One Pot Vegetarian - Taming Twins

Easy Butternut Squash Curry {Ready in 30 Minutes}

Sarah Rossi — Tue, 26 Jan 2021 10:30:00 +0000

This delicious vegetarian Butternut Squash Curry is a deliciously warming recipe. It’s also so easy to make, is packed with veggies and lentils, and also happens to be vegan and gluten free too.

It’s perfect as a quick midweek vegetarian family meal or as part of a curry banquet.

What’s not to love about a dinner that needs 5 minutes preparation and gives you 4 of your 5 a day in one bowl?

I’m always looking for recipes that make eating vegetarian or vegan food feel really simple and accessible. This creamy, fragrant Butternut Squash Curry definitely hits the mark.

It’s like a hug in a bowl and it gets even better the longer you cook it for.

Why you’ll love this easy Butternut Squash Curry recipe

Mix it up in just 5 minutes

Gluten free, dairy free, vegetarian, vegan AND packed with flavour

Perfect for batch cooking and freezing

Sarah’s notes

There is SO much goodness in this comforting curry dish – butternut squash, cauliflower, lentils, chopped tomatoes, coconut milk… ingredients that just make you feel good as you eat, with a meal that you can just feel nourishing you from the inside.

When it comes to a simple one-pot curry recipe, this is the dish to try. It’s ready in 30 minutes and is a perfect addition to a curry night.

And if you go along with my mantra that if you can buy it frozen, DO IT, you’ll be making this even easier than it already is. I buy the life-saving crations that are pre-chopped frozen vegetables and I’m away.

Butternut Squash Curry Ingredients Notes

Onion, garlic and ginger – Fresh or pre-chopped frozen is fine
Butternut squash – I get mine cubed from the freezer. See tips below about chopping if you’re using fresh
Cauliflower – Fresh or frozen for this too!
Red lentils – The dried kind
Curry paste – I used Balti paste for this Butternut Squash Curry but use your favourite
Mint or coriander – Optional garnishing

How to make Butternut Squash Curry

Add all of the main ingredients into a large saucepan.
Cook over a medium heat for 25 minutes (you can cook for longer if you’d like a softer texture).
Add the garam masala and mango chutney before serving.
Serve with your favourite sides.

Substitutions

Curry paste – You can control the heat of your curry with the type of paste you use. I used balti paste for this recipe, but using madras would give a spicier curry, for example.
Halloumi – You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

Can you freeze Butternut Squash Curry? This Butternut Squash Curry is perfect for batch cooking, just make double the recipe and freeze in freezer-safe containers (like these containers on Amazon which I LOVE for this purpose).

Top Tips

How to chop a butternut squash (if you’re not using frozen)

Slice around two centimeters off each butternut squash end, then peel using a vegetable peeler. Stand the squash on its end and chop it right down the middle.

Next, use a metal spoon to scrape the seeds and the pulp from the cavity of your butternut squash. Now lay each half of the squash down and cut lengthways. Then, to make cubes, cut the other way across the slices you have made.

What to serve with Butternut Squash Curry

You can serve this curry with the usual curry side dishes – rice, naan bread, yoghurt dip and poppadoms. Or with my Easy Flatbreads, as the children absolutely love them.

More vegetarian Curries…

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Vegetarian Slow Cooker Recipes

Red Lentil Dahl {Slow Cooker Fakeaways}

Vegetarian

Halloumi Curry {30 Minute Meal}

FAQs

Can I really just put it all into the pan and go?!

You could definitely brown all of the vegetables first if you have the time or inclination. BUT I really think if you can make your life a little easier by not doing it, the end result is still really delicious.

Do you have any other easy curry recipes?

I sure do! Check out my curry recipes here. There are all kinds in there – vegetarian, slow cooker, chicken, turkey, beef, lamb… My most popular star-rated hits are my Slow Cooker Chicken Curry (over 500 !)and my Easy Slow Cooker Beef Curry. A really easy one is my Chickpea Curry for the oven or hob too. Check them out!

Can you recommend a good pan for making one pot meals?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Butternut Squash Curry {Ready in 30 Minutes}

This vegan Butternut Squash Curry recipe is a deliciously comforting and nourishing dish. It’s also easy, ready in 30 minutes, is full of flavour and the whole family will love it.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 25

Total Time 30

Servings People

Calories 246kcal

Author Sarah Rossi

Ingredients

Main ingredients:

1 Onion Finely chopped. (See notes)
3 Cloves of garlic Crushed. (See notes)
1 inch of ginger Finely chopped. (See notes)
700 g Butternut squash Cubed. (See notes)
400 g Cauliflower Cut into small chunks. (See notes)
100 g Red lentils Dried.
400 g Chopped tomatoes
400 ml Coconut milk
150 g Curry paste
1 tsp Salt

Before serving:

2 tsp Garam masala
2 tbsp Mango chutney

Optional garnish to serve:

Fresh mint or coriander

Metric – Imperial

Instructions

Put all of the main ingredients into a large saucepan. Cook over a medium heat for 25 minutes (or more if you would like it to be more soft in texture).
Add the garam masala and mango chutney before serving.
Serve with rice and naan bread.

Notes

Vegetables: I use the onions, garlic and ginger pre-prepared and frozen to make this as quick as possible.

Cauliflower: The smaller you cut this, the more it will soften and break down. So if you want big chunks, leave it large. If you want it to break down (that’s how I like it) cut it smaller and/or cook it for longer. You could also use frozen cauliflower.

Nutrition

The post Easy Butternut Squash Curry {Ready in 30 Minutes} appeared first on Taming Twins.

Halloumi Fajitas {15 Minute Meal}

Sarah Rossi — Fri, 26 Jun 2020 09:30:28 +0000

These Halloumi Fajitas are so quick, tasty and colourful! What’s more, this delicious vegetarian family recipe provides a satisfying dinner on the table in about 15 minutes.

I’m not sure I can find a meal that can’t be improved with the addition of squeaky cheese. Who’s with me?!

For these Halloumi Fajitas, we take our favourite Greek/Cypriot cheese and add some spice, veggies and the usual sides.

It really is super simple.

Why you’ll love this Halloumi Fajitas recipe

Ready in 15 minutes

Light and colourful for warm days

Fun for the whole family to make their own wraps

Sarah’s Notes

Using halloumi if we want vegetarian fajitas is perfect, because it has a delicious salty flavour, a meaty texture, is an additional source of protein alongside our vegetables, and its high melting point means a nice bulky addition to our meal.

I wanted to make sure that our latest fajita recipe could also be made as a super quick and fuss-free midweek meal.

BONUS, turns out we can whip it up in about 15 minutes all in one pan! You can’t argue with that.

Halloumi Fajitas Ingredients Notes

Halloumi – You’ll need 2 packs for 4 people. You can slice up a block or buy it pre-sliced. If you’d prefer it to be softer rather than squeaky, try soaking it in boiling water for 10 mins before frying!
Onions – I have left these as optional as I know lots of children take offence at them! I do tend to include them if I can as they add flavour and extra vegetables
Bell peppers – Use whichever colours you prefer. I like a mix of red and yellow. Just deseed and slice into thin strips
Cajun spice mix – Use whichever brand you have/like. Be sure that the pack hasn’t been hanging around for years as it does lose its flavour! You can use a Mexican/taco/fajita spice mix if you prefer
Tortilla wraps – I like to toast these under the grill or directly on the gas hob before serving to give them a little texture and colour. This is optional though
To serve: It’s up to you but I like to add sour cream or Greek yoghurt, lime wedges and my own salsa (tomatoes, red onion, lime juice, mint). Alternatively you could use a shop bought one

How to make Halloumi Fajitas

1. Chop the veggies up and heat in hot oil in a pan along with half of the spice mix. When starting to blacken at the edges, set aside.

2. Slice up the halloumi, lay into a hot pan, sprinkle the remaining spice mix and cook until brown on both side.

3. Add everything into the pan together to heat though and drizzle the honey over.

4. Serve on a platter with wraps, yoghurt, lime wedges and avocado (plus salsa if using).

Substitutions

Vegetables – Feel free to add any you like or that needs using up. Mushrooms would be great
Meat – Add a little meat like leftover roast chicken if you want to

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.

In the freezer This isn’t the most ideal cheese for freezing once it’s been cooked, so while I would rather freeze than throw away, but it wouldn’t be my first choice for batch cooking.

It will have a slightly solid texture after being frozen and reheated, so bear this in mind.

Recipe Tips

Toasting the tortillas

You don’t have to do this but I like to toast them under the grill or directly on the gas hob before serving to give them a little texture and colour. Just be careful of open flames!

Cutting the halloumi

You can get those nice looking griddle lines by cooking the cheese using a griddle pan, or cooking on the barbecue.

OR! My favourite cheat is to use a crinkle cutter like this one to cut the cheese, and then frying in a regular frying pan!

Make your own salsa

This is SO easy to do and the results are much fresher, tastier and healthier than a shop-bought one. If you decide to make it yourself, simply chop up tomatoes, red onion and mint, mix it in a small bowl, then squeeze lime juice into it to taste. Delicious.

You might also love these…

Family Dinner Ideas

Easy Chicken Fajitas {Oven Baked}

Under 15 minutes

Halloumi Wraps {with Sticky Sauce}

Family Dinner Ideas

Beef Enchiladas {Easy Cheesy Recipe!}

Under 15 minutes

Halloumi Burger {15 Minute Recipe}

FAQs

Is this a vegan recipe?

No, halloumi is made from sheep’s milk, but you can buy vegan halloumi cheese as an alternative.

What spice mix or seasoning should I use for halloumi fajitas?

I used a good quality Cajun spice blend, but you could use any kind of Mexican/taco/fajita mix.

It’s always worth making sure it’s a fresh pack though as they lose their flavour after being open for a couple of months.

What should I add to the Halloumi Fajita wrap filling?

This is down to personal preference. I like to add a dollop of yoghurt (you can also use sour cream) and a squeeze of lime, but you could load them up with salad and avocado too if you like.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Halloumi Fajitas {15 Minute Meal}

These Halloumi Fajitas are so quick, tasty and colourful! Have dinner on the table in 15 minutes.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 10

Total Time 15

Servings People

Calories 632kcal

Author Sarah Rossi

Ingredients

1 tsp Olive oil
2 Onions Peeled and cut into wedges (optional)
4 Bell peppers See notes
4 tsp Cajun spice mix See notes
500 g Halloumi Sliced
2 tsp Runny honey

To serve

8 Tortilla wraps See notes
Sour cream or Greek yoghurt (Optional)
Lime wedges
Salsa See notes

Instructions

Heat your olive oil in a frying pan until very hot.
Add the peppers and onions and HALF of the spice mix and cook until just starting to blacken at the edges. Remove from the pan and set to one side.
Lay the halloumi into the empty, hot pan, sprinkle over the remaining spice mix and cook on both sides for a couple of minutes until browned.
Drizzle the honey over just before removing from the pan.
Serve on a platter with the peppers, wraps, yoghurt, lime wedges and avocado (plus salsa if using).

Notes

Halloumi: You’ll need about 2 packs for 4 people. You can slice up a block or buy it pre-sliced. If you’d prefer it to be softer rather than squeaky, try soaking it in boiling water for 10 mins before frying!

Onions: I have left these as optional as I know lots of children take offence at them! I do tend to include them if I can as they add flavour and extra vegetables

Bell peppers: Use whichever colours you prefer. I like a mix of red and yellow. Just deseed and slice into thin strips

Cajun spice mix: Use whichever brand you have/like. Be sure that the pack hasn’t been hanging around for years as it does lose its flavour! You can use a Mexican/taco/fajita spice mix if you prefer

Tortilla wraps: I like to toast these under the grill or directly on the gas hob before serving to give them a little texture and colour. This is optional though

To serve: It’s up to you but I like to add sour cream or Greek yoghurt, lime wedges and my own salsa (tomatoes, red onion, lime juice, mint). Alternatively you could use a shop bought one

Nutrition

The post Halloumi Fajitas {15 Minute Meal} appeared first on Taming Twins.

Halloumi Curry {30 Minute Meal}

Sarah Rossi — Tue, 08 Nov 2022 10:30:00 +0000

This vegetarian Halloumi Curry is a speedy and fuss-free midweek vegetarian family meal. It’s packed with goodness and is perfect for those days when you need to whip something up from the store cupboard but also fancy something comforting, rich and satisfying.

I love finding new ways to use our favourite squeaky cheese! After my Mediterranean Tomato and Halloumi Bake, Halloumi Fajitas, Halloumi Pasta and Sticky Halloumi Kebabs, I knew I had to find a way to get a quick and easy Halloumi Curry in the repertoire too!

This meat-free dish is about as simple as it gets without compromising on flavour. It’s healthy and versatile, as you can mix up the kind of veggies you add and the sides you serve up too.

It’s perfect when hosting any vegetarian guests or accompanies meat curry dishes really well if you’re hosting a homemade curry night.

Why you’ll love this Halloumi Curry recipe

Simple ingredients with lots of flavour

Low cost and easy to make

Healthy and hearty

Sarah’s Notes

A more traditional curry with cheese would use paneer instead of halloumi.

But halloumi is often easier to get hold of (Aldi – please stock paneer!) and has some of the same qualities, like how it fries or grills up fantastically and has a high melting point, so it’s a real meaty addition (without the actual meat, if you know what I mean).

Quick and easy curries are always my go-to in a last-minute or no-time situation, and this one is definitely a new firm favourite.

If you’d like to try a paneer curry recipe, take a look at my Easy Palak Paneer here.

Halloumi Curry Ingredients notes

Halloumi – Or paneer
Cornflour – This helps to crispy the cheese
Sunflower oil – Or vegetable oil
Onion – You could use frozen if you prefer
Broccoli – Cut this into very small pieces so it doesn’t take long to cook
Curry paste – This can be of your choice
Coconut milk – Full fat preferably, although reduced fat is fine, but less creamy (it’s all I had so I used reduced!)
Chickpeas – From a can, drained and rinsed
To serve – Naan bread

How to make Halloumi Curry

1. Place the cubes of halloumi into the flour and toss well to coat.

2. Fry the halloumi in hot oil until nicely coloured, then remove from the pan.

3. Add onion and broccoli and cook according to the recipe timings (below), then add the paste and cook.

4. Add chickpeas and coconut milk and simmer, then add halloumi back and stir.

Substitutions

Vegetables – You could vary this recipe a bit and use different vegetables. Cauliflower and spinach would be a good alternative here.
Coconut milk – You could use a half fat coconut milk if you would rather but it won’t be quite as rich and creamy.

Leftovers

This dish is better fresh to get the lovely soft, warm halloumi. You could reheat though if you had some leftovers.

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave, hob or oven before serving.

In the freezer Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Halloumi can have a slightly solid texture when frozen and reheated, so it’s fine as an option rather than waste leftovers but this dish wouldn’t be my first choice as a freezer filler!

Recipe Tip

If you want to make this recipe alongside a meat curry, for example if you have one person who wants a meat dish and another is vegetarian, you can follow this recipe for both at the same time, just in different pans.

Simply add 450g of chicken to the pan you’re using for the meat curry. Everything else is OK to be the same.

More vegetarian curries…

Vegetarian Slow Cooker Recipes

Red Lentil Dahl {Slow Cooker Fakeaways}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

Curry

Chickpea Curry

FAQ

What should I serve with Halloumi Curry?

If you’re looking for a simple midweek side dish, you could add some rice and/or naan.

But if you’re making this dish as part of a bigger feast, you could make it alongside a Beef Curry, a Keema or Veggie Butternut Squash Curry.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Halloumi Curry {30 Minute Meal}

A perfect easy vegetarian dinner for those busy days when you don’t have time to plan but you still want a satisfying and comforting meal. This 20-minute Halloumi Curry is delicious, healthy and simple.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 768kcal

Author Sarah Rossi

Ingredients

500 g Halloumi Cut into 1-2 cm cubes
2 tbsp Cornflour
2 tbsp Sunflower oil
1 Onion Halved and sliced
300 g Broccoli 1 head, cut into small florets
3 tbsp Curry paste of your choice
400 g Coconut Milk 1 can
400 g Chickpeas Drained and rinsed

To serve:

Naan bread

Instructions

In a small bowl, mix the halloumi with the cornflour and toss well to coat.
Heat the oil in large frying pan over a high heat and add the cheese cubes.
Cook over a high heat for 5 minutes until nicely coloured all over.
Remove from the frying pan and set aside on a plate. Add the onion and broccoli to the empty pan (if your pan is not non stick you may need to add a little more oil here).
Cook for 5 minutes until they are starting to soften.
Add the curry paste and stir for 1 minute.
Next, add the coconut milk and chickpeas and bring to a simmer for 10 minutes until everything is mixed and the chickpeas are hot and the broccoli is cooked through.
Add the halloumi back to the pan and stir.
Serve with naan bread.

Notes

Veggies: You could vary this recipe a bit and use different vegetables. Cauliflower and spinach would be a good alternative here.

To make meaty: Switch the halloumi to 450g chicken breast chunks for a different version.

Coconut milk: You could use a half fat coconut milk if you would rather but it won’t be quite as rich and creamy.

Nutrition

The post Halloumi Curry {30 Minute Meal} appeared first on Taming Twins.

Crustless Quiche {Easy Vegetarian Recipe}

Sarah Rossi — Thu, 12 Jul 2018 18:30:59 +0000

This vegetarian Crustless Quiche recipe is healthy, delicious and SO easy to make. It’s perfect for a light vegetarian family meal, sliced for a packed lunch or picnic, or even as a brunch dish.

This Crustless Quiche feels like a cheese topped mega treat, but served with salad (or new potatoes for dinner), it still makes a really light and fresh meal.

It’s packed with protein and veggies too, all of the good stuff in one place.

A no-pastry vegetarian quiche recipe is such a good basic go-to meal as you can vary the fillings to fit with any veggies you have in the fridge or freezer, as well as surplus eggs, so it’s a great way of avoiding wasting food.

I’ve used broccoli and peas in this dish because they go so well with the eggs and cheese, but you can really choose whatever you prefer (see below for some more filling ideas).

Why you’ll love this Crustless Quiche recipe

Cheap and simple ingredients

Tastes like it shouldn’t be this healthy!

Perfect for family mealtime or entertaining dish

How we came up with this recipe

I wanted to adapt my lunchbox Mini Crustless Quiches recipe so we could enjoy it as a full meal, albeit with sliceable leftovers for packed lunches if needed.

I realised just how easy, healthy and delicious a crustless quiche could be, and that it serves as so many different types of meal (brunch, lunch, dinner, picnic, buffet dish…)

Not only that, it’s also a fantastic way of using up surplus food, making it super budget friendly.

I tested this plenty of times to get the flavours and consistency just right and effort low, making sure we could simply add some cooked vegetables into the dish, pour the egg mixture over the top and leave on its own to bake.

I hope you love it!

Crustless Quiche Ingredients Notes

Broccoli – We’re going to chop this into bite-sized florets. Make sure you do the same with any other veggies to add
Onion – You can either chop a fresh onion up or use the equivalent quantity in frozen, pre-chopped onion for speed
Eggs – I always use medium, free range in my recipes so bear this in mind when thinking about quantities
Cheese – Try and use something that has plenty of flavour, like cheddar, but you can go with your favourite. This should be grated for even distribution

How to make Crustless Quiche

Soften the onions in oil in a frying pan, then add the broccoli for 4-5 minutes, followed by the peas for a further 3 minutes.
Once softened, add the veggies into a shallow dish.
Beat the eggs and pour over the vegetables. Sprinkle cheese over and season.
Bake for 25-30 minutes in a preheated oven at 180C. Leave to cool for 5 minutes before slicing.

Hint: The cooked quiche should be cooked through but still a little wobbly.

Other filling options

You can get really experimental here and avoid being too precious.

This recipe is a win for using up whatever you have left over, so just go for it! I love anything with onions.
Peas, mint and feta cheese go really well together, as does spinach and feta (which is more like a crustless Spanakopita quiche).
You can also add in meat if you like.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or enjoy it cold.

In the freezer This recipe freezes well. Just wait until it’s totally cold, wrap it up well and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or eat it cold.

Top tipS

Dish

You’ll need quite a shallow dish for this. Make sure it’s not too big or your quiche will be flat. I like this 25cm Pyrex pie dish from Amazon.

Leave to cool

It’s best to leave the quiche to cool for 5 mins before cutting it as it will be much easier to slice.

Make ahead of time

Cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap it well and then store in the fridge for up to 3 days.

More Brunch recipe ideas…

Comfort Food

Creamy Salmon Bake {with Potatoes & Broccoli}

Breakfast

Shakshuka Recipe {with Chorizo}

Breakfast

Healthy Breakfast Muffins {Blueberry & Oat}

Slow Cooker

Simple Slow Cooker Salmon

FAQs

Is there a difference between a Crustless Quiche and a Frittata?

They can often have very similar ingredients, but traditionally a frittata would be cooked in a frying pan on the hob and finished under the grill, whereas a quiche is cooked in the oven.

Try my Smoked Salmon and Broccoli Frittata!

Is this a healthy quiche recipe?

Traditional quiches have a pastry base, which is packed with fats, and often the fillings are laden with heavy or double cream, which also adds to the calorie count.

Seeing as a Crustless Quiche omits the pastry and cream, plus has loads of vegetables, this is a lighter alternative.

Can I make a Crustless Quiche with meat?

Yes, you can add in meat if you don’t mind the quiche not being vegetarian. How about bacon and mushroom? Or pea and ham? You can also mix up the type of cheese you use too.

How about other easy vegetarian meals?

I have lots! Try my 15 minute Halloumi Burger recipe, my super simple Chickpea Curry or one pan Tomato Pasta.

Find more veggie recipes here.

Is this a gluten free recipe?

Yes, this is a gluten free quiche recipe.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Crustless Quiche {Easy Vegetarian Recipe}

This an easy and delicious Crustless Quiche recipe. Quick, simple and healthy, this vegetarian recipe is also gluten free and low carb (if that's your thing). This recipe makes a brilliant dinner, packed lunch or brunch dish.

Course Lunch

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 355kcal

Author Sarah Rossi

Ingredients

1 tsp Olive oil
1 Onion Peeled and chopped
300 g Broccoli Cut into florets
150 g Peas
8 Eggs Beaten
150 g Cheese Grated
Sea salt and freshly ground black pepper
Fresh chives to garnish Optional

Metric – Imperial

Instructions

Preheat oven to 180C/350F.
Heat the oil in a frying pan over a medium heat. Add the onions and cook for 3 or 4 minutes until starting to soften.
Add the broccoli and cook for a further 4 or 5 minutes until that is starting to soften too.
Add the peas and cook for a further 3 minutes.
Put the vegetables into a shallow dish and pour over the beaten eggs.
Sprinkle over the cheese and plenty of salt and freshly ground black pepper.
Bake for 25-30 minutes until the quiche is cooked through but is still a little wobbly.
Leave to cool for 5 minutes before slicing.

Notes

Dish: You’ll need quite a shallow dish for this. Make sure it’s not too big or your quiche will be flat. I like this 25cm Pyrex pie dish from Amazon.

Leave to cool: It’s best to leave the quiche to cool for 5 mins before cutting it as it will be much easier to slice.

Make ahead of time: Cold Crustless Quiche makes a brilliant packed lunch dish. Just allow it to cool fully, wrap it well and then store in the fridge for up to 3 days.

Other filling options: You can get really experimental here. Peas, mint and feta cheese go really well together, as does spinach and feta. You can also add in meat if you like.

Freezable and gluten free: This recipe can be frozen, well wrapped, for up to 3 months. It is a gluten free quiche recipe.

Nutrition

The post Crustless Quiche {Easy Vegetarian Recipe} appeared first on Taming Twins.