Bare-Naked Broccoli and Feta Quiche (Crust-less)
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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Ingredients
- 1 medium head broccoli (cut into small florets, stalk finely cut)
- 1/2 medium red pepper (medium dice)
- 4 large eggs (beaten)
- 2 tbsp Greek yogurt
- 125 ml full fat milk
- 1/2 clove garlic (crushed)
- 1/2 teaspoon sea salt (Maldon or Cornish)
- 1/2 tsp black pepper (freshly ground)
- 1 tbsp olive oil extra virgin
- 80 g feta cheese (cut into small cubes)
- 3 spring onions (with green stems, chopped small)
Ingredients
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Instructions
- 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.
- Mix together the eggs, yoghurt, milk, garlic, salt and pepper until well combined.
- 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).
- 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.
- 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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