Another Easter holiday has come and gone and I hope you had a lovely one! We managed to escape up the coast for a few days of beach bliss but it’s back to business now and the never ending lunch boxes, laundry and loaded inbox. (Take me back to the beach!) This is a wonderful, easy recipe if, like me, you are craving veggies and healthier meals after enjoying all of those Easter holiday treats! May I present my crustless roasted vegetable quiche.
You can adapt this cheesy gluten free quiche recipe to include whatever vegetables you have in your fridge. It’s perfect for using up those Sunday lunch leftovers – talk about yummy upcycling! I love the addition of feta and herbs which give the dish a flavourful lift, and there’s no messing about with pastry so you can get your quiche into the oven and then onto the table in no time.
I made this delicious quiche on the Expresso Show earlier this year, you can watch the video here:
- use any of your favourite veggies in this dish. I love using butternut, onions, baby marrows, mushrooms and peppers.
- I sprinkled dried Italian herbs on top of the quiche before baking, but you can use two teaspoons of fresh chopped herbs instead (thyme and parsley are perfect!).
CHEESY ROASTED VEGETABLE QUICHE
- 3 cups roasted mixed vegetables
- 100g feta
- 3 large eggs
- 200ml full cream milk
- 100ml cream
- salt and pepper
- 1-2 tsp dried Italian herbs
1.) Preheat your oven to 180°C and grease a 24cm pie dish.
2.) Arrange the roasted vegetables in the pie dish. Crumble the feta over the vegetables.
3.) Whisk the eggs, milk and cream together in a jug. Season with salt and pepper.
4.) Pour the egg mixture over the vegetables, ensuring that all the gaps are filled. Sprinkle the Italian herbs over the top.
5.) Bake the quiche for approximately 45 minutes, or until the filling has set. Remove from the oven and allow to cool for 10 minutes. Slice and serve.