ROASTED CAULIFLOWER, ONION & BROCCOLI CRUSTLESS QUICHE

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rust me when I say that this recipe is going to win hearts! It's easy, healthy and so tasty! Our kids absolutely love it and I make it atleast once a week now. It's very easy to put together and you can use the vegetables that I've used here or you can use whatever you want to. The second time I made it, I added some cooked ham to it and it was even better! I love salty things and I really love ham. The whole quiche literally vanished in seconds.

Ian is a child who wants to know if he is eating healthy enough. He asks me if it's okay to eat too much fruits & vegetables. I honestly am at loss at times to explain to him that even that could be a danger. So I just tell him the key to good health is to eat every food group in moderation. So when I make this quiche, I tell him that it's a well balanced meal. There's eggs, milk & vegetables in it.

Quiche in general is a rich dish. There's plenty of cream, milk, eggs & cheese in the filling and then there is butter and flour in the crust. But the choice is left upto you if you really want to follow the recipe as is or make modifications. In my opinion, cream is kind of essential to get that rich mouthfeel for the quiche. If you add all milk, it tastes light and a bit watered down. But that's just me.

As much as I love the traditional quiche with the crust and all, this one is equally good and extremely fast to put together especially if you can roast the veggies ahead of time. I usually make a big batch and store the remaining in the fridge. Our kids love these roasted vegetables as a snack. Bake the quiche the previous night and let it cool over the countertop. You will have fresh food waiting for you in the morning! That is if you are pressed for time. If not, assemble everything the previous night and put it in the fridge. Preheat your oven and bake it for breakfast. You can slice it right away, no need to wait for it to cool down. Sounds too good to be true, right? It is!

ROASTED CAULIFLOWER, ONION & BROCCOLI CRUSTLESS QUICHE
My own recipe

Ingredients:
Roasted vegetables

Half head of a medium cauliflower, separated into florets

One medium head of broccoli, separated into florets

One medium red onion ,sliced

Salt & Pepper

2 tablespoons Olive Oil

Quiche filling:
4 eggs
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon onion powder,optional
1/2 teaspoon garlic powder, optional
1 teaspoon dried basil
1/4 teaspoon dried red chili flakes
a pinch of ground nutmeg
Salt & Pepper

Method:
Roasted Vegetables : Spread the vegetables in a single layer onto a large cookie sheet, sprinkle salt & pepper and olive oil. Toss gently using a tong to mix. You could do this in a bowl too.
Roast the veggies at 400F for 30 mins, turning them once halfway through.
Spread the roasted vegetables in a 10 inch pie plate or a baking dish of similar size.

Quiche filling: Mix all the ingredients together and pour over the vegetables. It will barely cover the vegetables.

Bake at 350F / 180C  for 30- 35 minutes or until lightly golden around the edges and till the centre is set. There should be no liquid present. Do not overbake it, overcooked eggs have a terrible texture. You want the centre to be just set.

Slice and enjoy! You can store the leftovers in an airtight container in the fridge for 2-3 days.

To make it ahead : Assemble the quiche and leave it covered in the fridge. Let it come to room temperature as you preheat your oven. Bake as directed.

I haven't used any cheese for the filling and we honestly didn't miss it either. If you want to add some, just sprinkle some over the veggies, like a handful before you pour over the filling. Please feel free to add in chicken/ham/ shrimp etc. I would cook the protein before hand and then add it to the filling, just to be on the safer side. You can sprinkle them over the vegetables before you pour the filling.

We love this amazing quiche and I am already looking forward to the next weekend when I can make it again !