Feta and Roasted Vegetable Crustless Quiche

🥚 Is Crustless Quiche the same as Frittata?

Crustless quiche and frittata are very similar, and in some cases, the terms could probably be used interchangeably.

However, in this crustless quiche recipe, I added a small amount of flour to the egg mixture, which helps to make it a bit of a sturdier texture – as opposed to a light and fluffy frittata. If you need your quiche to be gluten-free, you can skip the flour altogether, but be aware that the end result might be a little more delicate.

🍷 How to Serve Crustless Quiche

For me, this veggie-packed quiche is the perfect light meal to share with friends in the sunshine – one of those days where wine is justifiable at any hour, whether it’s brunch, lunch, or dinner… Can you imagine sitting outdoors, munching on this colourful meal, and sipping a glass of red wine in the sunshine…? Absolute heaven!

I decided to serve my vegetable quiche with some herby new potatoes, fresh salad, and a glass of Zinfandel from Barefoot Wine. If you’re serving your quiche as more of a brunch dish, try it with fresh fruit, and crusty bread and butter. I can feel the sunshine on my face already.

I tend to lean towards white wine rather than red, but this was actually a really good combination, and the Barefoot Zinfandel was perfectly smooth to drink – went down a treat. I’m no wine expert, so here’s a quote from someone who knows a lot more about the stuff than I do:

Would you try a glass of Zinfandel with your vegetable quiche? Or would you go for a white or rose wine instead?

🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• eggs
• cream – different countries seem to offer different kinds of milk and cream, with different names. The cream I used, single cream, is 19% fat, so try to find an option that has a similar amount of fat, or a little less. You could even just use milk, if you can’t get the right cream.
• self-raising flour – as mentioned, this helps to make the mixture sturdy enough to work as a quiche, rather than a frittata. If you can’t get self-raising flour, use plain flour plus a teaspoon of baking powder.
• pesto – I used green pesto. This brings a lovely flavour to the egg mixture.
• feta cheese – crumble the cheese up when you add it to the egg mixture, but don’t crumble it too small! It’s nice to get chunky pieces of feta in the quiche. You could use a little grated cheddar too, if you like.
• vegetables – I used peppers, zucchini (courgette), mushrooms, and red onion.

If you’re not keen on any of the vegetables I’ve chosen, you can swap them for any other veggie that roasts up nicely. Here are a few ideas:

• broccoli
• eggplant (aubergine)
• asparagus
• sweetcorn (no need to roast)
• green beans (see instructions for how to roast green beans)

📹 Recipe Video

🔪 Equipment

I like to use a loose bottomed springform cake tin when I make homemade quiche. I know – it’s not your traditional quiche dish, but I find it works so much better than a flat pie tin, because:

• The clip on the side and the loose bottom make it so easy to remove the quiche from the tin.
• It gives a nice thick quiche, rather than a flat one – I think it looks so much better.
• The metal heats up nicely and helps to prevent the egg from being too moist and soggy round the edges.

I’ll never go back to a ceramic pie dish!

Here’s a similar one on Amazon, with great reviews:

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8-inch Springform Cake Tin

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