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Crustless Vegetable Quiche

Crustless Vegetable Quiche

Enjoy this gut-friendly twist on the classic French quiche with a side of fresh greens. This petit plaisir is a lovely dish to throw together on the weekend, to cut into convenient portions for delicious packed lunches throughout the week. Eggs provide the perfect proportion of fats, proteins, vitamins and minerals needed to sustain you throughout your day.

  • 8 free-range eggs
  • 125 ml (4 fl oz/12 cup) Almond Milk
  • 1 handful of basil leaves
  • 1 thyme sprig, leaves picked
  • 12 teaspoon ground cumin
  • 12 teaspoon Celtic sea salt
  • 2 tablespoons nutritional yeast flakes
  • 10 asparagus spears, cut into 2.5 cm (1 inch) lengths and lightly sautéed
  • 112 cups sautéed chopped mixed vegetables, such as leek, red onion,
  • garlic, baby English spinach, zucchini (courgette), red capsicum (pepper), cherry tomatoes and rocket (arugula)
  • mint leaves, to garnish (optional)


  • Preheat the oven to 180°C (350°F). Grease a 22 cm (81/2 inch) pie dish or ovenproof frying pan.
  • Whisk the eggs well in a large bowl, then whisk in the almond milk, herbs, cumin, salt and yeast flakes.
  • Evenly scatter the asparagus and sautéed vegetables around the pie dish and pour the egg mixture over the top.
  • Transfer to the oven and bake for 25–30 minutes, or until the quiche is set in the middle and the top is puffy and lightly browned.

Enjoy warm or at room temperature, garnished with mint if desired.

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