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Tuesday, 21 October 2014

Crustless Vegetable Quiche

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Canning Basics: How to Can Tomatoes with Karen Solomon on Creativebug
It's been awhile since I have posted on this blog as I have been busy with the crochet side of things. 

You can find my crochet blog here:

Last night I whipped up this amazing quiche and I wanted to share the recipe with you. You can add pretty much any vegetable you like. Great for cleaning out the vegetable bin before the next shop. 


6 Eggs Lightly Beaten
1 Leek
1 bunch of Silver Beet
1 cup of Cauliflower Floret 
1 Brown Onion
1 Tomato
1/4 cup Mozzarella Cheese
1/2 cup Colby Cheese
Tsp Basil
Tsp Sage
1 tbsp Garlic
1/2 tsp Salt
1/2 tsp Black Pepper
Small amount of oil for cooking onions


  • Preheat oven to 200 Celsius.
  • Wash the leek, silver beet and cauliflower and chop into smaller pieces.  
  • Finely chop the onion and fry with a small amount of oil and the garlic in a large frying pan until the onion is translucent.
  • Add the leeks, silver beet and cauliflower to the frying pan. Cook stirring  occasionally until silver beet is wilted.
  • Move everything from frying pan to a large bowl. Add in the remaining ingredients excluding the tomato and mozzarella.
  • Grease/line a quiche dish. Pour mixture into the dish. 
  • Top mixure with the sliced tomatoes and then sprinkle the mozzarella cheese on top.
  • Bake in preheated oven for 40 minutes or until egg mixture is cooked.

Enjoy :)

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