Crustless Quiche
Use up your vegetables that need cooking in this crustless quiche
Makes enough for: 1 quiche
Ingredients
- 15 mls olive oil
- 3 small leeks sliced
- 2 garlic cloves sliced
- 1 medium carrot peeled and diced
- half a head of fennel sliced
- Salt and freshly ground black pepper to season
- 5 button mushrooms halved and sliced
- 1 red pepper core and seeds removed, sliced
- 1 ear corn kernels removed
- Butter for greasing
- 150 g aspargus thickly sliced
- 140 g cauliflower roughly chopped
- 2 eggs lightly beaten
- 160 mls milk
- 30 mls basil pesto
- 60 g strong cheddar cheese grated
Method
- Place the olive oil into a frying pan and heat over a medium temperature
- Add the leeks, garlic, carrot and fennel and sauté until soft
- Season generously and then add the mushrooms, red pepper and corn
- Cook until the liquid from the mushrooms has evaporated
- Adjust the seasoning and leave to cool
- Butter an oven proof dish and preheat the oven to 180° Celsius
- Add the cooked and raw vegetables to the dish
- Place the eggs, milk and pesto into a mixing jug and whisk to combine
- Season and pour over the vegetables
- Sprinkle the cheese on top and bake for 35 minutes
- Leave to cool slightly before serving
Notes
Can be served cold