This is an absolute winner of a quiche recipe that I love having in my back pocket for busy weeks and batch cooking. My favourite time to cook this one up is when i’ve already got the oven on with something else cooking for dinner – i.e. our Shepherd’s pie or Italian Chicken tray bake – because you can slot it right into the oven without changing the temp or timings.
It of course contains hidden veg, but unfortunately they aren’t THAT well hidden – the keener child’s eyes may not be interested in eating it if they spot something green! But simplifying it to be a combo of pumpkin/sweet potato, bacon and cheese may get over the line.
Our recipe below serves 4 for a decent breakfast, or could be sliced into 8 smaller snack size portions, perfect for a picnic or a meal drop. If you want to slice I would suggest lining the pan with baking paper so you can remove it easily after cooking.
I find that the Ikea 365 glass containers work really well to bake in, as it’s handy having it square for cutting and when you’ve grabbed your slice you can pop the lid on (once it’s cooled) to store in the fridge for your brekky the next day (and thus no need for baking paper). Or a cast iron pan (like our beauty from Solidteknics) which goes from stovetop to oven is a really nice low-fuss way to cook and serve it if you’re going straight from the oven to your table.
Quick Crustless Quiche
Equipment
- Oven
Ingredients
- 6 free range eggs, lightly whisked
- 1/2 cup water
- 1 medium zucchini, diced
- 1/2 capsicum, diced
- Chunk of pumpkin or sweet potato (approx 1/2 cup), diced
- 2 rashers of bacon, diced
- Handful of spinach
- Handful of soft herbs you have on hand (e.g. parsley or chives), chopped finely Or substitute for 1/2 tsp dried parsley
- 1/4 cup grated tasty cheese
- Pinch of Salt and pepper
Instructions
- Preheat your oven to 180’C, whilst you dice your vegetables.
- Combine all ingredients in a medium sized heat proof baking dish/pan and top it with the grated cheese.
- Bake on 180’C fan forced until the cheese on top is lovely and browned. The quiche should have risen slightly and spring back up when touched in the centre, approx 25-30 minutes.
- Slice and serve hot or cold, either on its own or paired with some crunchy sourdough bread.
