Go Back
A slice of vegetable crustless quiche on a plate with potatoes and salad.

Feta and Roasted Vegetable Crustless Quiche

This tasty vegetarian crustless quiche is packed with roasted vegetables and chunks of feta cheese - so much flavour, and no pastry!
5 from 5 votes
Allergens: 🧀 Dairy 🍳 Egg 🍞 Gluten 🥜 Nuts

(if you suffer from allergies, please double check all ingredients before eating)

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Calories: 317kcal
Author: Becca Heyes
QR Code

🖨 Recipe printed from www.easycheesyvegetarian.com

Scan QR code to see the full blog post, including useful tips and tricks, substitutions, serving suggestions, and more photos.

Ingredients

  • 1 red onion
  • 1 medium zucchini (courgette)
  • 2 bell peppers (I used red and orange)
  • ~ 6 medium mushrooms
  • 2 Tablespoons oil
  • 6 eggs
  • 200 ml (~ 3/4 cup) single cream (see notes)
  • 1 Tablespoon basil pesto
  • 1/4 teaspoon black pepper
  • 70 g (~ 1/2 cup) self-raising flour
  • 200 g (~ 7 oz) feta cheese, roughly crumbled
  • 1 teaspoon butter or oil

Instructions

  • Cut the vegetables (red onion through mushrooms) into bitesized pieces (~ 2cm dice), and spread them on a baking tray.
    A tray full of colourful chopped vegetables.
  • Toss with a little oil, and roast at 180°C (Gas Mark 4 / 350°F) for around 45 minutes, stirring once or twice as they cook. They should end up quite well roasted, so there’s not too much excess moisture going into the quiche.
    Colourful roasted vegetables on a baking tray.
  • While the vegetables are roasting, crack the eggs into a mixing bowl, and beat them with a fork or whisk. Add the cream and pesto, and mix again. I also added plenty of black pepper.
    Beaten eggs in a jug with a dollop of pesto.
  • Next, add the flour, and beat thoroughly until the mixture is fairly smooth. You can sift the flour through a fine sieve first if you have one - otherwise, just make sure you press any lumps of flour with the back of the fork to mix them in thoroughly.
    Crustless quiche mixture in a measuring jug.
  • When the vegetables are well roasted, add them to the egg mixture, along with the roughly crumbled feta cheese (keep the chunks fairly big). Mix to combine - quite gently so you don't break up the cheese.
    Beaten eggs with vegetables and feta mixed in.
  • Thoroughly grease an 8-inch springform cake tin - I find it easiest to use a pinch of butter and my fingertips. Spray oil also works well. Pour the egg mixture into the tin, and make sure the vegetables are spread evenly around the tin.
    Uncooked crustless vegetable quiche in a springform cake tin.
  • Bake for around 45 minutes, or until the quiche is golden brown on top, and no longer jiggly in the middle. If the eggs are browning before they're fully set, cover the tin with foil and return to the oven (I didn't need to do this, but it depends on how intense your oven is).
    Vegetarian crustless quiche in a springform cake tin.
  • Serve warm or cold.
    A slice of vegetable crustless quiche on a plate with baby potatoes and salad.

Video

Notes

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.

Nutrition

Nutrition Facts
Feta and Roasted Vegetable Crustless Quiche
Amount Per Serving (1 slice)
Calories 317 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Saturated Fat 9.7g49%
Cholesterol 206mg69%
Sodium 617mg26%
Potassium 371mg11%
Carbohydrates 18.3g6%
Fiber 1.7g7%
Sugar 4.9g5%
Protein 14.7g29%
Calcium 292mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.