Crustless Vegetable Quiche

This crustless vegetable quiche is packed with vegetables and covered with a delicious cheesy topping. It's delicious served either hot or cold, making it ideal for packing in lunch boxes, eating as a light lunch, or even serving alongside a roast instead of the normal vegetables.

📝 Ingredients

• 5 1/4 ounces / 150 grams chopped onions (approximately 1 medium onion)
• 5 1/4 ounces / 150 grams grated potatoes (approximatey 1 large potato)
• 5 1/4 ounces / 150 grams courgettes/zucchini/baby marrow (sliced) (approximately 2 medum courgettes)
• 3 1/2 ounces / 100 grams grated carrots (approximately 1 medium carrot)
• 3 1/2 ounces / 100 grams sliced green beans (approximately 20 beans)
• 3 1/2 ounces / 100 grams sliced mushrooms ( half a punnet)
• 1/3 cup / 80 ml single or double cream
• 3 medium Eggs (lightly beaten into cream)
• Milk (to add to cream and eggs to make 1 1/2 cups) (approximately 1/2 cup)
• 4 tablespoons /40 grams flour (mixed into egg and cream mixture)
• 1 - 2 tablespoons Olive Oil (for frying)
• 3/4 cup / 90 grams grated cheese (to sprinkle on top)
• Salt and freshly ground black pepper to taste

👨‍🍳 Instructions

1. 1Pre-heat the oven to 200°C / 400°F
2. 2--- Preparation ---
3. 3Chop the onion into ½-inch dice and grate the potatoes and carrots. Slice the courgette into thin rings. Cut the green beans into 2-inch pieces. Slice the mushrooms.
4. 4Measure the cream into a large measuring jug. Break in the eggs and whisk lightly to combine Top up with milk until you have 1½ cups of liquid in the jug. Whisk in the flour, taking care to remove all lumps. Season with salt and black pepper to your own taste.
5. 5--- Quiche ---
6. 6Heat the oil in a large frying pan or saucepan. Add the onions and potatoes, season with salt and pepper, and saute on a low heat for 3 to 4 minutes until the onion starts to turn translucent. Season with salt and pepper.
7. 7Add the grated carrots and chopped beans and stir-fry for 2 minutes longer until the beans turn bright green.
8. 8Now add the zucchini and mushrooms and stir-fry for 2 minutes longer. Allow to cool.
9. 9Transfer the cooled vegetables to a baking dish, pour over the prepared custard and sprinkle the grated cheese on top.
10. 10Place in pre-heated oven and bake for approximately 30 minutes until the egg mixture has set and the cheese is melted and golden
11. 11Remove from the oven and serve hot with your favourite roast, or serve cold for a quick and easy lunch.