Roasted Vegetable and Herb Crustless Quiche
Roasting the vegetables helps remove moisture, concentrates the flavor and reduces the chances of a soggy quiche. Going no-crust makes a lighter dish that’s also good for those who are avoiding gluten.
- ½ cup halved cherry tomatoes
- 1 cup squash in ½-inch cubes
- 1 cup zucchini in ½-inch cubes
- ½ teaspoon thyme
- ½ teaspoon salt, divided
- 2 cups milk
- 4 eggs
- 1 tablespoon cornstarch
- 2 teaspoons chopped fresh basil
- 4 tablespoons grated Parmesan cheese
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spread the tomatoes, squash and zucchini evenly over it. Sprinkle with thyme and ¼ teaspoon salt. Roast for 15–20 minutes, or until the squash and zucchini are lightly brown and the tomatoes are wilted. Let cool to room temperature. These can be prepared a day ahead, covered and refrigerated, then brought to room temperature before making the quiche.
When ready to make the quiche, preheat the oven to 375 degrees. In a large bowl, whisk together the milk, eggs, ¼ teaspoon salt, cornstarch and fresh basil until well combined. Stir in the Parmesan and the roasted vegetables.
Coat an 8- or 9-inch pie pan well with nonstick cooking spray. Pour the milk mixture into the pan. Bake for 30–35 minutes, or until the top is lightly brown and the center is set. Reduce the heat to 350 degrees if the quiche browns too quickly before the center is cooked. Let cool to room temperature before serving to allow it to firm up.