Rosana McPhee’s Crustless Quorn & Vegetable Quiche


This gluten-free crustless quiche makes a lovely light lunch for a summer’s day.

Packed with protein from the Quorn mince and colour from the fresh vegetables, the lack of crust not only cuts down on fat, but makes the dish gluten-free

• 5 eggs, fresh, large and organic
• 118ml of full-fat milk
• 1/2 red pepper, diced
• 3 tbsp of thyme
• 150g of Quorn mince
• 180g of hard cheese, preferably vegetarian, grated
• 100g of carrots, grated (about 2 medium carrots)
• 150g of courgette, grated (about 2 medium courgettes)
• 1 small red onion, finely sliced
• salt, pepper to taste

Preheat the oven 200°C/gas mark 6.
2 After grating the courgette, pat dry in a clean towel to remove the excess moisture.
3 In a bowl, beat the eggs and add the milk, salt and pepper.
4 Continue beating and add the Quorn mince, carrots, courgette, pepper, cheese and thyme.
5 Mix well and pour the mixture into a buttered ovenproof dish. Place the sliced red onions on top.
6 Lightly sprinkle with cheese and thyme and place in the oven for about 25 minutes. Remove from oven, rest for 5 minutes and serve with salad.

Recipe courtesy of Rosana McPhee, originally published for


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