Peppery Crustless quiche

Name: Peppery Crustless quiche
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 1 cup broccoli florets; 1 medium potato; 1/2 cup cherry tomatoes; 2 tbls finely chopped parsley; 1 medium carrot; 1 green habanero chilli (deseeded); 1/2 tbls garlic paste; 1 cup full fat milk; 4 medium eggs; 1/2 cup grated parmesan cheese; to taste Salt and pepper

Deedee @cook_23679833

Zanzibar, Tanzania.

Here’s a weekly dinner meal that is quick and fuss free to make. Best part is you can chuck in a bunch of different ingredients in your fridge.
#mycookbook

Deedee @cook_23679833

Zanzibar, Tanzania.

Here’s a weekly dinner meal that is quick and fuss free to make. Best part is you can chuck in a bunch of different ingredients in your fridge.
#mycookbook

Saved

Ingredients

1 hr

6 people

1 cupbroccoli florets
1medium potato
1/2 cupcherry tomatoes
2 tblsfinely chopped parsley
1medium carrot
1green habanero chilli (deseeded)
1/2 tblsgarlic paste
1 cupfull fat milk
4medium eggs
1/2 cupgrated parmesan cheese
to tasteSalt and pepper

Saved

Steps

1 hr

1

Preheat oven at 180 degrees Celsius
2

Prepare the vegetables by dicing the broccoli, carrots, cherry tomatoes and potatoes into 1/4 inch cubes. Set aside.
3

Finely chop the habanero into tiny pieces and set aside (This can be optional if you would like a less spicy option. The green habanero flavour gives the quiche a different taste)
4

In a separate bowl, whisk the eggs and milk until frothy. Add in the parmesan cheese, salt & pepper and whisk until ingredients are well combined
5

Add in the diced vegetables, garlic paste and chopped parsley to the eggs & milk mixture and mix to combine thoroughly
6

Pour the quiche mixture onto an oven proof dish/pie dish
7

Bake the quiche for 45-50 minutes until the middle is no longer jiggly.
8

Remove from oven and serve warm