Spicy Vegetable Quiche
A delicious crustless spicy vegetable quiche, ideal for brunch and hearty enough for lunch or dinner. While the freshly baked quiche is delightful, the leftovers are equally satisfying, whether enjoyed warm or cold.
Ingredients
- 1 TB olive oil
- 1 zucchini chopped very small
- 1 red bell pepper capsicum, chopped very small
- 7 oz heavy cream
- 4 large eggs
- 1 tsp garlic powder
- ½ tsp ground turmeric
- ½ tsp paprika powder
- 2 TB finely grated Parmesan
- Sea salt
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large pan over medium-high heat.
- Add the finely chopped zucchini and red pepper. Season with salt and pepper. Fry, stirring regularly until the vegetables are tender and caramelized (starting to brown). Remove from the heat and leave to cool a little, around 15 minutes.
- Preheat the oven to 350°F and grease (and line, if desired) a round baking dish or quiche tin.
- Pour into the quiche tin, then tip in the caramelized vegetables.
- Bake in the oven for 20 minutes, then turn the oven off and leave the quiche inside for another 10 minutes.
- Remove, slice, and serve!
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 5gProtein: 12gFat: 38gSaturated Fat: 20gTrans Fat: 1gCholesterol: 275mgSodium: 200mgFiber: 1gSugar: 3g