Bare-Naked Broccoli and Feta Quiche (Crust-less)

Bare-Naked Broccoli and Feta Quiche (Crust-less)

Broccoli & Feta Quiche 4655

Bare-naked and gorgeous, I love crust-less quiches; they take minutes to prepare and are nutrient-dense. And they don’t come simpler than this one: eggs, cheese and veggies, bound together with Greek yoghurt.

A relaxed brunch or lunch dish, it’s equally good served hot or cold. For supper, scatter sliced tomatoes and finely sliced red onions over crisp green leaves, add sweet potato wedges and you’re done!

Food provenance

Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown fruits and vegetables. Please try to source your food as well as you are able.

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Bare-Naked Broccoli & Feta Quiche (Crustless)
Crust-less quiches are simple and speedy. Eggs, cheese and veggies, bound with Greek yoghurt, served hot or cold, make a great brunch, lunch or supper dish.
  1. In a steamer or a pan inset, steam the broccoli and red pepper until they reach the firmer side of 'al dente'. You can also use a lidded wok over a high heat and 'steam-fry' by adding small amounts of water. Drain and set aside to cool.
  2. Mix together the eggs, yoghurt, milk, garlic, salt and pepper until well combined.
  3. Liberally oil an oven-proof dish* with olive oil and arrange the broccoli and red peppers evenly in the dish. Scatter over the feta cheese and spring onions and pour the egg batter over, very gently pushing the contents down into the batter (they'll pop back up during cooking).
  4. Bake at 160 degs (Fan) or Gas 4 for about 40 mins, or until the quiche has risen and is golden and just set in the centre.
  5. Let cool for a few minutes before slicing and serving. It will keep well (covered) in the refrigerator for 2-3 days.
Recipe Notes

* My dish was 9cms x 6cms x 2cms deep

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Izabella Natrins

I'm here to inspire and support women at midlife and beyond to re-ignite purpose and meaning to take back control of their health and create the radical, resilient heath they want and deserve. As a whole-health expert with over 30 years experience in the field, a qualified Health and Wellness Coach and Ballymaloe-trained nutritional chef, my real food nutrition and lifestyle medicine programmes support women fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues. As an advocate for real food nutrition, regenerative agriculture and whole-health, my book 'The Real Food Solution' is an evidence-based treasury wisdom for energy, vitality and better health for people and planet and a call to action to change the way we grown, source and cook our food. As the CEO at The UK Health Coaches Association, I'm proud to continue the task of leading the first professional association for Health and Wellness Coaches in the world and the gold standard for the UK and Ireland.

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