Tasty fake “quiche” with vegetables and cheese
A tasty combination of vegetables and dairy products, transformed into a low carb “quiche” perfect for lunch with a seasonal salad.
Fake “quiche” with vegetables and cheese – baked without dough
Course: Appetizers, Lunch, MainCuisine: French, RomanianDifficulty: Easy, Medium8
servings35
minutes50
minutes365
kcal1
hour25
minutesThis tasty quiche is the result of an improvised recipe based on the ingredients at hand. I adapted the recipe to my tastes and needs. Don’t get me wrong, I love the classic quiche with crispy dough, in principle I love any type of quiche, but this time, I wanted to go for a lower carb version, incorporating flour into the composition and eliminating the butter that was found in the crust crispy. Before moving on to the ingredients, I mention that they can be changed with anything you have in the fridge or with anything you like.
Ingredients
1 large red bell pepper, chopped4 medium-sized eggs or 5 small eggs
300 g diced chicken ham
350 g white flour
2 green onions finely chopped
250 g grated goat cheese
50 g of smoked cheese (any type of cheese that melts quickly)
50 g sweet corn
200 ml of milk
50 g of soft butter for greasing the pan
50 g finely grated parmesan for garnish
salt and freshly ground pepper, to taste
1 teaspoon mixed dry herbs (you can replace with dill or fresh parsley)
Directions
- Because for this fake “quiche”, all the ingredients are mixed in a single bowl, I prepared everything on hand. I didn’t leave anything at room temperature beforehand, because it’s not necessary. I chopped and grated each one as it came as I could find them in the fridge as I mentioned before, the recipe is versatile, you can replace any ingredient, be careful if you multiply them by weight, to add more milk, eggs and flour.
- In a large bowl, break the eggs and mix them well with a whisk. Add the finely chopped pepper and green onion, followed by the ham, cheeses (except parmesan) and corn. If you want, you can add chopped pitted olives, I didn’t have any but it would definitely work great, pre-seasoned and cooled mushrooms, fresh spinach and the list can go on.
- Slowly pour the milk over the ingredients in the bowl. We sift the flour on top, but only half, and with the help of a spatula we incorporate it with the rest of the ingredients. The second batch of flour followed, but I didn’t add all of it. The dough must be fluid but homogeneous at the same time, it must not have the consistency of bread dough.
- I mixed everything very well, seasoned and tasted until I reached the desired taste. Pour the fake “quiche” into a pan with a removable bottom, which I lined with baking paper and greased with soft butter. Before pouring everything into the pan, I chose to add 2 tablespoons of flour, with which I coated the bottom and walls of the pan, shaking off the excess.
- Sprinkle finely grated Parmesan on top of the “quiche” and put the tray in the oven preheated to 180 degrees for 45-60 minutes, depending on the oven. I checked after 30 minutes and because the Parmesan cheese had melted nicely on top, I left the heat on only the bottom for another 25 minutes.
- Remove the pan from the oven and if you have the patience, let it cool for at least 15-20 minutes before removing the circle. Our fake quiche smells amazing, the parmesan crust on top is golden and crispy and the creamy interior is full of vegetables and ham pieces. You can serve it as is or with a fresh vegetable salad and it is delicious and cold the next day for breakfast. Enjoy!
