One of the nicest quiches that I have made is this cheesy crustless roasted vegetable quiche because it is easy to put together, perfect for large gatherings, incredibly delicious and the best part is that you can make it your own by using whatever vegetables you have in your fridge. Without a crust, the flavour of the filling steals the show. A crustless quiche is so much simpler to make and being crustless instantly makes it gluten-free!
- 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
- Preheat your oven to 180°C and grease a 24cm pie dish.
- Arrange the roasted vegetables in the pie dish. Crumble the feta over the vegetables.
- Whisk the eggs, milk and cream together. Season with salt and pepper and stir through the sliced basil and the grated cheese.
- Pour the egg mixture over the vegetables.
- Bake the quiche for approximately 25-30 minutes, or until the filling has just set.
- Remove from the oven and allow to cool for about 20 minutes. Slice and serve.
What is the Difference Between a Quiche and a Frittata?
While both quiche and frittata are made with a mixture of eggs and savoury additions like cheese, meat, and vegetables, there are a few notable differences between the two.
Traditionally, quiche has a crust and a frittata does not (unless you are making crustless quiche, of course).
Frittatas are first cooked on the stovetop and finished off in the oven, whereas quiches (like this crustless quiche) are baked entirely in the oven.
Quiche combines milk (or cream) and eggs and frittatas often use only eggs.