Loaded Vegetable Quiche

A hearty, filling, protein-packed crustless vegetable quiche with spinach, mushrooms, bell peppers and onions, served with golden-brown pan fried garlicky potatoes.

Prep Time: 1

Cook Time: 1

Total Time: 2

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Ingredients

For the quiche
250 gms spinach stalks removed, leaves rinsed well and roughly chopped
200 gms button mushrooms sliced
3 cloves garlic peeled and finely chopped
3 bell peppers diced (I used red, yellow and green)
2 small onions peeled and sliced
Olive oil
3 eggs
1 cup milk
1/2 cup sour cream or for a lighter, homemade version, combine 1/2 cup milk with 1 tbsp yoghurt and set aside for a few minutes
1/4 cup grated cheese any kind
1 tsp wholegrain mustard
1 tsp chilli flakes
2 tsp dried oregano
1 tsp pizza seasoning optional
Salt and freshly ground pepper to taste
For the potatoes
3 tbsps olive oil
4 small potatoes peeled and diced
3 cloves garlic peeled and finely chopped
1 tsp chilli flakes
Salt and freshly ground pepper to taste
1 tbsp finely chopped fresh basil

Instructions

In a frying pan set on medium heat, add 1 tbsp olive oil, and the chopped spinach. Increase the heat to high and sauté till all the moisture has evaporated, the spinach darkens and begins to stick to the pan. Transfer to a small bowl and set aside.
In the same pan, add 1 tbsp olive oil, and sauté the mushrooms and garlic until golden-brown and all the moisture has evaporated. Transfer to a small bowl and set aside.
Next, cook the bell peppers in 2 tbsps olive oil, until lightly blistered for the best flavour. Transfer to a small bowl and set aside.
Finally, caramelise the onions in 1 tbsp oil until translucent and lightly browned. Set aside.
Preheat the oven to 175 C and grease a 9" pie dish.
In a large mixing bowl, add 1 tbsp olive oil and crack the eggs in, whisking with a fork to beat and combine. Add the milk and sour cream, followed by the mustard and seasoning. Mix well.
Add the cooked veggies to the egg custard and mix. Pour into the prepared dish and bake for 40 to 45 minutes, until the top is set and doesn't wobble. For a firmer texture, bake for an additional 10 minutes.
While the quiche cools, prepare the potatoes. Heat the frying pan (the same one from earlier to minimize dish washing) on high heat with 3 tbsps olive oil. Add the potatoes and garlic and toss well until coated in the oil. Allow to cook for 8 to 10 minutes until the potatoes are soft and golden brown on the outside. Turn off the heat and add the salt, pepper and chilli flakes. Transfer to a bowl, garnish with fresh basil and serve hot with the sliced quiche.

Notes

1. If you would like to make a crust, here's what to do:
Combine 1 cup flour, 1 cup grated cheddar cheese and 125 gms cold, cubed butter in a large bowl till a soft dough forms. Press into a greased pie dish and chill for half an hour. Proceed with the filling as written in the recipe.

2. Veggies can be chopped and cooked the previous night. Keep covered in the refrigerator and mix them into the egg custard when ready to bake.