Self-Crusting Vege Quiche

I like to include vegetarian dishes in our week and this crustless quiche is a winner – delicious!



Ready In:




Good For:

Lunch or Dinner


About this Recipe

By: Jennifer Bowden

I love a well-made quiche, but so often the pastry can let it down – no-one enjoys a stodgy, half-cooked pastry. This recipe removes the whole issue by having a light self-crusting action – it’s perfect!


  • 300g cooked baby potatoes, skin on, cubed
  • 1 cup cooked broccoli, drained
  • small handful of baby spinach leaves
  • 1 medium onion, finely chopped
  • 2 tsp crushed garlic
  • 1 cup milk
  • 1 cup grated tasty cheese
  • 1 tbsp butter
  • 3 eggs
  • 1/2 cup self-raising flour
  • 3/4 tsp salt

The potatoes and broccoli need to be cooked before adding to this recipe. So if you don’t have pre-cooked veges this will add to the cooking time. A great way to simplify this process is to cook an extra serving of broccoli and potatoes the night before when you’re making dinner, then chill and reserve for this recipe.

Step by Step Instructions

Step 1

Melt butter and cook chopped onion and garlic until tender. Cool.

Step 2

Stir eggs, milk and salt into the onion and garlic – beat with fork until mixed.

Step 3

Pour into a large bowl containing flour, mix gently until just combined.

Step 4

Add cubed potatoes, broccoli, spinach and cheese.

Step 5

Pour into an oiled 20-23cm pan and bake at 220oC for 20-30 minutes – until lightly brown and set in the middle.