Vegetarian No Crust Quiche 

This is a quick and tasty dish that can be served warm or at room temperature. Serves 6 to 8 and perfect for last minute guests. Can be made ahead of time and reheated in the oven at a low temperature. A food processor will speed up preparation time and is an essential tool in the kitchen.

Ingredients

1 red onion diced

3 medium sized zucchinis grated

4 leaks finely sliced

5 whole eggs

300 ml milk

180 g goat cheese / 50 g fresh Parmesan grated 

3 tsp flour

2 tbs mustard

1 tsp nutmeg

Sea Salt

Ground Pepper

2 tsp dill

Olive oil

Slice and dice the vegetables in a food processor separately. In a large cooking pan add about 50 ml of olive oil and saute the onions and leaks slowly for about 10 minutes. Season with salt and pepper. Add the zucchini, dill and nutmeg and continue cooking on low heat. Cover and allow the vegetables to sweat for another 5 minutes. Let cool for a few minutes.

In a mixing bowl combine the eggs, milk, grated cheeses, mustard and flour. Beat well with a mixer. Set aside.

Preheat the oven to 150º c. Grease an oven dish and place the vegetable evenly. Poor the egg  mixture and carefully spread evenly throughout the vegetables. Cook for 10 to 15 minutes.