Recipe: Crustless Vegetable Quiche with Cheese

A crustless quiche by Grace Glenn ('21)

During this stay-at-home season, home cooking has brought my family together. I’ve also discovered that that home-cooked meals can taste good and be healthy so here’s a simple recipe quiche recipe that does just that.

Ingredients:
5 eggs
1/2 cup grated extra sharp cheddar cheese
1 cup spinach
1/4 of a bell pepper (diced)
Cherry tomatoes (a handful, sliced)
1/2 cup grated parmesan cheese
1 cup milk
1/2 cup mushrooms (diced)

Equipment:
1 round pie dish or cake pan

Directions:
1. Preheat oven to 350 degrees
2. Mix eggs, cheese, spinach, bell peppers, mushrooms and milk together in pie dish
3. Layer sliced tomatoes on top
4. Cover with parmesan cheese
5. Bake in the oven for 45-55 minutes or until cheese is golden brown and forms a crust

Before you start cooking, you should gather everything you need, such as cooking utensils, mixing bowls, ingredients. And if you wish, grab a cooking buddy—a sibling, a parent, or even a pet if they can sit still.)

Tip #1: Make sure to chop everything thoroughly before mixing with the eggs and cheese. No one wants to bite into large chunks of ingredients in a quiche.


After mixing the vegetables with the milk and cheese in the dish, I added a layer of tomatoes on top. Feel free to use other vegetables.

Tip #2: Spinach shrinks significantly after cooking so don’t worry about the dish looking really full before you bake it.


On top of the tomatoes I sprinkled parmesan to form a crust but feel free to omit this if you’d rather not have a cheesy crust.


After baking, let the quiche cool for a few minutes so that you don’t burn the roof of your mouth when you eat.

Tip #3: Eggs puff up when baking but flatten after cooling so don’t worry if your quiche comes out of the oven looking like a fluffy pot pie.


Enjoy your quiche outside with your family while appreciating Hawai‘i’s scenery and (hopefully) marveling at your cooking skills.

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