Crustless Quiche with Summer Vegetables
Less fussy to make than a classic quiche, this crustless quiche is a celebration of warmer days. It embraces ripe summer vegetables: zucchini, eggplant and cherry tomatoes, all encased in a rich egg custard with melty Swiss cheese and fresh herbs. This is a perfect gluten-free brunch, lunch, or dinner that you can easily prepare ahead as well! What is a crustless quiche? A crustless quiche is a take on a classic French quiche, without – you guessed it – a crust! It simply consists of a classic quiche filling…
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp (15ml) extra virgin olive oil
- 1 garlic clove, peeled and minced
- 1 onion, peeled and sliced in half round
- 1 medium zucchini, sliced
- ½ medium eggplant, sliced in half rounds
- ½ cup cherry tomatoes
- 8 large eggs
- 1 cup (240ml) milk (2%)½ cup (120ml) heavy cream (35% mf)½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 2 tbsp chive, finely chopped
- 1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)
Instructions
- 1
Step 1 – Preheat your oven to 375°F (190°C) with a rack in the middle. Grease a 9-inch (22.9cm) pie dish with butter or cooking spray.
- 2
Step 2 – Heat up the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant. Add the zucchini and eggplant, and sauté for 10-12 minutes until softened, browned and most of the excess moisture is gone. Transfer into the prepared pie dish along with the cherry tomatoes, and scatter vegetables to cover bottom evenly.
- 3
Step 3 – In a large mixing bowl, beat the eggs with the milk, heavy cream, salt, pepper, Dijon mustard, 1 tablespoon of chive and ¾ cup Gruyère cheese.
- 4
Step 4 – Pour the egg mixture over the vegetables, in the dish, and sprinkle with the remaining ¼ cup Gruyère cheese and 1 tablespoon of chive.
- 5
Bake for 40-45 minutes, until the edges are set and a knife inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 15 minutes before serving.