Crustless courgette and cheddar quiche

Name: Crustless courgette and cheddar quiche
Total time: 1 h
Cuisine: British
Ingredients: 1 tbsp butter; 3 courgettes, coarsely grated; 4 spring onions, sliced; 6 eggs; 200ml double cream; 100g mature vegetarian cheddar, grated; 1 tsp gluten free wholegrain mustard; 2 tbsp chives, chopped

A pastry-free quiche, light and golden, packed with courgette, spring onion and mature cheddar.

Time1 hr
LevelEasy
Costabout £0.70 a head
Oven180°C (160°C fan)

6 servings

Ingredients

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1 tbspbutter
3courgettescoarsely grated
4spring onionssliced
6eggs
200 mldouble cream
100 gmature vegetarian cheddargrated
1 tspgluten free wholegrain mustard
2 tbspchiveschopped

Method

1
Heat the oven to 180°C (160°C fan). Grease a 23cm pie dish with the butter.
2
Squeeze the grated courgette in a clean tea towel to remove as much water as you can.
3
Dry fry the courgette and spring onion in a pan for 4 minutes until softened. Cool a little.
4 min
4
Whisk the eggs, cream, mustard, most of the cheese and the chives. Season.
5
Spread the vegetables in the dish and pour over the egg mix. Top with the last of the cheese.
6
Bake for 30 to 35 minutes until set with a golden top. Rest for 5 minutes before slicing.
35 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.