If you’ve exhausted your Meatless Monday supper offering, you’re going to love this Roast Butternut Crustless Quiche. It’s not quite a soufflé, but puffs up boldly before settling into a frittata kind of quiche. Perfect for Meatless Mondays and light weeknight suppers. While a traditional quiche needs a buttery crust to hold the creamy egg filling, this recipe is crustless and healthy.
If you have eggs in the house, there’s meal potential right there. I use this simple egg custard as a base for any number of additions. It’s also a inexpensive and simple way to use up whatever vegetables you have in the fridge. Here are a two options that go towards your five-a-day count.
– Roasted red peppers, mushrooms, aubergines, sun-dried tomatoes and taleggio cheese
– Kumara sweet potatoes, kale, caramelised onions and blue cheese
For the best flavour, roast the vegetables before combining with the egg custard. Using uncooked vegetables result in a watered down and poorly flavoured quiche. Sometimes I bake the mixture in muffin tins for easy school lunches and picnics. These cheesy spinach muffins are another tasty way to get children to eat their greens. So good and super-healthy too.
Roast Butternut Crustless Quiche
- 3 tablespoons olive oil
- 1 medium sized butternut, peeled and chopped into chunks (about 600g)
- 1 shallot, finely diced
- 3 leeks, sliced into rounds
- 200g young spinach, roughly chopped
- zest and juice of half a lemon
- a pinch of nutmeg
- 6 eggs
- 1/4 cup milk
- 1 teaspoon wholegrain mustard
- 1/2 teaspoon dried oregano
- 1/3 cup mature cheddar cheese, grated
- 100g feta
- a handful of pine nuts
- salt and freshly ground black pepper
- Preheat the oven the oven to 200º C. Line a baking sheet with foil or parchment paper. Place the butternut onto the tray and drizzle with 2 tablespoon olive oil. Season with salt and black pepper. Toss to coat and roast for 40 minutes.
- Heat the remaining olive oil in a frying pan and sauté the shallot for several minutes until softened. Add the leeks and cook for 2 more minutes. Pile in the spinach and allow to wilt down. Add the lemon zest plus the juice and season with nutmeg, salt and pepper.
- In a jug, whisk the eggs, milk, mustard and oregano. Add a pinch of salt and the grated cheddar cheese. Grease a 22 cm round ovenproof dish. Place the roast butternut on the base of the dish, followed by the cooked spinach. Pour over the egg mixture and dot with crumbled feta. Scatter over the pine nuts and bake for 30-35 minutes until the top is golden and puffed. Serve with a rocket and avocado salad.
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