Roasted Vegetable Crust-less Quiche

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
3 eggs
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.


14 thoughts on “Roasted Vegetable Crust-less Quiche

  1. I am not a fan of crust. I know it’s sacrilege to say that, but it’s true–I only eat quiche for the innards. So I’ve been doing this for years with one modification. I coat the baking dish with butter and then press in a light layer of breadcrumbs. This not only helps it hold together, but gives me an opportunity for adding flavors. For instance, I’ll grind up some leftover rye bread for crumbs, and add a few more herbs and use this for a ham and swiss quiche.

  2. This sounds delish!! Think it would work with an egg substitute? I’m trying to cut some fat and calories from my diet. As much as I adore cream being whipped into my eggs, my jeans don’t think me for it.

    1. I’ve done just a baked egg too and it’s worked well. I’ve never used an egg substitute, but if you want a little extra lift for fewer calories you could whip the egg whites separately and incorporate the beaten yolks before pouring over your ingredients – it’s like a little souffle action!

    1. Goats cheese would be great, or ricotta, Parmesan, cheddar – really whatever you’d like! Add as much or as little of it as you want.

  3. Yumbo. That looks delicious. So going on the list for this weeks veggie challenge. My fridge isn’t happy if it doesn’t have a big dish of roasty veggies sitting waiting in it!!!! This time of year perfect for this sort of caper!

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