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–+ servings

Greens & Ricotta Crustless Quiche

Author Danijela Armitage
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Serving Size: 8
Rating:
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Ingredients:  

  • 1 small head of broccoli
  • 1 courgette (medium)
  • 1 cup frozen peas
  • 4 spring onions
  • 2 cups chopped kale leaves
  • Big handful of green herbs (e.g. I love parsley, basil & dill)
  • 8 large eggs
  • ¼ cup olive oil
  • ¾ cup finely grated parmesan
  • 1 cup plain or gluten-free flour
  • ¼ tsp chilli flakes
  • A few good pinches of sea salt flakes and freshly ground black pepper
  • 250g ricotta
  • ¼ cup pumpkin or sunflower seeds (or a mix of both)

Method:

Prepare vegetables and herbs.

  • Cut broccoli into bite-sized florets.
  • Cut top and bottom of courgette and discard. Halve courgette lengthways and roughly chop.
  • Defrost frozen peas (I find placing them in hot water for a few minutes, then draining, does the trick!).
  • Thinly slice the entire spring onion.
  • Remove kale leaves from steam and chop.
  • Finely chop herbs.

Prepare quiche

  • Preheat oven to 180 degrees celsius. Grease a 25cm quiche or pie dish with oil or butter (make sure the dish you use for this dish is not a loose-bottomed pie dish or similar, as the mixture will leak out).
  • Add the eggs, oil, ½ cup of the parmesan, flour, chilli flakes, salt (don't be shy - it's important to season well!) and pepper to a large bowl and whisk well to combine until there are no lumps of flour left.
  • Add the broccoli, courgette, peas, spring onions, kale and herbs to the bowl and use a spatula or wooden spoon to mix everything together. Dollop in the ricotta and gently fold through (you still want some nice large chunks of ricotta in there!).
  • Pour or spoon the mixture into the prepared dish - it'll be a tight squeeze egg to veg ratio wise, but it will work! Give the dish a little jig, so the mixture disperses as evenly as possible. Scatter over remaining parmesan and seeds.
  • Bake for 1 hour on the middle oven rung until cooked and golden brown – insert a knife into the centre of the quiche to ensure it is cooked and the egg is no longer runny.
  • Allow to cool for about 5 minutes in the dish before slicing to serve.