Crustless vegetable quiche

Pastry is very high in fat so this crustless quiche is a healthier alternative and great for both teatime or as a light lunch with a salad.

Ready in

1 hour 15 mins

Serving size

Serves 8


  • 2 tsp (10 ml) sunflower oil
  • 2 onions, chopped
  • 2-3 baby marrows, sliced
  • 4 large spinach leaves, chopped
  • ½ tsp (2,5 ml) salt
  • lemon juice and black pepper to taste
  • 3 eggs, beaten
  • 1 cup (250 ml) low-fat milk
  • 1 tsp (5 ml) paprika
  • 2 tbsp (30 ml) chopped fresh parsley
  • ¼ cup (60 ml) grated cheddar cheese


  1. Preheat oven to 180 °C and grease an oven dish or pie dish.
  2. Heat oil in a frying pan and fry onions and baby marrows for a few minutes.
  3. Add spinach and stir until just soft. Add salt and season with lemon juice and pepper.
  4. Beat eggs and milk together and add paprika and parsley.
  5. Spoon veggies into oven dish and pour egg mixture over. Sprinkle with cheese and bake for 30-45 minutes or until set.


  1. Leftover chicken or a tin of tuna can be added to the veggies for a light meal.
  2. Replace ½ of the milk with ½ cup of plain smooth low-fat cottage cheese.

Crustless vegetable quiche video

This recipe is from Cooking from the heart, 1st edition

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