PhotoRecipe: Vegetable Crustless Quiche

PhotoRecipe: Vegetable Crustless Quiche

Dear Friends and Eaters,

The Charity Event on Monday was a great success and I felt it was necessary to post the recipes as many people have been asking for them.  You can look at the pictures taken by the “Men who dine” here.

Many attendees loved my vegetable crustless quiche, a mix between a frittata and a quiche that keeps really well and can be eaten warm but is at its best when at room temperature.


  • 1 (10oz) bag of mixed frozen vegetables (carrots, peas, corn and string beans), thawed
  • 1 red bell pepper, chopped
  • ½ cup white onion, chopped
  • 1 (4oz) box of sliced mushrooms
  • ¼ cup of grated pecorino cheese
  • ¼ teaspoon kosher salt + ½ teaspoon for the egg mixtur
  • 6 large eggs
  • 1 cup of low fat milk
  • 4 oz goat’s milk cheddar
  • 1 cup of panko
  • 3 tbsp canola oil + more for the baking sheet
  • 2 cups of mizuna or arugula

Step 1:  Grease the baking dish with canola oil and coat with panko. Set aside and preheat the oven at 375F.

Step 2:  In a heavy bottomed, pan over medium heat sauté’ 3 tbsp of canola oil with the onions.  When the onions are translucent, add the peppers, mushrooms and mixed vegetables.  Season with ¼ teaspoon of salt and cook until the vegetables are al dente (5 to 8 minutes).

Step 3:  Blend eggs, milk, pecorino and ½ tsp of salt in a blender or food processor.

Step 4: Assemble the crustless quiche.   Place ½ of the vegetables in the baking sheet, cover with the cheddar cheese, then layer the remaining vegetables and pour the egg mixture on top.

Step 5: Place the baking sheet in the middle rack of the oven and cook for 40 minutes or when the eggs are completely thickened at the centre.  Let cool and cut in pieces.  The crustless quiche can be stores in an air tight contained in the fridge or in the refrigerator.  Serve warm or at room temperature.