Crustless quiche vegetable squares

Crustless quiche vegetable squares


7 people made this

About this recipe: 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.

Lynn Lewis

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

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  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.

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