Let me stop you right there. I KNOW I know I know that a quiche is supposed to have a crust. That buttery, crumbly base is half of what makes it so awesome. But let me hit you with some real talk: a.) making my own pastry dough on a busy weeknight is a near impossibility and b.) store-bought pastry shells kind of depress me/make me feel inadequate. (I blame these feelings on too much Masterchef viewing.)
So! That’s where the crust-less quiche comes in, friends.
Quiches are a great way to use leftover vegetables. I love to roast a bunch of different types at the beginning of the week and find uses for them as I go. They usually find their way into some egg-based dish at some point.
You can make this with leftovers or with vegetables you specifically roasted for this purpose. I really love the fluffy sweet potato cubes, salty feta and caramelized onion hit in here, but you can adapt it to whatever you’ve got. Do your thang.
(Yes, I just said thang.)
It’s a lazy-girl’s quiche. A gluten-intolerant person’s quiche. A leftover-using quiche. A quiche for everyone!
Say quiche again.
Roasted Vegetable and Caramelized Onion Crust-less Quiche
3 tablespoons olive oil, divided
3 small sweet onions sliced thin (or 1 medium yellow onion)
1 tablespoon of balsamic vinegar
1 medium sweet potato, but into 1-inch/2.5-cm cubes
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/4 cup feta cheese, crumbled
1 cup cream or half and half
1 tablespoon fresh thyme leaves
butter for greasing the baking pan
salt & pepper to taste
Heat oven to 245C/475 F.
On a baking tray toss sweet potato cubes with 2 tablespoons of olive oil and season with salt and pepper. Place in the oven and cook for 15- 20 minutes, until soft. Set aside.
Meanwhile, cook those onions by heating 1 tablespoon of oil in a medium pan over a medium heat. Add onion, a pinch of salt and balsamic vinegar. Cook, stirring for 5 minutes, then reduce heat to low, cover the pan and continue cooking for 10-15 minutes until the onions are soft, deep caramel in color and sweet tasting. Set aside.
Reduce oven to 190 C/375 F and butter a 23 cm/9 inch pie dish.
Assemble cooked sweet potatoes, onions, sun-dried tomatoes and cheese in the pie dish.
In a bowl beat the eggs and stir in the cream. Pour over vegetables and cheese, sprinkle with thyme leaves and another pinch of salt.
Bake for 25-30 minutes until golden brown and set. Serve warm or at room temperature.