Crustless Summer Vegetable Quiche by @hervecuisine

Name: Crustless Summer Vegetable Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 130 g Zucchini part of the 500g summer vegetable mix, diced; 130 g Eggplant part of the 500g summer vegetable mix, diced; 130 g Red Bell Pepper part of the 500g summer vegetable mix, diced; 130 g Tomato part of the 500g summer vegetable mix, caption lists it among the vegetables; 500 g Summer Vegetables total weight for zucchini, eggplant, bell pepper and tomato combined; 1 small Spring Onion; Red Onion a little, mentioned only in the voice-over for sautéing the vegetables; 150 g Mozzarella grated; 50 g Grana Padano grated, or parmesan; 40 g Flour or cornstarch per the voice-over; 100 ml Liquid Cream dairy or plant-based; 4 large Eggs; 10 Fresh Basil Leaves; 5 g Chives chopped, amount not given; 15 ml Olive Oil; 3 g Salt to taste; 1 g Pepper to taste; 2 g Herbes De Provence amount not given, mentioned only in the voice-over for seasoning the vegetables

50 min

4 servings

🥒

130 g

Zucchini

🍆

130 g

Eggplant

🫑

130 g

Red bell pepper

🍅

130 g

Tomato

🥕

500 g

Summer vegetables

🧅

1 small

Spring onion

🧅

Red onion

🧀

150 g

Mozzarella

50 g

Grana padano

🌾

40 g

Flour

🥛

100 ml

Liquid cream

🥚

4 large

Eggs

🌿

10

Fresh basil leaves

🌿

5 g

Chives

🫒

15 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌿

2 g

Herbes de provence

Preheat
Preheat the oven to 180°C / 350°F.
Dice
- zucchini
- eggplant
- red bell pepper
Dice the zucchini, eggplant, red bell pepper, tomato, and spring onion into small pieces.
Toss
- zucchini
- eggplant
- red bell pepper
Toss the vegetables with 1 tbsp olive oil, salt, black pepper, and Herbes de Provence.
Roast
- zucchini
- eggplant
- red bell pepper
Roast the seasoned vegetables until lightly golden, about 10 min.
Whisk
- egg
- heavy cream
Whisk the 4 eggs with 100 ml heavy cream until smooth.
Whisk
- wheat flour
- Grana Padano
- black pepper
Whisk in the wheat flour, Grana Padano, black pepper, and shredded mozzarella.
Stir
- zucchini
- eggplant
- red bell pepper
Stir the roasted vegetables, basil, and chives into the egg mixture.
Pour
Pour the mixture into the 18 cm round baking dish and level the surface.
Top
- shredded mozzarella
- zucchini
- eggplant
Top with a little reserved shredded mozzarella and roasted vegetables.
Bake
Bake until set and golden, about 25 to 30 min.
Cool
Cool for at least 10 min before slicing; serve warm or cold.
Bake
Bake for 30 minutes at 180°C.

Crustless Summer Vegetable Quiche by @hervecuisine

50 min

4 servings

🥒

130 g

Zucchini

🍆

130 g

Eggplant

🫑

130 g

Red bell pepper

🍅

130 g

Tomato

🥕

500 g

Summer vegetables

🧅

1 small

Spring onion

🧅

Red onion

🧀

150 g

Mozzarella

50 g

Grana padano

🌾

40 g

Flour

🥛

100 ml

Liquid cream

🥚

4 large

Eggs

🌿

10

Fresh basil leaves

🌿

5 g

Chives

🫒

15 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌿

2 g

Herbes de provence

Preparation Steps

Step 1/12
Preheat the oven to 180°C / 350°F.
Step 2/12
Dice the zucchini, eggplant, red bell pepper, tomato, and spring onion into small pieces.
🥒zucchini
🍆eggplant
🫑red bell pepper
🍅tomato
🧅spring onion
🔪knife
🪵cutting board
Step 3/12
Toss the vegetables with 1 tbsp olive oil, salt, black pepper, and Herbes de Provence.
🥒zucchini
🍆eggplant
🫑red bell pepper
🍅tomato
🫒olive oil
🧂salt
⚫black pepper
🌿Herbes de Provence
🥣mixing bowl
🥄spatula
Step 4/12
Roast the seasoned vegetables until lightly golden, about 10 min.
🥒zucchini
🍆eggplant
🫑red bell pepper
🍅tomato
🧅spring onion
🍳18 cm round baking dish
Step 5/12
Whisk the 4 eggs with 100 ml heavy cream until smooth.
🥚egg
🥛heavy cream
🥣mixing bowl
🥄whisk
Step 6/12
Whisk in the wheat flour, Grana Padano, black pepper, and shredded mozzarella.
🌾wheat flour
Grana Padano
⚫black pepper
🧀shredded mozzarella
🥣mixing bowl
🥄whisk
Step 7/12
Stir the roasted vegetables, basil, and chives into the egg mixture.
🥒zucchini
🍆eggplant
🫑red bell pepper
🍅tomato
🧅spring onion
🌿fresh basil
🌿chives
🥣mixing bowl
🥄spatula
Step 8/12
Pour the mixture into the 18 cm round baking dish and level the surface.
🍳18 cm round baking dish
🥄spatula
Step 9/12
Top with a little reserved shredded mozzarella and roasted vegetables.
🧀shredded mozzarella
🥒zucchini
🍆eggplant
🫑red bell pepper
🍅tomato
🍳18 cm round baking dish
Step 10/12
Bake until set and golden, about 25 to 30 min.
🍳18 cm round baking dish
Step 11/12
Cool for at least 10 min before slicing; serve warm or cold.
🔪knife
Step 12/12
Bake for 30 minutes at 180°C.

Composition

Ingredients

Types

Vegetables, Eggs, Herbs, Oils, Seasonings

Ingredients

Zucchini, Eggplant, Red bell pepper, Tomato, Summer vegetables, Spring onion, Red onion, Mozzarella, Grana padano, Flour, Liquid cream, Eggs, Fresh basil leaves, Chives, Olive oil, Salt, Pepper, Herbes de provence

Notes

Zucchini (part of the 500g summer vegetable mix, diced), Eggplant (part of the 500g summer vegetable mix, diced), Red bell pepper (part of the 500g summer vegetable mix, diced), Tomato (part of the 500g summer vegetable mix, caption lists it among the vegetables), Summer vegetables (total weight for zucchini, eggplant, bell pepper and tomato combined), Red onion (a little, mentioned only in the voice-over for sautéing the vegetables), Mozzarella (grated), Grana padano (grated, or parmesan), Flour (or cornstarch per the voice-over), Liquid cream (dairy or plant-based), Chives (chopped, amount not given), Salt (to taste), Pepper (to taste), Herbes de provence (amount not given, mentioned only in the voice-over for seasoning the vegetables)

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-free adaptable

Calories

365 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 20g, Fat: 23g, Fiber: 4g, Sugars: 6g, Sodium: 420mg

Nutritional Information

Minerals

Calcium: 360mg, Potassium: 510mg, Iron: 2.1mg

Vitamins

Vitamin A: 250µg, Vitamin C: 64mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

knife, cutting board, mixing bowl, whisk, 18 cm round baking dish, spatula

Appliances

Oven

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Picnic, Brunch, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Soft, Moist, Creamy, Tender

Flavors

Savory, Cheesy, Herbal, Vegetable-forward

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because it contains eggs and dairy), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual portions tightly,Thaw overnight in the refrigerator and reheat until hot)

130 g

Zucchini

130 g

Eggplant

130 g

Red bell pepper

130 g

Tomato

500 g

Summer vegetables

1 small

Spring onion

Red onion

150 g

Mozzarella

50 g

Grana padano

40 g

Flour

100 ml

Liquid cream

4 large

Eggs

10

Fresh basil leaves

5 g

Chives

15 ml

Olive oil

3 g

Salt

1 g

Pepper

2 g

Herbes de provence

130 g

Zucchini

130 g

Eggplant

130 g

Red bell pepper

130 g

Tomato

500 g

Summer vegetables

1 small

Spring onion

Red onion

150 g

Mozzarella

50 g

Grana padano

40 g

Flour

100 ml

Liquid cream

4 large

Eggs

10

Fresh basil leaves

5 g

Chives

15 ml

Olive oil

3 g

Salt

1 g

Pepper

2 g

Herbes de provence

Preparation Steps

Step 1/12

Step 2/12

Step 3/12

Step 4/12

Step 5/12

Step 6/12

Step 7/12

Step 8/12

Step 9/12