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