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Home » Type » Breakfast » Eggs » Roasted Vegetable Crustless Quiche with Basil & Pine Nuts {Cuisine Nicoise Cookbook Giveaway}

Roasted Vegetable Crustless Quiche with Basil & Pine Nuts {Cuisine Nicoise Cookbook Giveaway}

August 9, 2013 by Faith 92 Comments

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There are certain recipes you see that you expect to have certain ingredients just from reading the title.

Like macaroni and cheese. I always expect macaroni, and I always expect cheese…but that’s not necessarily true. Take cauliflower “macaroni” and vegan “cheese”; true it doesn’t taste exactly like the original, but still, it’s macaroni and cheese-ish and delicious anyway.

Or fudge. I hear the word fudge and my mind goes to chocolate. But flavors like cappuccino, cinnamon bun, and peanut butter show that isn’t the case. Chocolate obviously doesn’t have to be included in a fudge-like confection for it to be tasty.

And then there’s quiche. When I think of quiche, I inevitably think of buttery pastry and loads of cheese…a rich dish, made even richer by a splash or two of cream. This quiche took away my preconceived ideas about what quiche is.

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I got the idea for a healthier version of quiche when I was looking through Hillary Davis’ beautiful cookbook Cuisine Nicoise: Sun-Kissed Cooking from the French Riviera. I found this book incredibly interesting; the recipes in it aren’t at all like the foods you’d find in a Parisian-style cookbook. From the south of France, the recipes in this cookbook are Mediterranean-style. Making plentiful use of heart-healthy ingredients like olives, legumes, seafood, and nuts, the dishes remind me of the types of foods I experienced in the Middle East; they are the types of recipes I shared in my Middle Eastern cookbook.

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Cuisine Nicoise. Photo from my Instagram feed.

The only trouble I had with Cuisine Nicoise was deciding which lovely recipe to make first. I was fantasizing about a full Nicoise-style summer meal…Eggplant Caviar as an appetizer, followed by Herbes de Nice Salad, and then a main dish of Little Stuffed Vegetables and Chickpea, Eggplant, and Zucchini Fritters. And not to forget dessert, maybe Peach and Raspberry Salad with Dark Chocolate Sorbet to cap off a perfect evening. Alas, I decided to start simply; I took inspiration from this lovely book and made my own recipe, using a couple different Cuisine Nicoise recipes for ideas: Nicoise Zucchini Tian (which is actually more similar to a crustless quiche than a layered tian) and Swiss Chard Omelette. Both of these dishes are chock full of veggies, and so is my Roasted Vegetable Crustless Quiche.

With a generous amount of zucchini, red bell pepper, and onion, the only thing this quiche is heavy on is vegetables. I added basil for bright flavor and toasted pine nuts for nutty complexity. You won’t even miss the crust.

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Print
Roasted Vegetable Crustless Quiche with Basil & Pine Nuts
Prep time:  25 mins
Cook time:  1 hour 25 mins
Total time:  1 hour 50 mins
Yield: 4 servings
 
Ingredients
  • 2 medium zucchini, diced
  • 1 large red bell pepper, seeds removed and diced
  • 1 large onion, diced
  • 3 large cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon ground black pepper
  • Butter, to grease the dish (use clarified butter if possible)
  • 8 large eggs
  • ½ cup (120 ml) plain, unsweetened almond milk (or any kind of milk you like)
  • 3 tablespoons pine nuts, toasted and cooled
  • 3 tablespoons thinly sliced basil leaves
Instructions
  1. Preheat oven to 450F. Toss together the zucchini, red bell pepper, onion, garlic, olive oil, salt, and pepper in a large bowl; spread in an even layer on a large baking sheet. Roast the vegetables until tender and starting to turn brown in spots, about 30 minutes, tossing once halfway through. Cool.
  2. Lower oven to 375F and grease a 2½ quart casserole dish with butter.
  3. Beat together the eggs and milk, then mix in the roasted vegetables, toasted pine nuts, and basil.
  4. Pour into the prepared dish and bake the quiche until it’s golden, the eggs are set, and a paring knife inserted in the center comes out clean, about 50 to 55 minutes.
  5. Let stand 10 minutes before serving.
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Cuisine Nicoise(small)

If you love the food of Nice, you are in luck because I’m giving away a copy of this beautiful book! One lucky winner will receive a copy of Hillary Davis’ cookbook Cuisine Nicoise.

To participate in this giveaway, leave a comment on this post telling me what your favorite French food is.

For extra entries, you can do any of the following (please leave a separate comment for each):

  • Like An Edible Mosaic on Facebook.
  • Follow An Edible Mosaic on Twitter.
  • Follow An Edible Mosaic on Pinterest.
  • Follow An Edible Mosaic on Instagram.
  • Follow Hillary Davis at Marche Dimanche on Twitter.
  • Tweet this on Twitter: Enter to win a copy of @MarcheDimanche’s beautiful cookbook Cuisine Nicoise on @AnEdibleMosaic! https://www.anediblemosaic.com/?p=14157 #giveaway

You do not need to have a blog to enter this giveaway! This giveaway is open to anyone anywhere in the world. This giveaway ends Thursday, August 15, 2013 at 11:59PM EST. After that the winner will be randomly selected and notified by email; the winner will have 48 hours to claim his/her prize before a new winner is selected. Good luck to all!

Disclosure: I received a free review copy of Cuisine Nicoise (Gibbs Smith; August 2013); as always, opinions are my own. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Filed Under: Cookbook Reviews, Eggs, Gluten Free, Paleo Tagged: Basil, Crustless Quiche, Cuisine Nicoise, Eat Clean, Eggs, Giveaways, Healthy, Hillary Davis, Marche Dimanche, Paleo, Pine Nuts, Roasted Vegetables, Zucchini

Comments

  1. DoLee says

    September 1, 2013 at 2:05 pm

    My favorite French dish, which I just finished by the way, is Rattatoulli. I’ll eat it for breakfast, lunch or dinner.

    Reply
  2. Beth says

    August 25, 2013 at 8:03 am

    What a gorgeous quiche! Can’t wait to try it. (Sorry I missed the cookbook giveaway!)

    Reply
  3. Levanah Darlene Ruthschild says

    August 23, 2013 at 3:04 pm

    You’re gonna laugh: escargots!…with plenty of crusty, chewy bread for sopping up all that fantastic butter-w/shallots-&-garlic-&-crumbs sauce!!
    My answer on another day could be completely different – but i suddenly realized how much i love these when they’re well-prepared!

    Reply
  4. Natasha says

    August 15, 2013 at 9:27 am

    I follow Hillary on Twitter! @wild4wednesdays

    Reply
  5. Natasha says

    August 15, 2013 at 9:26 am

    I like you on FB!

    Reply
  6. Natasha says

    August 15, 2013 at 9:26 am

    I follow you on Pinterest (Lana756)

    Reply
  7. Natasha says

    August 15, 2013 at 9:25 am

    I follow you on Twitter!

    Reply
  8. Natasha says

    August 15, 2013 at 9:25 am

    I love all French food but especially crepes!

    Reply
  9. heather says

    August 13, 2013 at 1:48 pm

    i would just love to win this one

    Reply
  10. AFS says

    August 13, 2013 at 9:41 am

    J’adore bouillabaisse! Such a lavish yet healthy dish and only properly consumed with at least 15 people.

    Reply
  11. tcmary says

    August 12, 2013 at 7:29 pm

    My fav French food is Chicken Normandy instead of Veal Normsandy. The chicken and apples swimming in that luscious sauce of Calvados and heavy cream. Yum!

    Reply
  12. Michelle Gauer says

    August 12, 2013 at 12:58 pm

    I would have to say Crepes…they are so versatile and wonderful! Would Love, Love, Love the cookbook!

    Reply
  13. Tracy says

    August 12, 2013 at 9:09 am

    Saladgoddess following MarcheDimanche on Twitter.

    Reply
  14. Tracy says

    August 12, 2013 at 9:08 am

    Saladgoddess following on Pinterest.

    Reply
  15. Tracy says

    August 12, 2013 at 9:08 am

    Saladgoddess following on Twitter.

    Reply
  16. Tracy says

    August 12, 2013 at 9:07 am

    Baguettes. And creme brulee.

    Reply
  17. [email protected] says

    August 11, 2013 at 8:41 am

    I Like An Edible Mosaic on Pinterest.

    Reply
  18. [email protected] says

    August 11, 2013 at 8:40 am

    I Like An Edible Mosaic on Facebook.

    Reply
  19. [email protected] says

    August 11, 2013 at 8:39 am

    I Follow An Edible Mosaic on Twitter.

    Reply
  20. [email protected] says

    August 11, 2013 at 8:38 am

    Oh what a great looking quiche and recipe book. Love pine nuts. My favorite French recipe? Wow tough one. Top off my head: Paris Brest, Rognon aux champignons and a cassoulet.

    Reply
  21. Cindy Brickley says

    August 11, 2013 at 8:11 am

    I Tweeted this on Twitter: Enter to win a copy of @MarcheDimanche’s beautiful cookbook Cuisine Nicoise on @AnEdibleMosaic! https://www.anediblemosaic.com/?p=14157 #giveaway

    Reply
  22. Cindy Brickley says

    August 11, 2013 at 8:11 am

    I Follow Hillary Davis at Marche Dimanche on Twitter.

    Reply
  23. Cindy Brickley says

    August 11, 2013 at 8:10 am

    I Follow An Edible Mosaic on Pinterest.

    Reply
  24. Cindy Brickley says

    August 11, 2013 at 8:10 am

    I Follow An Edible Mosaic on Twitter.

    Reply
  25. Cindy Brickley says

    August 11, 2013 at 8:09 am

    I Like An Edible Mosaic on Facebook.

    Reply
  26. Cindy Brickley says

    August 11, 2013 at 8:08 am

    I love a dish called Potage Parmentier. It is a potato and leek soup.

    Reply
  27. Sarah H.P. says

    August 10, 2013 at 5:49 pm

    I love croissants!!

    Reply
  28. Kathy Rittler says

    August 10, 2013 at 5:28 pm

    Can’t wait to make this! I love quiche Lorraine.

    Reply
  29. Kathy Rittler says

    August 10, 2013 at 5:27 pm

    Can ‘t wait to try this! My favorite French food is chicken, wine, mushrooms, onions, cooked together.

    Reply
  30. Cyn says

    August 10, 2013 at 5:22 pm

    Favorite french food? That is a tough one, and would garner a different answer based on the season. As it is incredibly hot right now, I would have to say Salade Nicoise.

    Reply
  31. DRTVrMoi says

    August 10, 2013 at 1:50 pm

    Hands down, it’s fois gras

    Reply
  32. DRTVrMoi says

    August 10, 2013 at 1:50 pm

    Like An Edible Mosaic on Facebook.

    Reply
  33. DRTVrMoi says

    August 10, 2013 at 1:49 pm

    Follow An Edible Mosaic on Twitter.

    Reply
  34. DRTVrMoi says

    August 10, 2013 at 1:49 pm

    Follow An Edible Mosaic on Pinterest.

    Reply
  35. DRTVrMoi says

    August 10, 2013 at 1:48 pm

    Follow An Edible Mosaic on Instagram.

    Reply
  36. DRTVrMoi says

    August 10, 2013 at 1:48 pm

    Follow Hillary Davis on Twitter

    Reply
  37. DRTVrMoi says

    August 10, 2013 at 1:47 pm

    I tweeted the contest

    https://twitter.com/DRTVRMoi/status/366269357610901504

    Reply
  38. mindy says

    August 10, 2013 at 11:11 am

    this looks fabulous! will try it this coming week. favorite french food? that’s a tough one, but I would say tarte normande would be it.

    Reply
  39. Sherri @The Well Floured Kitchen says

    August 10, 2013 at 6:45 am

    I liked on facebook (name-The Well Floured Kitchen). The quiche looks amazing!

    Reply
  40. Urban Wife says

    August 10, 2013 at 5:12 am

    And I also follow you on Instagram. (Urbanwife)

    Reply
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Trackbacks

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    […] Crustless Roasted Vegetable Quiche w/ Pine Nuts & Basil from Faith at An Edible Mosaic […]

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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