Crustless “Empty the Fridge” Quiche

Better in your stomach then in the bin.

Creating something from almost nothing.

After staying with us for a month, my son, Patrick, has gone back to Eleuthera, to work as a teacher at The Island School. I started to enjoy having a packed fridge, since I knew that drawers and shelves would magically empty as the week progressed. I surprise myself when I think that the late night refrigerator raids and extensive breakfast feasts became a much appreciated norm.

Sadly, he is no longer around and I have been left with a vast array of fruits and vegetables. The pears and apples have been transformed into a compote that I have been using in the morning on my yogurt and granola bowl(recipe to follow). My brimming basket of tomatoes and wilting rocket, from my garden, were the inspiration for the base of this crust less quiche. I also found some roasted butternut and a few spoonfuls of chèvre in the deep recesses of the cheese drawer. All the makings for a colourful rustic tart that is begging to be eaten. For our gluten-free friends, this is a lovely quick and easy brunch or lunch dish.

“Fixins” for a mixing!

Use up rather than throw out those leftover vegetables.

Use up rather than throw out those leftover vegetables.

Eat it up rather than throw it out!

Eat it up rather than throw it out!

Crustless "Empty the Fridge" Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings


  • 3 teaspoons olive oil
  • 1/2 brown onion, chopped finely
  • 4 cups chopped vegetables that go well together (see hint)
  • 2 tablespoons chopped fresh herbs that compliment the vegetables
  • 8 eggs
  • 1 cup milk
  • salt and pepper to taste
  • 1 cup cheese (cheddar, goats, gruyère)


  1. Spread a teaspoon of oil in the base of an oven-proof pie dish
  2. In a small frying pan, heat up the rest of the oil and saute the onion until slightly brown.
  3. Spread onion in the base of the pie shell.
  4. Top with the chopped prepared vegetables.
  5. Top with half the cheese.
  6. In a medium bowl, whisk together eggs and milk. Season with salt and pepper.
  7. Pour egg mixture over vegetables and sprinkle with remaining cheese.
  8. Bake in 190C oven for 45 minutes. If the top is browning too fast, cover with foil and finish baking.


HINT: Use any roasted vegetable in the fridge. If using raw vegetables, be sure that they are going to soften enough. Root vegetables are best to be roasted before going into the quiche.

VEGETABLE COMBOS: tomato, spinach, basil and feta or Butternut, tomato, rocket, parsley and chèvre or Broccoli, mushrooms, thyme and cheddar

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