This cheesy crustless roasted vegetable quiche is easy to put together, perfect for large gatherings and incredibly delicious! and the best part is that you can use whatever vegetables you have in your fridge.

crustless roasted vegetable quiche recipe

  • 4 Cups Roasted Vegetables (I used Butternut, Eggplant, Baby Rosa Tomatoes, Red Onion and 5 Sliced Garlic Cloves mixed with some Olive Oil, Salt, Freshly Ground Black Pepper and 4 Tbles Balsamic Glaze)
  • 100Gr Feta Crumbled
  • 3 X-Large Eggs
  • 150ml Milk
  • 150ml Cream
  • Salt and Freshly Ground Pepper
  • Handful of Sliced Basil
  • ½ Cup Grated Mature Cheddar Cheese
  1. Preheat your oven to 180°C and grease a 24cm pie dish.
  2. Arrange the roasted vegetables in the pie dish. Crumble the feta over the vegetables.
  3. Whisk the eggs, milk and cream together. Season with salt and pepper and stir through the sliced basil and the grated cheese.
  4. Pour the egg mixture over the vegetables.
  5. Bake the quiche for approximately 25-30 minutes, or until the filling has just set.
  6. Remove from the oven and allow to cool for about 20 minutes. Slice and serve.
Be careful not to over bake as baking an egg mixture for too long will result in a rather runny, watery end product.