Today I decided to make us a delicious crustless vegetable quiche for our dinner. Well, actually I made it for me as Todd was having the leftovers from yesterday. I fancied something quick, easy, delicious and a tiny bit healthier!
Crustless quiche makes the perfect quick and easy entree. Its great for lunch or for supper. I used broccoli and cauliflower, which is what I had in my refrigerator.
I just broke off a few florets of each and cooked them in some lightly salted boiling water until crispy tender. You could also use frozen, but you should also cook them first.
I added some onion for flavor also, which I threw in and cooked with the vegetables. You could also use chopped spring onions, in which case you don't need to cook them. I didn't happen to have any today and this is our week of not being able to buy groceries as it was rent week.
Once you have your veggies cooked, make sure you drain them really well. If they are too wet they will give you a soggy result. I drain them well in a wire colander, chop and then drain again. You can also pat them dry with a kitchen towel.
Pop them into a small casserole dish that you have buttered, spreading them out to cover the bottom.
I still had some cheese left from the Cheester Egg, just a small piece and so I grated that and scattered it over top of the veggies. It was a lovely strong cheddar. You can use any cheese you like actually . . . Stilton, Emmethaler (Swiss), Parmesan, or even a combination of cheeses. Its all up to you and what you have and what you are craving!
I had some medium eggs (I normally buy large) that Todd had picked up at Costco the other week, which he then dropped as soon as he came in the door. Thankfully most of them didn't break. I used the cracked ones in baking and today I used three of the non-cracked ones in this.
Beaten together with some dairy sour cream and seasonings, this was poured over top of the vegetables and cheese in the dish.
After that it was a quick half hour in the oven and dinner was served. I am thinking a couple slices of toast would go down really nice, as would a salad . . . but if you were going to do toast, you might just as well do a crust. This is only my opinion!
Yield: 2
Author: Marie Rayner
Crustless Veggie Quiche
A healthier version of a favorite dish, perfectly sized for just two people. Quick, easy and delicious.ingredients:
- softened butter to grease the pan
- 4 broccoli florets
- 4 cauliflower florets
- 1/2 small onion, peeled and chopped
- 2 heaped TBS sour cream
- 3 medium eggs
- salt and black pepper to taste
- 1/8 tsp garlic powder
- 3 TBS grated strong cheddar cheese
instructions:
How to cook Crustless Veggie Quiche
- Preheat the oven to 200*C/400*F/ gas mark 7. Butter a small baking dish. (I used a small oval casserole that holds about 1 1/2 cups.)
- Bring a saucepan of lightly salted water to the boil. Add the broccoli, cauliflower and onion. Cook until the vegetables are crispy tender. Drain well and then chop the broccoli and cauliflower into smaller bits.
- Place the chopped veggies and onions into the buttered baking dish. Sprinkle the cheese over all.
- Beat the eggs, sour cream, and seasonings together. Pour over the veggies in the baking dish.
- Bake in the preheated oven for 30 minutes, or until a knife inserted in the center comes out clean. Cut in half to serve.
I didn't have any salad fixings and so I ended up cooking some tater tots to go with it. I know . . . salad would have been much healthier and probably a lot tastier! In any case this was really delicious. I am thinking chopped spinach and feta cheese would also be a great combination!
