Crustless Roasted Vegetable Quiche

On my runs around the park, I'm seeing more and more people lazing about on the grass, enjoying the sunshine and light breeze. It's gotten me thinking about outdoor picnics and barbecues. This quiche would be perfect for either. Sometimes barbecues can be meat overload, and vegetable sides are great to lighten things up! As for picnics, keeping things vegetarian means you don't have to worry about food poisoning and it's a nice change from never-ending sandwiches.

This quiche is super versatile. Add whatever vegetables you want in! Potatoes, sweet potatoes, pumpkins and starchy vegetables will give substance to your quiche, and a selection of other vegetables like capsicum, courgettes, onions, beans, asparagus or even broccoli will allow you to play with various flavours.

Roasting all the vegetables before making the quiche ensures that everything is cooked through and tender, and can give a caramelised crust as well. I roasted all of mine at the same time with salt, pepper and mixed herbs for just 15 minutes, tossing halfway through. Keep in mind if you have vegetables that need longer (like potatoes) then you can boil them first so they cook the same time in the oven.

A glass pyrex dish like this one allows the quiche to come out easily, without needing oil, even though it's crustless. So you can bake it like this, then cut into squares when its cooled to take out for a picnic, or bake it in a disposable foil baking tray if you like!

Just top with cheeeeeeesssssseeeeee! And dig in!

Full recipe here->

CRUSTLESS ROASTED VEGETABLE QUICHE by Sam | Svelte Salivations

Quick and easy quiche, with simple seasonal ingredients

Makes 4 large servings. Takes 30 minutes to prepare, 30 minutes to cook. 

Ingredients:

• 1 large kumara
• 2 baking potatoes
• 2 courgettes
• 2 capsicums
• 4 tablespoons olive oil
• 5 large eggs
• 100mL milk
• handful of grated cheese
• salt and pepper, to season

Method:

1. Preheat oven to 200˚C fan oven (220˚C normal oven).
2. Cut all the vegetables into chunks, about 2 cm.
3. Place the potatoes into salted boiling water for 5 minutes. Drain thoroughly
4. Spread all the vegetables (including the boiled and drained potatoes) on a baking sheet in one layer. Try not to crowd the sheet too much. Use another baking sheet if you need!
5. Pour olive oil over the vegetables, and season lightly with salt and pepper. Mix around to cover thoroughly.
6. Place into the middle of the oven for 15 minutes. Toss them around halfway through.
7. Meanwhile, prepare the egg mixture by cracking 5 large eggs and whisking well with milk and some salt and pepper. 
8. When the vegetables are done, transfer to a baking dish and pour over the egg mixture. Make sure the egg mixture covers most of the vegetables (but it doesn't matter if the chunks are visible and poke through). 
9. Sprinkle with cheese.
10. Reduce oven to 170˚C fan (190˚C normal) and place the dish into the middle of the oven. Bake for 30 minutes or until the egg is set and the top is golden.
11. Remove from oven and let it sit for 10 minutes before cutting to serve.