This crustless Mexican quiche is the perfect way to have a delicious lunch in no time. No fuss and a big flavour payoff with a Mexican twist here and there to make it even more delicious!
Crustless Mexican Quiche
-8 eggs
-⅓ cup Greek yoghurt
-1 ½ cup cheddar cheese, shredded + more for topping
-3 spring onions, sliced
-½ red pepper, diced
-1 jalapeno, diced
-1 cup cherry tomatoes, halved
-1 cup courgette, cubed
-coriander, to taste
-½ cup Mexican Salsa
-salt and pepper to taste
-½ tbsp olive oil + more for brushing the dish
1 Cook the red pepper, jalapeno and courgette in the olive oil for about 8 minutes and allow to cool down a bit.
2 In a bowl, whisk the eggs, yoghurt, salt and pepper until thoroughly combined. Add the coriander, salsa and spring onions.
3 Set the oven to 180C
4 Brush a 9” oven-safe dish with a bit of olive oil, all the way around and to the top.
5 Add the cooked vegetables to the dish and cover with the egg mixture. Sprinkle the halved tomatoes and a bit of extra cheese on top.
6 Bake in the oven for 30 to 35 minutes until golden brown on top. Allow to cool down for at least 10 minutes before slicing.
Notes:
- Add crispy bacon to the mix for an extra kick of flavour. Just make sure to cook the bacon before mixing it in.
- Adding Mexican salsa to the quiche adds a beautiful Mexican Twist and just a kick of spice to it.
- You can use only cheddar cheese or a mixture of your favourite cheeses.
- You can use muffin tins to make small bite-sized snacks with this same mixture. Just adjust your baking times.
Are you looking for more easy and delicious recipes with a Mexican Twist? How about these Poblano & Corn Fritters with Jalapeno? Try them here!