Crustless Quiche with Chorizo, Mediterranean Roasted Veg & Feta Cheese

This recipe is a prime example of how you can take the same ingredients, cook them on multiple occasions and call it something completely different every time, and as a blog writer this becomes very confusing when deciding on a name for your dish. What could be a crustless quiche for one person might be a frittata for another or an omelette for someone else. Given that I have several frittata recipes on hmwm I decided that today this is a crustless quiche, which sounds like quite a healthy title for a Monday post!

Whatever you decide you want to call it, I promise you that you will still find it deliciously enjoyable!


Serves 4

  • 2 medium potatoes – peeled and finely sliced
  • 125g chorizo – finely chopped
  • 1 courgette – sliced
  • 1 red pepper – de-seeded and sliced
  • 1 red onion – finely sliced
  • 1 leek – finely sliced into rounds
  • 8 eggs
  • 50ml double cream
  • Salt and pepper
  • Butter – for greasing
  • 125g feta cheese – crumbled
  • 1 beef tomato – finely sliced
  • Parmesan cheese – grated

Pre-heat the oven to 200’C

Heat a small pan of water to the boil and cook the potatoes for 7 minutes, strain and then return the potatoes to the heat to sweat out any moisture

In the meantime, heat a large saucepan to a medium temperature and fry the chorizo until the oil from the meat has coated the pan.

Add the onion and the vegetables and fry over a medium-low heat for about 10-15 minutes until softened and starting to crisp

While your veg is cooking, grease a 25cm quiche dish with butter and whisk your eggs together with the cream and a good twist of salt and pepper

Once you’re your veggie bits are cooked, lay out half your potatoes onto the bottom of the dish and top with half the vegetables.

Sprinkle over half the feta and then repeat the process with the rest of your potatoes, veg and feta.

Pour over the egg mix and leave to soak in for a minutes

Top with the sliced tomatoes and parmesan cheese and bake in the oven for 30-35 minutes, until risen in the middle and golden in colour.

Remove from the oven and leave to stand for 5 minutes before slicing up and serving with salad.



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