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Butternut, Potato and Onion Crustless Quiche

October 5, 2015 by Maureen 67 Comments

Butternut, onion and potato quicheThe other day I was reading Chris Scheuers post about crustless mini-quiches. It was about 11am and I was determined to make one for lunch. I dashed to the kitchen, turned the oven on and grabbed the butternut pumpkin/squash from the fridge and began peeling. I know Jamie Oliver says don’t peel but he isn’t my boss. I see those pumpkins lying in the dirt and I’m going to peel. I cut it into pieces about 3/8″ thick. I don’t know what that is in metric. I know the equivalent of an inch but that’s it.

roasted vegetables for quiche

Then I had some small potatoes and I peeled and sliced them the same thickness that I had cut the butternut and threw in some quartered onions. Next time I would cut the onions and sauté them in a pan or maybe cut the onions into smaller pieces. I made two quiches because John is not a cheesehead and I am.

how to make a crustless quiche

Chris used yoghurt in her little mini quiches and I always use cream so I split the difference and used half yoghurt and half cream. She made more than I did because my recipe only calls for 3 eggs but there are only two of us and I just needed enough custard mixture to cover the veggies. I sprayed the dishes with oil and placed the roasted vegetables on the bottom, then sprinkled the cheese and then put them in the oven before adding the custard. No spillage.

Butternut Quiche

The oven was set at 180C/350F and they cooked for 40 minutes until the center just puffed a little indicating the center was set and it was time for lunch. They were dreamy. I think these are more frittata than quiche but I didn’t make them in a frying pan so I’m going with Chris and calling it a crustless quiche.

5.0 from 19 reviews
Butternut, Potato and Onion Crustless Quiche
 
Print
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
This is a delicious but really easy lunch - no crust on the quiche!
Author: Maureen Shaw
Recipe type: lunch
Cuisine: French
Serves: 4
Ingredients
  • 1¼ cups butternut squash (pumpkin) cut into narrow slices.
  • ½ cup peeled and sliced small potatoes
  • 1 onion peeled and cut into pieces
  • 1 tablespoon cooking oil
  • salt and pepper
  • 3 eggs
  • ½ cup cream
  • ½ cup plain yoghurt
  • ½ cup grated cheddar cheese
  • ⅛ teaspoon pepper
  • ¼ teaspoon salt (you might like more than I do)
  • pinch of freshly grated nutmeg
  • 1 tablespoon snipped fresh chives
Instructions
  1. Preheat oven to 180C/350F and line a baking sheet with paper
  2. Place the cut butternut, potatoes and onions into a bowl. Add oil and stir to coat then place on the baking sheet. Sprinkle with salt and pepper. Roast until the vegetables are soft and just begin to take on some color.
  3. While the vegetables are roasting, prepare the custard.
  4. In a medium sized bowl, whisk the eggs, cream and yoghurt. Then add salt, pepper, nutmeg and chives.
  5. When the vegetables are done, take out of the oven and cool for 10 minutes.
  6. Spray the quiche pan with oil and place the vegetables at the bottom and sprinkle the cheese on top.
  7. Place the dish in the oven which is still at 180C/350F and pour in the custard, leaving enough room for the egg mixture to expand.
  8. Bake for about 40 minutes or until the center rises and then immediately remove it from the oven.
  9. Serve with a side salad for a perfect lunch.
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If you don’t follow Chris and Scott over at The Café Sucre Farine, well, you’re doing yourself a disservice. She’s one of the sweetest people on the planet.

 

Filed Under: eggs, Recipes Tagged With: butternut squash, crustless quiche, pumpkin

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Comments

  1. Liz (Good Things) says

    October 5, 2015 at 9:18 am

    Looks and sounds delicious, Maureen! Thank you for sharing.

    Reply
  2. Tricia @ Saving room for dessert says

    October 5, 2015 at 10:03 am

    This dish looks wonderful Maureen. I love a crustless quiche and the beautiful vegetables and those chunks of onions are calling my name. Beautiful post and count me in with the cheese! (I always peel the butternut!)

    Reply
  3. Tara says

    October 5, 2015 at 10:34 am

    What a perfectly gorgeous quiche and magnificent for fall!

    Reply
  4. Marissa | Pinch and Swirl says

    October 5, 2015 at 10:41 am

    This looks wonderful, Maureen! You’re seriously making my mouth water with these photos!

    Reply
  5. Chris Scheuer says

    October 5, 2015 at 11:38 am

    You are so funny Maureen! I love that Jamie Oliver is not your boss. In fact I think you should be his boss. 🙂
    I’m not sure how the squash are in Australia but in England where he cooks, they have very tender skins and you don’t have to peel them (at least if you scrub them within an inch of their life). Here in the States, I find the skins are tough so I’m definitely with you and the peeling.
    I told you this on Instagram and I reiterate, I like yours better than mine – but then again I’m always a sucker for potatoes.
    Thanks for the kind words, you can send me the bill at the end of the month 🙂

    Reply
  6. Sues says

    October 5, 2015 at 12:39 pm

    Such an awesome breakfast and the perfect fall quiche!

    Reply
  7. Nancy | Plus Ate Six says

    October 5, 2015 at 3:14 pm

    I love it when recipes like this fall into my lap – simple, tasty and easy 🙂

    Reply
  8. Lorraine @ Not Quite Nigella says

    October 5, 2015 at 4:51 pm

    This looks great! I’m into crustless quiches or frittatas or anything like this. Not just because it’s simple but also delicious 😀

    Reply
  9. Nancy/SpicieFoodie says

    October 5, 2015 at 5:00 pm

    I love quiche but I don’t enjoy making the crust, hehe. Your recipe is exactly what I want to eat right now. Great use of seasonal vegetables too. Thanks for sharing Maureen!

    Reply
  10. Kaylene @ The Links Site says

    October 5, 2015 at 6:43 pm

    This looks so good and it’s easy – definitely my kind of recipe!

    Reply
  11. Claire | Sprinkles and Sprouts says

    October 6, 2015 at 12:02 am

    I saw this on instagram and had to come on over and comment.

    I am loving the flavours in this quiche. Potato, onion and cheese. YUM!!! But then with the sweetness from the butternut pumpkin. Oh wow. I bet this is scrumptious.

    And I can class it as healthy as it has less cream in due to the yoghurt. So really the title should be BUTTERNUT, POTATO AND ONION CRUSTLESS DIET QUICHE 😉 😛

    Can’t wait to try it, pinning this one!

    Reply
  12. sue|theviewfromgreatisland says

    October 6, 2015 at 2:52 am

    This sounds incredible, Maureen, I love everything in it!

    Reply
  13. SallyBR says

    October 6, 2015 at 3:07 am

    I saw her post too, and wanted to make some but it stayed so far in the wish department…

    YOu are too funny – he is not my boss… yeah, you go girl! Loved it!

    your quiches turned out so beautiful… I am going to save your recipe and give it a try. After peeling the butternut squash, because he is not my boss either! HA!

    Reply
  14. Suzy | The Mediterranean Dish says

    October 6, 2015 at 3:13 am

    Saw this picture earlier on social media and saved it! Must try soon. What a drool-worthy quiche! XO

    Reply
  15. Kristen @ The Endless Meal says

    October 6, 2015 at 3:56 am

    What a beautiful quiche! I often don’t make quiches because of the crust (even though that’s my favourite part) but looking at yours without the crust makes me crave quiche. Yum!

    Reply
  16. Mary | LOVE the secret ingredient says

    October 6, 2015 at 5:16 am

    YUM! I’ve been seeing so many lovely recipes lately but this one takes the cake (quiche). Using nutmeg on savory dishes is my favorite, this looks so delicious!

    Reply
  17. Rachel (Rachel's Kitchen NZ) says

    October 6, 2015 at 5:36 am

    So lovely to see you back – Maureen – and this looks so delicious – must get some butternut and make before they start disappearing and getting very expensive.

    Reply
  18. Marilyn Lesniak says

    October 6, 2015 at 5:47 am

    This sounds so delicious and we love quiche! On my bucket list to make soon! Thanks Maureen.

    Reply
  19. Amira says

    October 6, 2015 at 5:47 am

    This recipe is so delicious and the fact that it comes in so little time makes it more tempting to try.

    Reply
  20. Hotly Spiced says

    October 6, 2015 at 6:18 am

    What a lovely lunch. I’m happy with this being either a quiche or a frittata. I always peel pumpkin as well. I think the mix of vegetables in this is really good xx

    Reply
  21. Veronica (Roni) says

    October 6, 2015 at 6:45 am

    Perfect lunch! xx

    Reply
  22. mila furman says

    October 6, 2015 at 6:57 am

    Maureen this looks so so good!!! And I literally cracked up when I read “jamie oliver says to peel them, but he isn’t my boss.” You little rebel! 🙂

    Reply
  23. A_Boleyn says

    October 6, 2015 at 8:50 am

    Sounds like a filling meal when paired with a bowl of soup especially in this cold weather.

    Reply
  24. The Surprised Gourmet says

    October 6, 2015 at 11:30 am

    Maureen, this sounds really delicious. I haven’t had butternut squash before, but I really love squash in general. I really must try this.

    Reply
  25. Thalia @ butter and brioche says

    October 6, 2015 at 1:10 pm

    This is a perfect dish for me to make this week Maureen.. I just love a classic quiche and this one is even better that its crustless and so easy to prepare.

    Reply
  26. Roberta says

    October 6, 2015 at 1:11 pm

    Oh My!!! All those scrumptious flavors in one dish makes my salivating glands work over time. My that looks and sounds divine. I can smell it all the way across the ocean and the USA all the way to Ohio. And so easy to make.

    Reply
  27. Sugar et al. says

    October 6, 2015 at 5:51 pm

    Your crustless quiche is so elegant and beautiful. The caramelization on top is making my mouth water! And I love the part about Jamie Oliver…..lol…so true!

    Reply
  28. My Kitchen Stories says

    October 6, 2015 at 10:26 pm

    Ha Maureen. You are definitely your own boss. Move over Jamie. That made me laugh.Would love all of these vegies for lunch x

    Reply
  29. John@Kitchen Riffs says

    October 7, 2015 at 4:54 am

    This looks great! I love a good quiche, but am not wild about the crusts. So this is perfect! And so seasonal for those of us in the US, too. We had a great vacation, but I’m so happy to be back and catching up with all my reading!

    Reply
  30. Pam says

    October 7, 2015 at 5:21 am

    This is great, it looks delicious! And I so agree with peeling the squash first! Thanks for the recipe.

    Reply
  31. The Ninja Baker says

    October 7, 2015 at 8:24 am

    Your adapted crustless mini quiches look a-mazing, Maureen! Love how you followed through with your hit of inspiration and flew to the kitchen =) Delighted too that you created a cheese version so your fellow dairy fans could follow suit =)

    Reply
  32. Velva says

    October 7, 2015 at 10:18 am

    This is a beautiful quiche. What I love about quiche is it can be leftover in the fridge dream ( a little this, a little that). Love your ingredients!

    Velva

    Reply
  33. Abbe @ This is How I Cook says

    October 7, 2015 at 12:46 pm

    Love this without crust! Sometimes the flavors come out better without it! I like this, Maureen and I like Chris, too!

    Reply
  34. Laura (Tutti Dolci) says

    October 7, 2015 at 3:46 pm

    Oh I wanted to try this recipe too! I love this idea for an easy and satisfying lunch on a chilly autumn day :).

    Reply
  35. Bam's Kitchen says

    October 7, 2015 at 6:29 pm

    This would be a perfect dish for a brunch gathering, so full of fall flavors. I know you guys are entering spring now… sending some nice warm thoughts your way.

    Reply
  36. Jill @ TeatimeinParis says

    October 7, 2015 at 6:47 pm

    I love your sense of humour Maureen. Too funny. I don’t know much about my inches – but roughly cutting into narrow slices sounds just right! Looks delicious. Our squashes are now in the shops and so dying to get cooking with them! Great idea on ze cheese.

    Reply
  37. Jess @ whatjessicabakednext says

    October 8, 2015 at 12:56 am

    Love this crustless quiche! It would definitely make the perfect weekend brunch served with a side salad! 😀

    Reply
  38. Mila says

    October 8, 2015 at 1:51 am

    I’m a huge fan of quiches! and this filling sounds interesting, I’d love to try it! 🙂

    Reply
  39. mymansbelly says

    October 8, 2015 at 2:02 am

    I love that this quiche is crustless. Not from a gluten standpoint, just because it makes it so much easier to make.

    Reply
  40. Fran @ G'day Souffle' says

    October 8, 2015 at 7:12 am

    What a good way to get your protein, veggies and dairy all in one hit! I am also a cheese head (or is it ‘cheesehead’)- love anything with cheese and eggs.

    Reply
  41. Norma Chang says

    October 8, 2015 at 8:11 am

    No crust, love the idea. Will be making this but without the cheese (found out that I am allergic to the rennet in cheeses, so sad, but if that is all the issue I have I cannot and should not complain). I always peel my pumpkin.

    Reply
  42. Adri says

    October 8, 2015 at 10:45 am

    This sounds wonderful, Maureen. And I am with you about peeling.

    Reply
  43. Claire @ Simply Sweet Justice says

    October 8, 2015 at 2:10 pm

    I have to say, I’m normally not a quiche fan, but every quiche post you have makes me change my mind! 🙂

    Reply
  44. bellini says

    October 8, 2015 at 10:14 pm

    Loving these crustless and seasonal quiche. I armed myself with quite a few winter squash over the weekend, so time to head to the kitchen.

    Reply
  45. nicole (thespicetrain.com) says

    October 9, 2015 at 12:20 am

    Ooooh, what a delightful looking lunch. And great timing for me because I just yesterday harvested my four butternutties from the garden and have been looking to do something with them. 🙂

    Reply
  46. Shashi at RunninSrilankan says

    October 9, 2015 at 3:01 am

    That’s right – Jamie Oliver isn’t the boss of you and your peeled butternut squash looks amazingly dreamy indeed in this quiche-ttata, Maureen!

    Reply
  47. Jean | DelightfulRepast.com says

    October 9, 2015 at 4:49 am

    Maureen, looks gorgeous! And I’m with you — cream! AND peel that squash! Does Jamie Oliver want you to eat the skin or peel it off at some later stage?

    Reply
  48. Kristi @ My SF Kitchen says

    October 9, 2015 at 5:25 am

    Beautiful quiche!! And crustless is the way to go! 🙂

    Reply
  49. Evelyne@cheapethniceatz says

    October 9, 2015 at 5:51 am

    I find a crustless quiche removes a lot of calorie guilt 🙂 And they are just as delicious. Love how you maximized the love fall veggies…and cheese!

    Reply
  50. GiGi Eats says

    October 9, 2015 at 12:30 pm

    Yeah, I would eat this whole pie and then some… No guilt! LOL

    Reply
  51. Amanda (@lambsearshoney) says

    October 9, 2015 at 1:08 pm

    Yum – I love these simple, tasty dishes. And I’m with you, I don’t enjoy eating pumpkin skin at all.

    Reply
    • Maureen says

      October 9, 2015 at 3:44 pm

      We’ll both thumb our noses at Jamie. 🙂

      Reply
  52. Krista Bjorn says

    October 9, 2015 at 3:49 pm

    I love a good quiche and this looks fantastic! 🙂

    Reply
  53. Kristi Rimkus says

    October 9, 2015 at 11:34 pm

    A crustless quiche is a weight watcher’s best friend, besides, I’m one of those crazy people that doesn’t care for pie crust anyway. I would never have thought to use butternut squash in a quiche, and I have to say, I doubt my family would touch it if it still had the peel. 🙂

    Reply
  54. Pamela @ Brooklyn Farm Girl says

    October 10, 2015 at 10:13 am

    I cannot wait for that great smell my kitchen is going to make when this is being cooked! Yum!

    Reply
  55. cheri says

    October 10, 2015 at 1:22 pm

    Hi Maureen, I’ve done that before, seen a recipe and then immediately went out to the kitchen to create my own, love, love this quiche.

    Reply
  56. Emma @ Bake Then Eat says

    October 10, 2015 at 9:16 pm

    I would peel too, never mind what Jamie Oliver says 😀 I have never had a crustless quiche which is crazy because I like quiche but I am not a fan of pastry. This is the perfect solution!

    Reply
  57. Liz says

    October 10, 2015 at 9:23 pm

    LOVE that you make such yummy lunches!!! And your crustless quiche is easy, yet gourmet! Yeah, I’d be peeling away, too. Good call.

    Reply
  58. Christin@SpicySouthernKitchen says

    October 11, 2015 at 4:26 am

    What a fabulous way to use butternut squash! I love a good quiche!

    Reply
  59. Eva says

    October 11, 2015 at 11:07 pm

    I laugh when you said, Jamie is not your boss! Anyway, your quiche looks extra then you are right made it as you wanted it!

    Reply
  60. mjskitchen says

    October 12, 2015 at 8:10 am

    I’m cooking for a friend of mine this week who is now gluten-free and who I know loves quiche. This will be perfect. Thanks Maureen!

    Reply
  61. sherry from sherrys pickings says

    October 12, 2015 at 10:02 pm

    another yum yum maureen:) but yes i would definitely put in more salt. i am a salt fiend!

    Reply
  62. Christine @ Ciao Veggie says

    October 18, 2015 at 12:24 am

    Looks fabulous, and what a nice and easy way to make a quiche by just roasting some great veggies and pouring the topping on over them. There is going to be some crustless quiche in my future for sure!

    Reply
  63. Marcelle/ A Little Fish in the Kitchen says

    December 15, 2015 at 8:01 am

    This sounds nothing short of amazing! Gorgeous pictures and I can’t wait to try this recipe. Yum!! 🙂

    Reply
  64. Amy says

    January 16, 2018 at 9:55 am

    Great recipe, i used leftover roasted veggies of the same sort and used smoked Gouda cheese that I had, delicious ?! I do stir it around occasionally, as the egg around the edges gets done quicker.

    Reply
  65. Annabella says

    April 27, 2018 at 9:54 am

    We just harvested our butternut crop so thought I’d try out your recipe. Husband looked unenthusiastic as I may have served up way too many frittatas in the past – when our hens have been laying more eggs than I know what to do with. However we were both most impressed with this dish – it really is a cross between a quiche & a frittata and the yoghurt gives it a nice lightness. Next time I would add more fresh herbs and substitute the potato with spinach, bacon or something a little more flavoursome. Thank you so much for sharing – this recipe is definitely going to become a favourite at our place!

    Reply
  66. BUTTERNUT SQUASH says

    January 30, 2022 at 11:50 pm

    very good recipe and instruction

    Reply

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