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

Ingredient Substitutions

• Instead of Zucchini: zucchini
• Instead of Eggplant: eggplant
• Instead of Tomato: cherry tomatoes
• Instead of Red bell pepper: yellow bell pepper, green bell pepper
• Instead of Spring onion: shallot, scallion
• Instead of Shredded mozzarella: melting cheese
• Instead of Parmesan / Grana Padano / Pecorino, grated: other hard cheese
• Instead of Eggs: duck eggs, pasteurized eggs
• Instead of Whole milk cream: plant-based cream (soy, oat)
• Instead of All-purpose flour: wheat flour, rice flour
• Instead of Extra-virgin olive oil: sunflower oil
• Instead of Ground black pepper: white pepper
• Instead of Herbes de Provence: thyme, rosemary

Equipment Needed

• Cutting board
• Chef's knife
• Medium bowl
• Whisk
• Silicone spatula
• Round tart pan (18‑20 cm)
• Baking sheet or Air Fryer basket (optional)
• Oven or Air Fryer
• Kitchen gloves
• Measuring spoon (optional)

Critical Steps — Do Not Skip

• Cooking the vegetables (step 2)
• Even distribution of vegetables and batter (step 4)
• Final bake in the oven (step 5)

Chef Tips from the Video

• Add a few fresh basil leaves to the batter for extra aroma.
• Vary the spices: a pinch of curry or cumin gives an exotic touch.
• Use a removable-bottom tart pan for easier unmolding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, the cheese texture may change.

Room temperature: Can stay at room temperature up to 2 hours (ideal for a picnic).

Make-Ahead Tips

• Cook the vegetables the day before and keep them refrigerated; they will reheat quickly when assembling.
• Prepare the custard ahead and keep it chilled for up to 12 hours.
• Assemble the quiche, cover with cling film and refrigerate up to 24 hours before baking.