Crustless Veggie Quiche with Mozzarella – Monday Made


“All the goodness of a good egg cannot make up for the badness of a bad one”~ Charles A. Dana

This is one of those meals that came about from trying to only cook with what you had in your fridge (due to a bad case of can’t be arsed leaving the house).

Turned out quite well, really. Both kids thought it was great, hubby went back for seconds and I got that sense of satisfaction when you use up random leftovers.

I use rice milk in this only because I usually make a separate little Quiche for Luci, who can’t eat dairy. You could just put in regular milk.

The green tomato chutney was a housewarming gift. It had whole tiny tomatoes. Quite chunky and tangy. You could easily put in anything that is a little bit salty and vinegary instead of this.

Lastly, I bake this in a spring-form tin because I can never get anything out of my silicon flan dish. It is a great dish in theory, but you need two sets of hands to get something out of it and that still often ends badly.

NOTE: Every time I make Quiche I forget two things: 1. Trying to cut up a hot Quiche will always end in messy crumble. 2. It is incredibly hard to eat freshly baked Quiche without burning your mouth.

What you need:

  • 6 or 7 eggs
  • 3/4-1 cup rice milk
  • pinch of salt
  • 1/2 onion
  • 2 1/2 cups frozen veggies
  • 1 large potato, diced
  • 1/2 cup chutney
  • 1 cup mozzarella

What to do:

  1. Put the eggs, milk, salt and onion in your blender. Whizz until it all mixed/chopped.
  2. Cover the base of a spring-form tin with the frozen veggies. Pour half the egg mixture over it.
  3. Add a layer of chutney and then the cheese.
  4. Finish with the potato and then pour over the remaining egg mixture.
  5. Bake in a moderate oven for about 40-50 min, just keep checking to see when it is firm.

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