If you’re not a fan of crustless quiche, look away now! My personal view is that why waste time and effort on a crust, when you can just pack in even more vegetables instead?!
The quantity of vegetables you’ll need will depend on the size of your tin as well as your skill at finely slicing the veggies and layering them up! As you can see, I don’t have any particular skills in this department, but it was fun to try out anyway 🙂
As a rough guide, I used:
~ 8 small/medium carrots
~3 parsnips
~ 2 aubergines
~ 2 courgettes
I had some slivers of each left over, which I just roasted by themselves.
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Once the vegetable slices are all layered up however you like, you’ll need to bind them together – I beat together 10 eggs and poured it evenly throughout the tin.
I baked this for around 1 hour at 150 degrees C.
Nomms 🙂
