Crustless quiche vegetable squares

    Crustless quiche vegetable squares

    146saves
    1hour30min


    34 people made this

    This savoury egg bake is filled with zucchini, Cheddar, onion, grated carrot and dill. It makes a lovely starter or can be served as a main course.

    Ingredients
    Serves: 16 

    • 1 teaspoon olive oil
    • 1 large onion, finely chopped
    • 1 large zucchini, cut into small cubes
    • ½ teaspoon salt
    • 2 large eggs
    • ¼ cup (60 ml) milk
    • 3 medium carrots, peeled, grated and blotted dry
    • 1 cup (120 g) coarsely grated cheddar cheese
    • 1 tablespoon chopped dill

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:10min  ›  Ready in:1hour30min 

    1. Heat oven to 190°C. Lightly coat a 20 cm square or round baking pan with non-stick cooking spray.
    2. Heat oil in a large non-stick frying pan over medium heat. Add onion; sauté until softened, 3 minutes. Stir in zucchini. Increase heat to medium-high; sauté until zucchini is soft and the liquid has evaporated, 7 to 10 minutes. Stir in ¼ tsp salt. Remove from heat.
    3. In a large bowl, beat eggs, milk and remaining ¼ tsp salt. Add carrot, zucchini, cheese and dill. Spread in prepared pan.
    4. Bake until quiche is just set in the centre, about 45 minutes. Transfer to a wire rack and cool for at least 10 minutes before cutting. Serve warm or at room temperature.

    on the menu

    Cut the Crustless Quiche Vegetable Squares into four portions instead of 16 to make a main course for lunch that is both nutritious and low in kilojoules. Finish off the meal with a crisp baguette, a salad and a healthy dessert.

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    Reviews (7)

    10

    Altered ingredient amounts. I thought it needed more eggs, so I added an extra one plus half a cup of SR Flour as there was plenty of moisture after that. Next time I would use 4 eggs and 1 cup of SR Flour to make it a bit more solid in texture. - 24 Nov 2008

    by
    6

    As I am off on holiday I wanted to use up what was left in my fridge. I had a large zuchhini, a couple of carrots, 3 eggs, onion, red capsicum and a mushroom or 2. Also 1 slice of bacon. Found this recipe. I cooked the diced veg along with the casps., and bacon in the MW. with a dob of butter till just cooked. Drained the juice off. Added the beaten egg, carrot, cheese dill and mushroom mix. Baked as per the recipe. YUMMY!!!! Will make this again and again. Great way to use up the odd veggies. - 04 Jun 2012

    4

    It was quite light and fluffy, not to mention tasty. My family enjoyed it and I will make it again, with adjustments (see tweak). - 24 Nov 2008

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