Crustless Quorn and vegetable quiche

This gluten-free crustless quiche recipe by Rosana McPhee makes a lovely light lunch for a summer’s day. Packed with protein from the Quorn mince and colour from the fresh vegetables, the lack of crust not only cuts down on fat, but makes the dish gluten-free.

First published in 2015
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As the temperatures soar in the summer days, there is nothing better than an easy and tasty lunch. This dish was inspired by the famous and well-loved dish, the quiche.

Originally, the quiche was an open pastry case filled with cream, milk and eggs with smoked bacon. Only later was the cheese added, and nowadays there are a lot of variations on the classic.

The quiche Lorraine is a dish of French cuisine, a traditional recipe of Lorraine, a region to the northeast of France. It's a salty pie case covered with a mixture of cream and eggs, bacon, black pepper and nutmeg. The quiche Lorraine was usually served hot as a main dish, but lately has become popular as a cold starter or party snack.

This recipe is really just a lighter (no cream) tart filling, with some colourful vegetables and minced Quorn for those avoiding meat but who still want to enjoy some low-calorie protein. Thanks to the lack of crust in this quiche, it is also gluten-free.

Bon appétit!




  • 5 eggs, fresh, large and organic
  • 118ml of full-fat milk
  • 1/2 red pepper, diced
  • 3 tbsp of thyme
  • 150g of Quorn mince
  • 180g of hard cheese, preferably vegetarian, grated
  • 100g of carrots, grated (about 2 medium carrots)
  • 150g of courgette, grated (about 2 medium courgettes)
  • 1 small red onion, finely sliced
  • salt, pepper to taste


Preheat the oven 200°C/gas mark 6
After grating the courgette, pat dry in a clean towel to remove the excess moisture
In a bowl, beat the eggs and add the milk, salt and pepper
Continue beating and add the Quorn mince, carrots, courgette, pepper, cheese and thyme
Mix well and pour the mixture into a buttered ovenproof dish. Place the sliced red onions on top
Lightly sprinkle with cheese and thyme and place in the oven for about 25 minutes. Remove from oven, rest for 5 minutes and serve with salad
First published in 2015

Brazilian food and travel blogger, living in London.

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