Crustless Quiche AKA Impossible Pie

There is no base, no crust, no nothing, but once the eggs bake, it comes together to make the most amazing quiche or impossible pie. In North America the impossible pie I have seen is a sweet pie but this is definitely savoury, full of vegetables and full of flavour. It makes a lot so you can get a couple of meals out of this depending on the size of your roasting dish or if you add a salad. The smaller the container the thicker the quiche.
It helps you with a fridge clean out of random vegetables.
I had a large bowl beside me at the stove top and kept adding the “set aside” elements of the quiche so that when it came time to mix the ingredients were already in the bowl.
Nice eaten cold for picnics or brunch the following day.
Won’t freeze well.

Note: The photo has a rogue tomato and a rouge broccoli. They were not added in the making of this quiche but there is nothing to stop you from using them.

Crustless Quiche aka Impossible Pie
Ingredients:
1 T vegetable oil
2 onions, chopped
2 cloves of garlic, chopped
1 bunch of spinach, broken in half
4 free range eggs, beaten
1 c feta cheese, broken
Parmesan cheese, for topping
4 T parsley, fresh, chopped
3 mushrooms, sliced
1 red pepper, sliced
6 Brussels sprout, quartered
5 slices of streaky bacon, chopped (optional)
salt and pepper to taste
1/3 c skim or low-fat milk
basil, fresh, for garnish

Preheat the oven to 175C (350F).
Grease your roasting pan or pie dish.
Heat the oil in a pan. Add the garlic and onions. Stir until onions are soft and translucent.
Remove from the pan and set aside.

Add the red peppers, mushrooms and Brussels sprout to the pan. Stir for about 3 minutes.

Remove from the pan and set aside.
Wash the spinach well. Break the ends off the spinach and then break in half.
Add the spinach to the pan. Add black pepper.
Cook until wilted. Remove from pan and set aside.
Cook the bacon until cooked. Remove from pan and set aside.

In a large bowl, combine eggs, milk, salt and pepper, then add the feta cheese and parsley.
Add the cooked vegetables and bacon. Stir to blend.
Pour the mixture into a greased roasting pan.
Sprinkle with Parmesan cheese.

Bake until the egg sets, about 30 minutes.
Let cool for 10 minutes before serving.
Tear up basil leaves and place on top of individual servings.
Enjoy!

Makes 6 generous servings

Guacamole Bacon On Vogel

This was a masterpiece of a sandwich.  Okay, the bacon was slightly overcooked.  That’s called character.

Guacamole Bacon on Vogel Recipe
1 avocado
1 tomato, chopped
1/4 onion, finely chopped
2T mayonnaise
1/2 lemon, juice
chili powder to taste or Shichimi (Japanese 7 spice)
salt and pepper
Bacon (optional)
Coriander leaves/cilantro (optional)
4 slices Vogel’s bread, toasted

Combine all ingredients in a bowl.
Before.

After.

No coriander leaves.  Boo hoo. I used them all up with my ramen noodles and I didn’t get to the shop as planned.

Be as generous as you want with the guacamole, and make an open sandwich or not. Toasting is best.  As the lemon juice kept the colour of the avocado it lasted us until the next day for another meal.  Yay for leftovers.

Vogel’s is a brand of bread in New Zealand.

Serves 4