Zucchini carrot corn bacon crustless quiche

Google: “While both quiche and frittata are made with a mixture of eggs and savory additions like cheese, meat, and vegetables, there are a few differences between the two. Traditionally, quiche has a crust, and a frittata does not. Frittatas are first cooked on the stovetop and finished in the oven, whereas quiches (like this crustless quiche) are baked entirely in the oven. Quiche combines milk (or cream) and eggs; frittatas often use only eggs.”

“Eggs the key ingredient for crustless quiche. Without a crust, the eggs form both the exterior and the interior of the dish. Eggs are a wonderful source of protein, vitamins, and selenium, making them an eggcellent. Half-and-half adds wonderful richness and flavour to the quiche without the need for heavy cream, and the whole milk handles the rest. You can use a different percentage of milk, though your quiche won’t be as rich.”

This is trial and error experimenting the ingredients combination. This is a simple recipe: you can put almost anything in it, it can keep for a few days in fridge. It’s a great idea as if friends turned up suddenly, I have something to serve them because I do have frozen mixed vegetables and they are quick to prepare and put in oven while you serve them drink and biscuits or fruits. Today, I am using all my leftover zucchini, carrot, corn, bacon, goat cheese, sour cream and thickened cream before they all gone off. As usual I must have herbs and chili; my dish must be colourful, flavourful and delicious. Let’s cook!!!


8 large eggs
3 carrots, cut into bite size
400 g, zucchini, cut into bite size
300 g diced bacon
200 g corn kernel
125 ml sour cream
125 ml thickened cream
1 Tbs chopped oregano
1 Tbs chopped thyme
1 Tsp salt
1/2 Tsp black pepper
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp minced garlic
1 cup Parmesan Pecorino cheese
110 g goat cheese (OPT)
chili flakes (OPT)


Preheat oven to 180 degrees C. Generously butter a 30 cm pie dish. Heat the saucepan over medium-high heat. Add oil and minced garlic cook for about 1 minutes. Then add carrots, zucchini, bacon, corn and herbs. A little pinch of salt and pepper, too. Stirring frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool as you prepare the egg mixture.

In a large bowl, beat together eggs, thickened cream, goat cheese, sour cream, salt, black pepper, garlic powder, and onion powder until thoroughly combined. Now stir in the vegetables and Parmesan Pecorino cheese. Transfer the mixture to the prepared pie dish. Bake until golden-brown and a knife inserted in center comes out clean, about 35-45 minutes or until filling is set and no longer jiggles.

Allow to cool and set in the dish on a wire rack, about 15 minutes, before slicing and serving. Serve with salad and a glass of white wine. Enjoy!!!!