Crustless Vegetable and Feta Quiche

I recently made the decision to switch to a pescatarian diet (with the hope of eventually phasing completely to a vegetarian diet). There were many reasons behind this decision, which I will likely go into in a different blog post, but one of the main reasons was the obvious health benefit of eating less meat. With this change of diet came a real need for new meal ideas so today I decided to try my hand at putting a twist on the classic quiche recipe.

A traditional quiche is made up of a pastry crust and then a filling of your choice bound together by an egg and cream mixture. Today I decided to eliminate the pastry altogether and go for a “crustless” and hopefully healthier version. The recipe follows below; it is actually super easy to make and I hope you’ll enjoy it as much as I did!

Ingredients

4 Eggs

50g of feta cheese

50g of low fat cheddar cheese (grated)

1 bell pepper (colour of choice)

A handful of broccoli stems

A handful of basil leaves

A splash of milk (can be any type of milk, but I used soya milk to cut out fat)

Salt and pepper to season

Recipe

  1. Preheat the oven

Preheat the oven to around 180 degrees (I have a fan oven, so the temperature conversion may vary with other types of ovens). Also grease a medium-sized ovenproof dish for the quiche to be cooked in.

  1. Prepare ingredients for filling

Finely chop the broccoli stems, basil leaves and the bell pepper and cut the feta into cubes.

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  1. Create egg mixture

Crack four eggs into a mixing bowl and whisk until the mixture has no lumps. Then add a splash of milk to thin the mixture slightly and season with salt and pepper as you like.

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  1. Assemble

Place the chopped ingredients into the greased dish and make sure to spread them evenly so each portion will be roughly the same. After that pour the egg mixture over the other ingredients and top with grated cheese.

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  1. Cook

Place the dish in the middle of the oven and cook for approximately 30 minutes or until the egg mixture appears firm and is no longer runny.

  1. Serve

When the quiche is ready and cooled, it should make around six portions. Try one portion as a tasty midday snack or for a healthy and light evening meal, take two portions and serve with a hearty salad.

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*Note* I bought this bowl in summer while I was on holiday in Tunisia with my partner and his family and just love the colour and the pattern!

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