Quick Crustless Quiche
Perfect quick breakfast or picnic style snack, this crustless quiche is delicious and naturally gluten free.
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.
Notes
Note: Dice your vegetables into at least 1cm cubes, keeping them uniform so they cook evenly. The mixture will rise so make sure there is a bit of space at the top.
You can swap in anything you like but I find this to be my favourite combo that I almost always have on hand in the fridge.