Crustless courgette and veg quiche

    1 hour 30 min

    This is not your typical courgette quiche. It can be served either hot or cold and you can even cut it into small pieces and serve as a party nibble.

    9 people made this

    Serves: 8 

    • 3 tablespoons vegetable oil
    • 200g chopped courgette
    • 100g chopped fresh mushrooms
    • 120g chopped onion
    • 120g chopped green pepper
    • 1 clove garlic, minced
    • 6 eggs, beaten
    • 2 tablespoons single cream
    • 2 tablespoons whole milk
    • 450g cream cheese, softened and diced
    • 225 shredded Cheddar cheese
    • 4 slices wholemeal bread, cubed
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat your oven to 175 C / Gas 3/4. Lightly grease a 9x13 in baking dish.
    2. In a large frying pan, heat oil over medium high heat. Add courgette, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly.
    3. In a large bowl, beat together the eggs, cream and milk. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish.
    4. Bake in preheated oven until the centre is set. about 1 hour. Serve hot or could.

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    Reviews & ratings
    Average global rating:

    Reviews in English (104)


    My entire family loved this dish. It was really tasty and the texture was great. I increased the eggs to a total of 9, and used 1/3 cup of half and half. I used 2 medium zucchini, a whole red bell pepper, 8 oz of mushrooms, 2 cloves of garlic and a whole yellow onion. I didn't do the measurments stated in the recipe. I chopped all of the veggies quite fine in the food processor, and I was very happy with the result. Make sure you cook the veggies very well, until all of the water is cooked off. I will definitely keep this recipe and make it again and again.  -  12 Jul 2006  (Review from Allrecipes US | Canada)


    Great recipe cold or hot although a bit more flavorful hot. Cutting the cream cheese in half also cuts the baking time a bit. Watch carefully. For more flavor I added 1/4 cup chopped fresh basil, eliminated the salt and pepper and substituted 1 tsp. Mrs. Dash and 1-2 tsp. Spike. This recipe got raves from a very picky brunch guest!  -  23 Nov 2005  (Review from Allrecipes US | Canada)


    another rave review! I made this for mothers day, a big crowd. As hostess, I LOVE these mix and dump recipes. This one has the added benefit of looking really pretty if you thinly slice a large tomato and embed it into the wet mixture and bake. Looks party and shower pretty but so easy. I used asparagus and canned artichoke hearts. 9 eggs as earlier posters suggested. Asparagus were steamed until crisp before baking.  -  14 May 2006  (Review from Allrecipes US | Canada)