Crustless Roasted Vegetable Cheddar Quiche
serves 4-6
Recipe from Karina's Kitchen
If you don't have leftover roasted vegetables on hand, roast them from scratch. Preheat oven to 450F, cut vegetables into bite-size pieces, toss on a roasting pan with olive oil and salt and pepper. Roast until they're tender and brown in spots, 20-30 minutes.
Read more about this recipe at Karina's Kitchen.
ingredients
2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)
4 ounce aged Cheddar cheese, grated
4 happy organic free-range eggs, beaten
1/2 cup light cream, Half & Half (or non-dairy sub)
A pinch of nutmeg
A pinch of Old Bay Seasoning
10 sweet grape or cherry tomatoes, halved
Chopped basil or parsley
timer
prep: 10 minutes
cooking: 45 minutes
tools
grater
9-inch glass pie plate
mixing bowl
spatula
wire rack
instructions
1. Pre-heat the oven to 375F. Lightly oil a 9-inch glass pie plate.
2. Layer the roasted vegetables in the bottom of the pie plate. (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.
3. In a mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)
4. Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.
5. Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.
6. Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve
