Now that the hot weather and summer has arrived we long for lighter meals. Quiche is great for summer but as we all know pastry is not great for us and contains a lot of fat. But you can still enjoy quiche without the pastry!
This week for my Family Favourites recipe I thought I would share my crustless quiche recipe. This is a great meal to cook if you need to use some eggs up. Now that we have three chickens we have an abundance of eggs so this really is a great meal! It is also great of you grow your own vegetables!
Not only is this an easy summer meal to make but is also full of vegetables and goodness.
This is what I did...
Full of Veg Crustless Quiche
1 courgette, halved and sliced
8 tenderstem broccoli, chopped
6 spears of asparagus, chopped
12 green beans, chopped
1 tomato, sliced
120mls Kefir or double cream
1/2tsp black pepper
1tsp fresh parsley, chopped
2tsp fresh chives, chopped
1tbsp coconut oil or olive oil
1 - Pre heat the oven to 180C
2 - Heat the oil in a large saute pan and stir fry the courgette, tenderstem broccoli, asparagus, green beans and onion for 5 minutes
3 - Place the vegetables in a non stick flan dish
4 - Beat the eggs together and add the kefir or cream
5 - Sprinkle in the black pepper and add the parsley and chives
6 - Pour the egg mixture over the vegetables
7 - Lay the tomato slices on the top and gently place in the centre of the pre heated oven
8 - Bake for 40 minutes or until the eggs have set and the top is a golden brown
This crustless quiche is delicious served with jacket potatoes and salad. It can be enjoyed either hot or cold and be kept in the fridge to be eaten the following day.