I was really unsure of what to call this dish. I basically made a quiche, but without the crust/pastry. Does this make it a crustless quiche, or a frittata? Is there a difference? Or are they just the same thing? Will anybody really even care what it’s called, Laura? These are the kinds of thoughts I have to myself when I’m compiling together a recipe. You know, the real big questions in life.
I ended up going with Roast Veggie Crustless Quiche (as you can see). But if it is indeed a frittata, I do apologise to any egg fanatics out there for my mistake!
So, back to the recipe at hand. This was a really simple but delicious Meat Free Monday dinner for us last night. I was still feeling a bit crap, so simple and delicious was exactly what I needed.
Our fridge is currently looking quite bare as our organic produce box from Ooooby doesn’t arrive until later today. So I just took the random (and slightly less than pretty looking) veggies we did have left in the fridge (pumpkin, eggplants, zucchinis), along with some pantry staples (potato, onions) and tossed them in locally sourced olive oil, sea salt and pepper and threw it all in the oven until pretty much cooked through. Then I whisked up some organic eggs with full fat coconut milk, gluten free tamari (I get mine from The Source Bulk Foods), cracked pepper and some homegrown marjoram. I chose marjoram simply because I have never used it before and was keen to give it a go. You can replace this with whatever herbs are currently taking your fancy though. You can also use good quality dairy milk or cream in place of coconut milk if you are not dairy intolerant, I don’t as there is already ricotta in the recipe and my body can’t handle much more dairy than that in one dish! The coconut milk gives it a nice creaminess and makes the quiche nice and fluffy, just like dairy cream would. So I don’t mind it at all! I wouldn’t use almond or rice milk for this though, simply because they more watery and I don’t think it would give it the same fluffy texture as coconut or dairy milk/cream. I then just arranged the roast veggies in a greased dish. I used organic butter to grease it, but you can use what you have on hand, or a non-stick dish. I actually think this is a flan dish, but it works well for quiches too in my opinion. I then poured over the egg mix, added in beautiful dollops of fresh ricotta cheese that I bought yesterday, and baked it until the edges were crispy, the egg mix was cooked and the cheese was golden on top. We had this with a side salad for dinner and it was so yummy. I also cut up the leftovers and put them in the fridge. Then this morning I re-heated them in the oven as I made coffee, and we had it in bed for breakfast. And I have to say, it tasted even better today. Love leftovers!
Hope you enjoy the recipe, and the rest of your day!
- 2 cups pumpkin, cubed
- 2 Japanese eggplants, thickly sliced
- 2 zucchinis, thickly sliced
- 1 potato, peeled and cubed
- 2 small onions, cut into wedges
- 2 tablespoons olive oil
- Sea salt and pepper to season
- 6 eggs (organic/free range if possible)
- 1/3 coconut milk OR dairy milk/cream
- 1 tablespoon gluten free tamari OR a good pinch of sea salt
- Cracked pepper to season
- A small handful of fresh herbs of choice
- 1 cup ricotta cheese
- Preheat oven to 200 degrees celcius.
- Place all vegetables onto a baking tray and toss in olive oil, sea salt and pepper.
- Bake for 20mins, flipping/stirring halfway to ensure even cooking.
- During this time, whisk together eggs, coconut milk, herbs, tamari and pepper in a bowl.
- Grease/line a quiche or flan dish.
- Arrange roasted vegetables into the greased dish.
- Pour over the egg mixture.
- Grab small handfuls of the ricotta cheese and drop them all over the quiche.
- Bake for 30mins, or until edges are a little crispy, the egg is cooked through and the cheese is golden on top.