Crustless Quiche

Ingredients

• 30 mlextra-virgin olive oil
• 1 largesweet onion, sliced
• 240 gcorn kernels, fresh or frozen depending on the season
• 1 largecourgette
• 4 mediumcarrots
• 1 mediumyellow squash
• 1 clovegarlic
• 3.75 mlsalt
• 1.25 mlground black pepper
• 2.5 mlHerbes de Provence
• 4 largeeggs, beaten
• 113 gcheddar cheese, grated; or Swiss cheese or another cheese of your choice
• 15grape or cherry tomatoes, halved

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C.

2. 2

   Cook onion and corn

   Warm the olive oil in a large frying pan. Add the onion and corn and cook over a medium-high heat for 15 minutes, stirring often, until the onion is golden but not browned. If it starts sticking, add water 30 ml at a time to stop it burning.

3. 3

   Grate the vegetables

   While the onion cooks, grate the carrots, courgette and yellow squash using a food processor or box grater. Add them to the pan with the salt, pepper and Herbes de Provence.

4. 4

   Cook until tender

   Cook for 15–20 minutes, until the vegetables are soft and any liquid they have released has cooked off. Taste the vegetables and adjust the seasoning to your liking.

5. 5

   Mix and pour

   Transfer the cooked vegetables to a bowl and leave them to cool slightly. Stir in the beaten eggs and cheese, then pour the mixture into a round pie dish or springform tin.

6. 6

   Arrange tomatoes

   Place the halved tomatoes around the edge of the dish.

7. 7

   Bake the quiche

   Bake for 45 minutes, or until the egg is cooked through.

8. 8

   Serve warm

   Serve the quiche warm or at room temperature.

What is crustless quiche?

Quiche is a savoury egg bake traditionally made with a pastry case; this version leaves the crust out and lets the filling take centre stage. It is a Mediterranean-inspired combination of vegetables, herbs and cheese, rather than a claim to one specific regional tradition.

Cooked vegetables are folded into beaten eggs and cheese, then baked until set. Cooking off their released liquid first helps the quiche hold together when sliced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 9g protein, 14g carbs, 11g fat.

The corn and vegetables provide most of the carbohydrates, while the eggs and cheddar contribute protein and the olive oil and cheese supply much of the fat. Pair a slice with leafy salad or other greens for a more balanced plate.

The vegetable base

Onion and corn: give the filling sweetness and a savoury base. Cook the onion until golden, not dark, and stir regularly so it does not catch.

Grated vegetables: courgette, carrots and yellow squash soften quickly once grated. Their fine shreds spread through the filling, so each slice gets a mixture of vegetables.

Manage the moisture

Cook the grated vegetables until soft and the liquid in the pan has evaporated. This is the key step for a filling that sets rather than turning watery.

Cool the mixture briefly before adding the eggs. It need not be cold, but letting it lose some heat helps keep the eggs from cooking as soon as they are stirred in.

Cheese and seasoning

Cheddar: adds a pronounced savoury flavour and melts into the filling. Swiss cheese or another cheese can be used instead, as suggested in the ingredient list.

Herbes de Provence: brings an aromatic herbal note, while salt and black pepper season the vegetables. Taste the cooked vegetables before mixing in the eggs and adjust if needed.

Check the set

The recipe gives a 45-minute bake at 190°C. The useful cue is that the egg is cooked through; if the centre still looks unset, it needs more time in the oven.

Let the quiche settle briefly before cutting so the slices are easier to lift. It can also be served at room temperature.

Serving ideas

Serve a slice with a green salad or steamed greens for a simple meal. For a more substantial plate, add bread or boiled potatoes.

The quiche works for breakfast, lunch or dinner, and its room-temperature serving option makes it convenient for a shared table.

Recipe notes & tips

• Stir the onion and corn often as they cook to help them colour evenly.
• If the onion sticks to the pan, add water in 30 ml increments rather than letting it scorch.
• Grate the vegetables while the onion and corn are cooking to keep the preparation moving.
• Cook off the liquid released by the vegetables before mixing them with the eggs.
• Let the cooked vegetables cool slightly before stirring in the eggs and cheese.
• Use a food processor or a hand box grater to shred the vegetables.

Variations

• Change the cheese: use Swiss cheese or another cheese in place of cheddar.
• Use frozen corn: add it directly to the pan in place of fresh kernels.
• Choose seasonal vegetables: use your preferred vegetables while keeping the filling well cooked and not watery.
• Serve it cool: let the baked quiche reach room temperature before serving.
• Add a side salad: serve alongside leafy greens for a fresh contrast.

Common mistakes to avoid

• Browning the onion too far: cook it until golden, stirring often, and lower the heat if it darkens quickly.
• Letting onion catch: add water 30 ml at a time when it begins to stick.
• Leaving excess vegetable liquid: keep cooking until the released water has evaporated.
• Mixing in very hot vegetables: allow them to cool slightly before adding the beaten eggs.
• Taking it out too soon: bake until the egg is cooked through, using the recipe's 45-minute bake as a guide.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat portions in the oven or microwave until hot, or serve them at room temperature.

Frequently asked questions