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Spring vege crustless quiche

Serves   4
Prep time: 15 mins
Cooking time: 35 mins

Our vege quiche is the ideal go-to recipe for throwing together a nutritious vegetarian meal and giving any leftovers a makeover. Use seasonal veges or leftover veges that you may already have in your fridge or freezer.

Spring vege quiche




  • 1 tablespoon oil
  • 1 onion, thinly sliced
  • ½ leek*, green and white parts thinly sliced
  • 300g (2 cups) frozen peas*
  • 10 eggs 
  • 1 cup milk or non-dairy milk
  • Salt and pepper, to taste
  • 300g frozen spinach, defrosted*
  • ½ head broccoli*, chopped, florets and stalks included

Optional: Salad and sauce or chutney of your choice to serve.



  1. Lightly grease a large baking dish with oil. Set aside. 
  2. Heat oil in a large frying pan on the stove over high heat, sauté onion and leek and cook for a few minutes until softened. Stir through frozen peas. Remove from heat and set aside to cool slightly. 
  3. Heat oven to 180oC bake or 160oC fan bake. Beat eggs and milk with salt and pepper in a large bowl, add in cooled leek, peas, spinach, and broccoli, and mix. 
  4. Pour into the greased baking dish and bake for 25-30 minutes, or until set. 
  5. Once cooked, cut into slices and serve with salad on the side and your favourite sauce, chutney or other condiment. 

Cooking tips: 

  You can also cook this quiche with a pastry crust – blind bake the pastry before adding the egg mixture to make sure the pastry is crisp and cooked all the way through. 

Adapt it:

  Use extra onion instead of the leek if you like.
You can replace frozen spinach with frozen corn.

Kid-friendly alternatives:

  Add minimal added salt.


• Can be frozen or eaten for lunch the next day.