Our weekly farm deliveries bring lots of vegetables and it can be hard to use them before they spoil. Enter this crustless quiche!
For this version, I sauteed leeks, potatoes, zucchini, and broccoli (including the stem sliced thin) in sunflower seed oil to soften. I preheated the oven to around 400 F and placed the vegetables in my baking dish.
Then on to bacon! I diced up a whole 400g package of streaky bacon and fried it up.
Then added it to the vegetables.
In another bowl beat together 12 eggs with seasoning (salt, pepper, thyme) and a whole package of grated Violife aged cheddar (vegan) cheese.
I also made a smaller one with no cheese for the toddler.
Both of these went in the oven. The little one baked for about 45 minutes and the big one too longer (60-85 minutes) to fully bake through.
They were a huge hit – so much so I forgot to take a picture of the final product!