Peppery Crustless quiche
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
Peppery Crustless quiche
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
Cooking Instructions
- 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
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