The seasons combine in this easy to make, healthy crustless quiche! Bring spring asparagus on board with butternut pumpkin and unite the flavours with chunks of salty feta. Make this tonight: a new family favourite awaits you!
I am currently polishing off the last piece of this crustless quiche for my lunch today! I couldn’t wait until the last mouthful disappeared to share this recipe with you all because you need it right now! Whether you are hosting a brunch (Mother’s Day is coming up as my Mama likes to remind me…); searching for an easy lunch box recipe for next week; or want some lighter fare for your family in this warm weather: this is the meal for you!
I am a crustless quiche lover, or a frittata if you want to translate this meal into Italian 
My only problem with some is that they are too…eggy… No offence to eggs (you all know I love me a drippy poached egg) but when it comes to quiche/frittata, in my opinion, eggs are merely the vehicle for big chunks of all of my favourite vegetables and a decent amount of salty cheese. Mmm cheese…
I had a hankering (<– underused but awesome word) for a quiche after a big weekend of buttery mushroom risotto, chocolate, cheese, chocolate, popcorn, chocolate – you get the picture. The beauty of a crustless quiche is that the protein from the eggs makes it super filling, and skipping the buttery pastry crust keeps things light enough for those of us who may have eaten more than their fair share of Cadbury mini eggs…And you can pack those eggs with lots of veggies, add a side salad, and you are skipping down the yellow brick road to healthy yummy city! The protein content of this quiche gets another tiny boost from the addition of Greek yoghurt instead of cream -> all the creamy flavour, non of the extra fat (save that for dessert ).
When I reached into my vegetable drawer on Monday I found a mix of seasonal vegetables ready to be enjoyed. There were bunches of crunchy fresh asparagus and half a butternut squash – talk about blending the seasons! I roasted the butternut with a sprinkle of nutmeg before adding it to the quiche. Don’t skip the nutmeg friends, it adds a huge dose of flavour to this quiche. Along with the nutmeg we are hitting flavour highs with chopped spring onion, Greek feta, and fresh basil. Every bite of this quiche is filled with a different delicious morsels! Who said healthy eating has to be bland? Not this chickpea.
Well, I’m going back to lick the last crumbs off my plate. I can’t wait to make this all over again soon! Won’t you join me for a slice of quiche?
Asparagus, Pumpkin and Feta Crustless Quiche
vegetarian | gluten free | serves 4-6
note: leftovers can be kept in an airtight container in the refrigerator for up to four days
serving suggestion: try pairing with my simple roasted capsicum salad for a great dinner!
Ingredients
- 1/2 medium butternut squash, peeled and cubed
- 1/2 teaspoon nutmeg
- 2 bunches asparagus, ends snapped, chopped into pieces
- 1 stem spring onion, finely sliced
- 1/4 cup chopped fresh basil
- 8 large eggs
- 1/4 cup Greek yoghurt
- Salt and pepper
- 100 grams feta cheese, crumbled
Method
- Preheat your oven to 180C (350F) and oil a 24cm (10 inch) glass/ceramic pie plate. Set aside until required.
- Toss butternut squash together with nutmeg. Spread over a lined baking sheet and roast for 20 minutes or until soft. Set aside to cool while you prepare the remaining ingredients.
- Once the squash is cooled toss together with chopped asparagus, spring onion, and basil.
- Spread the vegetable mixture into the bottom of the prepared pie plate.
- In a medium bowl whisk together eggs, yoghurt, and salt and pepper. Pour egg mixture over the vegetables.
- Sprinkle crumbled feta over the top of the quiche.
- Bake in preheated oven for 40-45 minutes or until the quiche is set.
- Remove from oven and allow to cool for 10 minutes before serving.
