Crustless Quiche

Nique’s Quiche with Vegetables and Feta

This recipe has been years in the making - it is perfect.

As long as the base recipe is followed, you can sub out any vegetables you have in your fridge.

Crustless Feta and Vegetable Quiche

Preheat your oven to 375°C.

Select your quiche dish. A standard glass quiche dish or cast iron skillet will take 40 minutes. Prepare dish by spraying or rubbing vegetable or olive oil to prevent sticking.

Prepare your vegetables. Select, wash, chop into bite size pieces.

1/2 onion

3 cloves of garlic or 1.5 tsp garlic powder

1/2 zucchini

1/4 yellow pepper

1/4 red pepper

2 stalks of corn on the cob, shaved off kernels

7-10 crimini mushrooms

10 cherry tomatoes (halved, added on top of quiche before baking)

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In a medium-large sautée pan, on medium heat, combine

2 tbsp unsalted butter

1 tbsp olive oil

When hot, add all your chopped vegetables.

Sautée until everything has softened, approx 10 minutes.

Add 1 tsp each oregano, basil, black pepper.

Salt lightly.

Turn off heat, set aside.

Base recipe

Whisk together 

4 egg whites

4 whole eggs

3/4 cup milk

1/2 cup sour cream

1 cup crumbled or cubed feta

Add cooked vegetables to the bottom of your quiche dish.

Pour egg and feta mixture over top, ensuring there is even coverage.

Add halved tomatoes on top of quiche.

Bake,

uncovered in the preheated oven for 35-40 minutes.

Enjoy!