Crustless Ultra-Fluffy Summer Vegetable and Mozzarella Quiche

Steps

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1. 1
   Prepare the summer vegetables by cutting zucchini, eggplant, bell pepper, and tomato into uniform small cubes.
   ▶ ≈0:42
2. 2
   Drizzle the vegetables with olive oil, season with pepper and Herbes de Provence, then toss well to coat evenly.
   ▶ ≈1:05
3. 3
   Cook the seasoned vegetables in an air fryer, oven at 200°C, or skillet for 15-20 minutes until softened and lightly caramelized.
   ▶ ≈1:14
4. 4
   While vegetables cook, prepare the custard by whisking together 4 eggs with liquid cream until well combined.
   ▶ ≈1:25
5. 5
   Season the egg mixture with black pepper. Omit salt for now as the cheese will provide seasoning.
   ▶ ≈1:39
6. 6
   Stir in the grated Parmesan or Grana Padano cheese to enhance flavor and add salt content.
   ▶ ≈1:48
7. 7
   Add flour to the egg mixture and stir until thick and well combined. Mix in half of the mozzarella and the minced spring onion.
   ▶ ≈1:55
8. 8
   Once cooled, fold the roasted vegetables into the egg mixture and pour into an 18-20 cm baking dish, distributing vegetables evenly.
   ▶ ≈2:09
9. 9
   Top the quiche with remaining mozzarella, creating small indentations in the custard to nestle the cheese pieces.
   ▶ ≈2:18
10. 10
    Bake at 180°C for 20-25 minutes until the quiche is set throughout and golden brown on top.
    ▶ ≈2:32
11. 11
    Remove from oven and optionally garnish with fresh basil and chives. Serve warm or at room temperature.
    ▶ ≈2:41