I was looking to make something different for dinner. I had a handful of cherry tomatoes to use up from my garden, even this late in October! I didn’t feel like fussing too much, so I decided to throw together a crustless quiche. A few eggs, some peppers, red onion, and feta, and dinner was in the oven in no time.

It turned out really well, so simple, so good, and just as delicious the next day for breakfast.

Crustless Feta Veggie Quiche

(Serves 8)

Ingredients

• 1 tbsp olive oil

• 1 large red, orange, yellow or green bell pepper, diced

• 1 medium red onion, diced

• 1 cup cherry tomatoes, halved

• 6 eggs

• ½ cup whole milk

• Feta cheese (enough to lightly cover the vegetables, about ½ to ¾ cup crumbled)

• ½ tsp dried oregano

• Avocado oil spray (for greasing the pie plate)

• Salt and pepper to taste

Directions

1. Preheat oven to 350°F. Lightly spray a 9-inch glass pie plate with avocado oil.

2. Heat olive oil in a skillet over medium heat. Add the red pepper, red onion, and cherry tomatoes. Sauté for about 5–7 minutes, until softened and lightly caramelized.

3. Transfer the cooked vegetables to the prepared pie plate, spreading them evenly across the bottom.

4. Sprinkle feta cheese evenly over the vegetables. So no veggies are visible.

5. In a medium bowl, whisk together eggs, milk, and a pinch of salt and pepper. Pour this mixture over the vegetables and feta.

6. Sprinkle the top with dried oregano.

7. Bake for 40 minutes, or until the centre is set and the top is lightly golden.

8. Let cool for 5–10 minutes before slicing and serving. 

I’ll definitely be making this one again.