Crustless Summer Vegetable and Mozzarella Quiche

Steps

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1. 1
   Cut all summer vegetables into uniform small cubes.
   ▶ ≈0:52
2. 2
   Toss the vegetable cubes with olive oil, black pepper, and optionally Herbes de Provence, shaking until well coated.
   ▶ ≈1:06
3. 3
   Cook the vegetables in an air fryer, oven, or pan for 15–20 minutes at 200°C (if using oven or air fryer), until tender and lightly caramelized. Allow to cool slightly.
   ▶ ≈1:12
4. 4
   Whisk 4 eggs with the liquid cream in a bowl and season with black pepper (omit salt for now, as the cheese will provide it).
   ▶ ≈1:33
5. 5
   Stir in the Parmesan or Grana Padano for flavor and saltiness, then add the flour.
   ▶ ≈1:48
6. 6
   Fold in half the mozzarella and thinly slice the spring onion, then add to the mixture.
   ▶ ≈2:00
7. 7
   Pour the cooled vegetables into an 18–20 cm baking dish, spread evenly, and scatter the remaining mozzarella over the top.
   ▶ ≈2:13
8. 8
   Bake at 180°C for 20–25 minutes until the top is golden and the custard is set.
   ▶ ≈2:33
9. 9
   Garnish with fresh basil leaves and chopped chives. Serve warm or at room temperature.
   ▶ ≈3:12