Crustless Quiche with Sun-kissed Vegetables and Cheese

Ingredients

• 150 g Zucchini (cut into dice about 1 cm)
• 150 g Eggplant (cut into dice of the same size as the zucchini)
• 100 g Tomato (cut into dice)
• 50 g Red bell pepper (seeded and cut into dice)
• 50 g Spring onion (thinly sliced)
• 150 g Shredded mozzarella (divided into two parts: half in the batter, half on top)
• 50 g Parmesan / Grana Padano / Pecorino, grated (added to the mixture for salty flavor)
• 4 Eggs (chicken eggs, at room temperature)
• 200 ml Whole milk cream (35 % fat)
• 30 g All-purpose flour (to slightly thicken the mixture)
• 2 c. à soupe Extra-virgin olive oil (to coat the vegetables before cooking)
• to taste Ground black pepper (season the vegetables and the batter)
• 1 c. à café Herbes de Provence (sprinkle on the vegetables before cooking)

Instructions

1. Prepare the vegetables

   Wash the zucchini, eggplant, tomato, bell pepper and spring onion. Cut each vegetable into dice of about 1 cm to achieve even cooking.

   Time: PT15M

2. Cook the vegetables

   Spread the vegetable dice on a baking sheet lined with parchment paper or in the Air Fryer basket. Drizzle with olive oil, sprinkle with pepper and Herbes de Provence, then toss to coat well. Cook 15‑20 minutes at 200 °C (or 200 °C in the Air Fryer) until tender and lightly golden.

   Time: PT20M

   Temperature: 200°C

3. Prepare the custard

   In a bowl, whisk the 4 eggs with the whole milk cream. Add pepper, flour and half of the grated cheese (Parmesan/Grana Padano/Pecorino). Mix until you obtain a slightly thick consistency.

   Time: PT5M

4. Assemble the quiche

   Pour the cooked vegetables (slightly cooled) into the pan, spreading them evenly. Add the sliced spring onion. Pour the custard over, then sprinkle the remaining shredded mozzarella and a few small extra mozzarella dollops in the centre.

   Time: PT5M

5. Final bake

   Bake the pan in the preheated oven at 180 °C for 20‑25 minutes, until the top is golden and the quiche is set in the centre.

   Time: PT22M

   Temperature: 180°C

6. Rest and serve

   Remove the quiche from the oven, let rest 5 minutes before cutting into 4 equal portions. Serve warm or at room temperature, optionally with a small raw salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

4 g