Crustless Quorn and vegetable quiche
This gluten-free crustless quiche recipe by Rosana McPhee makes a lovely light lunch for a summer’s day. Packed with protein from the Quorn mince and colour from the fresh vegetables, the lack of crust not only cuts down on fat, but makes the dish gluten-free.
As the temperatures soar in the summer days, there is nothing better than an easy and tasty lunch. This dish was inspired by the famous and well-loved dish, the quiche.
Originally, the quiche was an open pastry case filled with cream, milk and eggs with smoked bacon. Only later was the cheese added, and nowadays there are a lot of variations on the classic.
The quiche Lorraine is a dish of French cuisine, a traditional recipe of Lorraine, a region to the northeast of France. It's a salty pie case covered with a mixture of cream and eggs, bacon, black pepper and nutmeg. The quiche Lorraine was usually served hot as a main dish, but lately has become popular as a cold starter or party snack.
This recipe is really just a lighter (no cream) tart filling, with some colourful vegetables and minced Quorn for those avoiding meat but who still want to enjoy some low-calorie protein. Thanks to the lack of crust in this quiche, it is also gluten-free.
Bon appétit!
Ingredients
Metric
Imperial
- 5 eggs, fresh, large and organic
- 118ml of full-fat milk
- 1/2 red pepper, diced
- 3 tbsp of thyme
- 150g of Quorn mince
- 180g of hard cheese, preferably vegetarian, grated
- 100g of carrots, grated (about 2 medium carrots)
- 150g of courgette, grated (about 2 medium courgettes)
- 1 small red onion, finely sliced
- salt, pepper to taste
Method
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