This might just be the easiest dinner solution ever. Crustless quiche is my favourite fallback when dinnertime time rolls around and I don't have a plan. Fill it with whatever takes your fancy. I've kept it really simple this time with zucchini - while they're so abundant - and peas with lots of garlic, herbs and a handful of sharp cheddar cheese (though you could easily keep it dairy free).
It tastes awesome cold too. Leftovers are delicious for lunch.
Zucchini, pea & cheddar crustless quiche
6 free range eggs - beaten well
3 heaped dessertspoons of spelt flour or 1/2 cup almond meal / flour
1 cup grated zucchini - squeezed of liquid
1 cup grated cheese - I find a tasty cheddar or parmesan are best
1/2 cup peas
2 cloves garlic - finely diced
Cherry tomatoes - halved to place on top
Basil leaves - for garnish on top (optional)
salt and pepper
Preheat oven to 180 degrees celsius.
Combine all ingredients well.
Pour into a greased dish and bake for approx 20 minutes until firm
(This makes a small/medium quiche that serves roughly 3 people. Double the recipe to make a large quiche)