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.
Ingredients
- 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
Method
1
Preheat the oven 200°C/gas mark 6
2
After grating the courgette, pat dry in a clean towel to remove the excess moisture
3
In a bowl, beat the eggs and add the milk, salt and pepper
4
Continue beating and add the Quorn mince, carrots, courgette, pepper, cheese and thyme
5
Mix well and pour the mixture into a buttered ovenproof dish. Place the sliced red onions on top
6
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
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Crustless Quorn and vegetable quiche
