Roast Butternut Crustless Quiche
If you’ve exhausted your Meatless Monday supper offering, you’re going to love this Roast Butternut Crustless Quiche. It’s not quite a soufflé, but puffs up boldly before settling into a frittata kind of quiche. Perfect for Meatless Mondays and light weeknight suppers. While a traditional quiche needs a buttery crust to hold the creamy egg filling, this recipe is crustless and healthy.
If you have eggs in the house, there’s meal potential right there. I use this simple egg custard as a base for any number of additions. It’s also a inexpensive and simple way to use up whatever vegetables you have in the fridge. Here are a two options that go towards your five-a-day count.
– Roasted red peppers, mushrooms, aubergines, sun-dried tomatoes and taleggio cheese
– Kumara sweet potatoes, kale, caramelised onions and blue cheese
For the best flavour, roast the vegetables before combining with the egg custard. Using uncooked vegetables result in a watered down and poorly flavoured quiche. Sometimes I bake the mixture in muffin tins for easy school lunches and picnics. These cheesy spinach muffins are another tasty way to get children to eat their greens. So good and super-healthy too.
Roast Butternut Crustless Quiche
- 45 ml (3 tablespoons) olive oil
- 600 g (1 medium-sized) butternut, peeled and chopped into chunks
- 1 shallot, diced
- 3 leeks, sliced into rounds
- 200 g young spinach, roughly chopped
- zest and juice of half a lemon
- a pinch of nutmeg
- 6 eggs
- 60 ml (1/4 cup) full cream milk
- 5 ml (1 teaspoon) wholegrain mustard
- 2.5 ml (1/2 teaspoon) dried oregano
- 60 g (1/2 cup) mature cheddar cheese, grated
- 100 g feta
- a handful of pine nuts
- salt and freshly ground black pepper
Preheat the oven the oven to 200º C. Line a baking sheet with foil or parchment paper. Place the butternut onto the tray and drizzle with 30 ml olive oil. Season with salt and black pepper. Toss to coat and roast for 40 minutes.
Heat the remaining olive oil in a frying pan and sauté the shallot for several minutes until softened. Add the leeks and cook for 2 more minutes. Pile in the spinach and allow to wilt down. Add the lemon zest plus the juice and season with nutmeg, salt and pepper.
In a jug, whisk the eggs, milk, mustard and oregano. Add a pinch of salt and the grated cheddar cheese. Grease a 22 cm round ovenproof dish. Place the roast butternut on the base of the dish, followed by the cooked spinach. Pour over the egg mixture and dot with crumbled feta. Scatter over the pine nuts and bake for 30-35 minutes until the top is golden and puffed. Serve with a rocket and avocado salad.
6 Comments. Leave new
Looks absolutely delicious Di! Mmmm, can’t wait to make it. Do you think it would freeze well? x x
I think you could Nicole, as most quiches with a pastry do freeze well. I would make it the first time round and just freeze a slice as a try out as I haven’t frozen this one yet. It’s always best though, when just baked. If you want to get ahead in prepping, the roast butternut and cooked spinach can be done the day before and simply baked off when ready.
Hi Di!
I’ve made this for my book club tomorrow! Also your vegan truffles, caramelized nuts and spelt chicken and mango salad! That is, if I don’t sample too much tonight:-)
Thanks for the inspiration xx
I think I should join your book club Tippy. Sounds just divine. Hope you get to discuss the “books” in amongst all the eating. Have fabulous day. D
Today’s a Bibbys Kitchen day on the Aussie farm again! Blueberry brownies and this beautiful scramble for dinner quiche! I can always find pantry staples and spoil my family with something spectacular!! Thank you! #harvest
So happy to hear we’re visiting vicariously. Can’t count how many times I’ve made both these recipes. Nothing fancy, just really good and simple.