Name: Kale and goat’s cheese crustless quiche
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 6-8
Ingredients: 8 free-range eggs; 1 1/2 cups thickened cream; 1 1/2 cups milk; 2 tsp Dijon mustard; 1/2 cup chopped herbs (we used chives, thyme and flat-leaf parsley); 160g soft goat’s cheese; 1/2 bunch kale, stems discarded; 1/2 cup grated Gruyère cheese; 1/2 cup chopped green onions; 2/3 cup self-raising flour; 1 tsp baking powder; Sea-salt flakes and freshly ground black pepper, to season; Olive oil spray; 1 beetroot, peeled, spiralised, and 1/2 cup micro herbs, to serve; PICKLED BEET AND RADISH SALAD; 2 golden beetroots, peeled, thinly sliced; 6 radishes, thinly sliced; 1/3 cup rice wine vinegar; 2 tsp caster sugar

Quiche is already a fancy way to serve eggs and vegies, but this elevated vegetarian quiche takes it to a whole new level! With kale and beetroot you’ve got great fibre, while the rich, delicious goat’s cheese creates a delectable dish great for breakfast, lunch or dinner.

Vegetarian quiche with kale and goat’s cheese

A crustless quiche is perfect for a light spring dinner or to bring as a dish to a holiday gathering. Wow your family and friends with this hearty and scrumptious dish!

What are 3 main differences between a frittata and a quiche?

The three main difference between a quiche and a frittata are as follows:

A quiche originates from France, while a frittata was originally made by Italians.
A frittata does not have a crust, while a quiche traditionally does.
Although both have a base of eggs, a quiche is made from an egg-custard.

Do you cook vegies before putting in quiche?

If you are cooking with heavier vegetables such as zucchini, you should always cook them first before adding them into your quiche mixture. For leafy greens such as kale or spinach, they can be added uncooked.

How do you keep a crustless quiche from getting soggy?

You must bake your quiche all the way through to ensure it does not go soggy in the middle. If there is any jiggle in your quiche after pulling it out of the oven, it means your eggs have not cooked for long enough and will become flimsy and soggy.

Ingredients

8 free-range eggs

1 1/2 cups thickened cream

1 1/2 cups milk

2 tsp Dijon mustard

1/2 cup chopped herbs (we used chives, thyme and flat-leaf parsley)

160g soft goat’s cheese

1/2 bunch kale, stems discarded

1/2 cup grated Gruyère cheese

1/2 cup chopped green onions

2/3 cup self-raising flour

1 tsp baking powder

Sea-salt flakes and freshly ground black pepper, to season

Olive oil spray

1 beetroot, peeled, spiralised, and 1/2 cup micro herbs, to serve

PICKLED BEET AND RADISH SALAD

2 golden beetroots, peeled, thinly sliced

6 radishes, thinly sliced

1/3 cup rice wine vinegar

2 tsp caster sugar

Method

Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 20 x 30cm lamington pan with baking paper.

Whisk eggs, cream, milk, Dijon, herbs and half the goat’s cheese in a jug.

Coarsely chop enough kale to fill 1 cup, reserving remaining leaves for later. In a large bowl, combine chopped kale, Gruyère, onion, flour, baking powder and toss to coat. Season. Stir in egg mixture to combine.

Pour mixture into prepared pan and top with remaining kale and goat’s cheese. Spray kale with olive oil. Bake for 30-35 minutes loosely covered with foil. Remove foil and bake for 15 minutes or until quiche is firm and kale is crispy.

Meanwhile, for pickled beet and radish salad, combine golden beetroot and radish in a medium bowl. In a small saucepan on medium heat, combine vinegar and sugar, stir until sugar has dissolved. Remove from heat and pour hot liquid over beetroot. Set aside to pickle for 10 minutes. Drain.

Stand quiche for 15 minutes before slicing. Serve quiche topped with pickled salad, spiralised beetroot and micro herbs.

You may be interested in: how to make a kumara quiche

Loading the player...

You might also like:

Coronation quiche

Gluten-free quiche Lorraine

Cheat’s mini quiches

Tamika O’Neill