Looking for an easy lunch recipe and a good use of leftover veg then look no further. This crustless quiche is packed with nutritional ingredients minus the pastry. I’ve often substituted the various vegetables depending on what needs to be used up in the fridge.
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Perfect for lunchboxes and leftovers I predict this crustless quiche will soon become one of your family’s favourite meals.
Scale
Ingredients
- 200gm shortcut bacon chopped
- 1 large onion (or sub leek) chopped
- 1 large zucchini (or sub carrots/sweet potato/mushrooms) grated
- 1 cup self raising flour
- 1 cup grated cheese
- 50–60ml olive oil
- 5 eggs
Instructions
- Preheat oven to 180 degrees Celsius
- Grease & line a slice tin or 12 cup muffin tin
- Combine bacon, onion & zucchini in a bowl
- Add flour & cheese to bowl mix
- Whisk olive oil & eggs in separate bowl then add to bacon mixture mixing well
- Pour into chosen tins
- Bake for 30-40 mins depending on tin size
- Cool in pan before turning out
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