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Mediterranean Crustless Quiche
Speedy, satisfying and simple to make. This crustles quiche is bursting with seasonal Mediterranean vegetables like red pepper, cherry vine tomatoes and courgette. They're gently fried with plenty of garlic till tender. Then covered in a mix of beaten eggs, crème fraiche and feta and grilled until goden and set. A great dish to celebrate the end of the summer.
Ingredients
- 1 courgette
- 1 red pepper
- 250g cherry vine tomatoes
- 4 garlic cloves
- 6 eggs
- 200g crème fraiche
- 2 tsp smoked paprika
- 120g feta
- A handful of mint
Prep: 20 mins | Cook: 30 mins
Method
1. Preheat your oven to its highest grill setting. Slice the courgette in half horizontally, discarding the tip. Thinly slice each half into thin batons, about ½cm thick. Slice the pepper in half, scoop out the seeds and pith. Dice into 1cm-thick cubes. Halve the tomatoes. Peel and crush the garlic cloves.
2. Heat 1 tbsp olive oil in an ovenproof frying pan over a medium heat. Add the courgette batons, pepper and tomatoes. Season with a good pinch of salt and pepper. Fry, stirring often, for 8-10 mins till slightly softened. Add the garlic and fry for 2 mins till fragrant.
3. Meanwhile, crack the eggs into a large bowl. Scoop in the crème fraiche. Dust in the smoked paprika. Crumble in the feta. Pick the mint leaves off the woody stalks. Finely shred the leaves and add to the bowl. Season with salt and pepper. Whisk till creamy and smooth.
4. Reduce the heat under the veg to low. Pour over the egg mixture. Heat slowly for 6-7 mins to cook the bottom of the crustless quiche. Transfer to the grill and cook for 8-10 mins till set and golden on top.
5. Allow the crustless quiche to sit for a couple of mins. Divide between 4 plates and serve.
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