find it such a great way to get all, or most, of that veg used up so it all doesn’t go in the bin. Which is a win for our bin and for our pocket! 

Let’s dive into how I make a crustless quiche in 30 minutes. 

Ingredients

Frylight 

Whatever leftover veg you have in your fridge that is still edible. I say edible, because we all know how quickly veg can go off in the fridge.

Any seasonings or spices that take your fancy, or leave these out completely.

Eggs - I normally use between 4-6. This depends on how much veg is going in the quiche. I aim to have enough eggs to cover the veg. 

Cheese of your choice, or skip this if you wish. 

My leftovers for this week’s quiche, mentioned below.

Method

1. Preheat oven at 200C.

2. Peel and chop all veg. 

3. Spray a pan and dish with Frylight. I use a Pyrex glass dish, or whatever I have to hand at the time.

4. Add all chopped veg to the pan and fry off for a minute or two, until softened.

5. Transfer veg to the dish.

6. Crack & lightly beat the eggs. 

7. Pour the eggs over the veg in the dish.

8. Place in the oven for 30 minutes. 

9. Once cooked, top with cheese. You can either let this melt or put back in the oven until happy. 

10. Serve hot or cold.

 

That’s it. In my crustless quiche this week, I used 5 eggs and added in an onion, two carrots, a full pepper, two celery sticks and topped with a good amount of cheese. And I love that I can just throw anything into it that we have left, just to get it used. 

What’s your go to quick and easy recipe to get the rest of your leftovers used up?