Crustless Quiche with Summer Vegetables, Mozzarella and Basil by @hervecuisine

45 min

4 servings

🥕

500 g

Summer vegetables

🧅

1

Spring onion

🧀

150 g

Mozzarella

50 g

Grana padano

🌾

40 g

Flour

🥛

100 ml

Liquid cream

🥚

4

Eggs

🌿

10

Fresh basil leaves

🌿

Chives

🫒

1 tbsp

Olive oil

🧂

Salt

⚫

Pepper

🌿

Herbes de provence

  1. Dice
    • Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    • Summer vegetables
    • Spring onion

    Dice the summer vegetables (eggplant, zucchini, red onion, tomatoes, bell peppers) into small, evenly sized cubes.

  2. Season
    • Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    • Salt
    • Summer vegetables

    Season the diced vegetables with salt, pepper, herbes de Provence and olive oil, then mix everything together.

  3. Cook
    • Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    • Summer vegetables
    • Spring onion

    Cook the vegetables in a pan until nicely browned (can also be done in the oven).

  4. Cool
    • Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    • Summer vegetables
    • Eggs

    Once cooked, let the vegetables cool slightly before adding them to the egg mixture.

  5. Crack
    • Eggs
    • Liquid cream

    Crack the eggs into a bowl to start the egg mixture.

  6. Add
    • Liquid cream
    • Pepper
    • Grated Grana Padano or Parmesan

    Add the cream, a turn of pepper and the grated Parmesan, then mix well.

  7. Add
    • Flour

    Add the flour to the mixture.

  8. Add
    • Grated mozzarella
    • Spring onion

    Add the grated mozzarella and the spring onion.

  9. Add
    • Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    • Summer vegetables
    • Spring onion

    Add the cooled vegetables into the mixture.

  10. Pour

    Pour the whole mixture into a mold.

  11. Top
    • Grated mozzarella

    Top with more grated mozzarella so it gratins on top.

  12. Bake

    Bake for 25 minutes at 180°C.

Crustless Quiche with Summer Vegetables, Mozzarella and Basil by @hervecuisine

45 min

4 servings

🥕

500 g

Summer vegetables

🧅

1

Spring onion

🧀

150 g

Mozzarella

50 g

Grana padano

🌾

40 g

Flour

🥛

100 ml

Liquid cream

🥚

4

Eggs

🌿

10

Fresh basil leaves

🌿

Chives

🫒

1 tbsp

Olive oil

🧂

Salt

⚫

Pepper

🌿

Herbes de provence

Preparation Steps

  1. Step 1/12

    Dice the summer vegetables (eggplant, zucchini, red onion, tomatoes, bell peppers) into small, evenly sized cubes.

    🫑Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    🔪Knife
    🪵Cutting board

  2. Step 2/12

    Season the diced vegetables with salt, pepper, herbes de Provence and olive oil, then mix everything together.

    🫑Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    🧂Salt
    ⚫Pepper
    🌿Herbes de Provence
    🫒Olive oil
    🥣Bowl

  3. Step 3/12

    Cook the vegetables in a pan until nicely browned (can also be done in the oven).

    🫑Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    🍳Pan

  4. Step 4/12

    Once cooked, let the vegetables cool slightly before adding them to the egg mixture.

    🫑Summer vegetables (zucchini, eggplant, bell pepper, tomato)

  5. Step 5/12

    Crack the eggs into a bowl to start the egg mixture.

    🥚Eggs
    🥣Bowl

  6. Step 6/12

    Add the cream, a turn of pepper and the grated Parmesan, then mix well.

    🥛Liquid cream
    ⚫Pepper
    🧀Grated Grana Padano or Parmesan
    🥣Bowl
    🥄Whisk

  7. Step 7/12

    Add the flour to the mixture.

    🌾Flour
    🥣Bowl

  8. Step 8/12

    Add the grated mozzarella and the spring onion.

    🧀Grated mozzarella
    🧅Spring onion
    🥣Bowl

  9. Step 9/12

    Add the cooled vegetables into the mixture.

    🫑Summer vegetables (zucchini, eggplant, bell pepper, tomato)
    🥣Bowl

  10. Step 10/12

    Pour the whole mixture into a mold.

    🍳Mold

  11. Step 11/12

    Top with more grated mozzarella so it gratins on top.

    🧀Grated mozzarella
    🍳Mold

  12. Step 12/12

    Bake for 25 minutes at 180°C.

    🍳Mold

Composition

Ingredients

Types

Vegetables, Dairy, Grains, Eggs, Herbs, Oils, Spices

Ingredients

Summer vegetables, Spring onion, Mozzarella, Grana padano, Flour, Liquid cream, Eggs, Fresh basil leaves, Chives, Olive oil, Salt, Pepper, Herbes de provence

Notes

Summer vegetables (diced into small, even cubes, zucchini, eggplant, bell pepper, tomato), Mozzarella (grated), Grana padano (grated, or Parmesan), Flour (chickpea flour can be used for a gluten-free version), Liquid cream (dairy or plant-based), Chives (chopped, no amount given), Salt (to taste), Pepper (to taste), Herbes de provence (mentioned in the voice-over only, no amount given)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Low-Carb, Vegetarian

Calories

280 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 12g, Fat: 18g, Fiber: 2.5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 1.5mg, Potassium: 420mg, Sodium: 480mg

Vitamins

Vitamin A: 250mcg, Vitamin C: 25mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Knife, Cutting board, Bowl, Pan, Mold, Whisk

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Summer Lunch, Casual Dinner

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Creamy, Gratinated Top

Flavors

Savory, Herby, Cheesy, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (store in an airtight container,let cool before refrigerating), freezer : 1 month (wrap tightly or use a freezer-safe container,thaw in the fridge before reheating), room temperature : 2 hours (do not leave out longer to avoid spoilage)