The 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.
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.
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.
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.
- 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
- Preheat oven to 180C/350F and line a baking sheet with paper
- 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.
- While the vegetables are roasting, prepare the custard.
- In a medium sized bowl, whisk the eggs, cream and yoghurt. Then add salt, pepper, nutmeg and chives.
- When the vegetables are done, take out of the oven and cool for 10 minutes.
- Spray the quiche pan with oil and place the vegetables at the bottom and sprinkle the cheese on top.
- 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.
- Bake for about 40 minutes or until the center rises and then immediately remove it from the oven.
- Serve with a side salad for a perfect lunch.
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.
Looks and sounds delicious, Maureen! Thank you for sharing.
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!)
What a perfectly gorgeous quiche and magnificent for fall!
This looks wonderful, Maureen! You’re seriously making my mouth water with these photos!
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 🙂
Such an awesome breakfast and the perfect fall quiche!
I love it when recipes like this fall into my lap – simple, tasty and easy 🙂
This looks great! I’m into crustless quiches or frittatas or anything like this. Not just because it’s simple but also delicious 😀
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!
This looks so good and it’s easy – definitely my kind of recipe!
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!
This sounds incredible, Maureen, I love everything in it!
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!
Saw this picture earlier on social media and saved it! Must try soon. What a drool-worthy quiche! XO
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!
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!
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.
This sounds so delicious and we love quiche! On my bucket list to make soon! Thanks Maureen.
This recipe is so delicious and the fact that it comes in so little time makes it more tempting to try.
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
Perfect lunch! xx
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! 🙂
Sounds like a filling meal when paired with a bowl of soup especially in this cold weather.
Maureen, this sounds really delicious. I haven’t had butternut squash before, but I really love squash in general. I really must try this.
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.
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.
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!
Ha Maureen. You are definitely your own boss. Move over Jamie. That made me laugh.Would love all of these vegies for lunch x
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!
This is great, it looks delicious! And I so agree with peeling the squash first! Thanks for the recipe.
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 =)
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
Love this without crust! Sometimes the flavors come out better without it! I like this, Maureen and I like Chris, too!
Oh I wanted to try this recipe too! I love this idea for an easy and satisfying lunch on a chilly autumn day :).
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.
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.
Love this crustless quiche! It would definitely make the perfect weekend brunch served with a side salad! 😀
I’m a huge fan of quiches! and this filling sounds interesting, I’d love to try it! 🙂
I love that this quiche is crustless. Not from a gluten standpoint, just because it makes it so much easier to make.
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.
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.
This sounds wonderful, Maureen. And I am with you about peeling.
I have to say, I’m normally not a quiche fan, but every quiche post you have makes me change my mind! 🙂
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.
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. 🙂
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!
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?
Beautiful quiche!! And crustless is the way to go! 🙂
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!
Yeah, I would eat this whole pie and then some… No guilt! LOL
Yum – I love these simple, tasty dishes. And I’m with you, I don’t enjoy eating pumpkin skin at all.
We’ll both thumb our noses at Jamie. 🙂
I love a good quiche and this looks fantastic! 🙂
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. 🙂
I cannot wait for that great smell my kitchen is going to make when this is being cooked! Yum!
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.
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!
LOVE that you make such yummy lunches!!! And your crustless quiche is easy, yet gourmet! Yeah, I’d be peeling away, too. Good call.
What a fabulous way to use butternut squash! I love a good quiche!
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!
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!
another yum yum maureen:) but yes i would definitely put in more salt. i am a salt fiend!
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!
This sounds nothing short of amazing! Gorgeous pictures and I can’t wait to try this recipe. Yum!! 🙂
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.
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!
very good recipe and instruction