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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. Urban Wife says

    August 10, 2013 at 5:11 am

    I’m already a Pinterest follower of yours. (Urbanwife)

    Reply
  2. Urban Wife says

    August 10, 2013 at 5:08 am

    I don’t want to sound lame but the truth is, my favorite French food is a warm buttery croissant!

    Reply
  3. Asiya @ Chocolate and Chillies says

    August 10, 2013 at 2:06 am

    I follow you on twitter

    Reply
  4. Asiya @ Chocolate and Chillies says

    August 10, 2013 at 2:05 am

    I follow you on FB

    Reply
  5. Asiya @ Chocolate and Chillies says

    August 10, 2013 at 2:02 am

    My favorite french food is crepes.

    Reply
  6. Bread & Companatico says

    August 10, 2013 at 1:43 am

    this is lovely. I like how thick you made it, remembers of a Spanish version (can’t remember the name now) of the Italian “frittata di verdure”, both packed with veggies and eggs. lovely book too -but don’t consider me for the give away… my bookshelf needs some sorting first ;) xo

    Reply
  7. Laura (Tutti Dolci) says

    August 10, 2013 at 12:21 am

    This is my kind of quiche, I love the colorful roasted vegetables!

    Reply
  8. Jan Peters says

    August 9, 2013 at 11:19 pm

    Favorite French food is cheese with lovely baguette! Cannot wait to try this quiche!

    Reply
  9. Karine Keldany says

    August 9, 2013 at 11:00 pm

    I have a love story with tarte au Citron. All french pastries are delicious. As for savory, tapenade is one of my favorites.
    Thank you for sharing the recipe with us Faith.

    Reply
  10. Maureen | Orgasmic Chef says

    August 9, 2013 at 10:53 pm

    What a fantastic lunch! I know I’m too far away to win but I do follow on facebook and twitter :)

    Reply
  11. JoAn says

    August 9, 2013 at 9:20 pm

    Any French Pastry, my favorite being a very light and flaky Napoleon.

    Reply
  12. kim says

    August 9, 2013 at 7:52 pm

    French baguette fresh out of the oven. :)

    Reply
  13. Jayme Job says

    August 9, 2013 at 3:40 pm

    I tweeted the contest on Twitter!

    Reply
  14. Jayme Job says

    August 9, 2013 at 3:39 pm

    I’m following Marche Dimanche on Twitter:)

    Reply
  15. Jayme Job says

    August 9, 2013 at 3:38 pm

    I like Edible Mosaic on Twitter!

    Reply
  16. Jayme Job says

    August 9, 2013 at 3:38 pm

    I like Edible Mosaic on Pinterest!

    Reply
  17. Jayme Job says

    August 9, 2013 at 3:37 pm

    I like Edible Mosaic on Facebook:)

    Reply
  18. Amy Murnan says

    August 9, 2013 at 12:46 pm

    My favourite French food is the pissaladiere – unlike this recipe, that DOES contain a certain amount of pastry! Plus the best ingredients of Southern France – anchovies and olives.

    Reply
  19. Alyssa (Everyday Maven) says

    August 9, 2013 at 11:55 am

    That looks amazing Faith – the idea of adding the pine nuts is great. I have to make this for brunch soon!

    Reply
  20. Lindsey | The Next Course says

    August 9, 2013 at 11:51 am

    I like An Edible Mosaic on Facebook

    Reply
  21. Lindsey | The Next Course says

    August 9, 2013 at 11:50 am

    I follow An Edible Mosaic on Pinterest

    Reply
  22. Lindsey | The Next Course says

    August 9, 2013 at 11:49 am

    I follow An Edible Mosaic on Instagram

    Reply
  23. Lindsey | The Next Course says

    August 9, 2013 at 11:49 am

    I follow An Edible Mosaic on Twitter

    Reply
  24. Lindsey | The Next Course says

    August 9, 2013 at 11:48 am

    My favorite French dish is a Nicoise Salad–if it is on the menu, I WILL order it, plus I make them at home regularly! This cookbook looks incredible!

    Reply
  25. Kristi says

    August 9, 2013 at 11:03 am

    My favorite French dish is ratatouille. I make it once every autumn in a huge double-burner cooker and use the basic recipe from the Dean and DeLuca cookbook, but I add in celery & carrots. We use produce from our own garden. It is delicious and my family eats it on everything, from couscous to crusty bread, until it is gone.

    Reply
  26. dixya| food, pleasure, and health says

    August 9, 2013 at 10:21 am

    Follow An Edible Mosaic on Instagram

    Reply
  27. dixya| food, pleasure, and health says

    August 9, 2013 at 10:20 am

    Follow An Edible Mosaic on Twitter. (bhatdixy)

    Reply
  28. dixya| food, pleasure, and health says

    August 9, 2013 at 10:19 am

    Like An Edible Mosaic on facebook (dixyablog

    Reply
  29. dixya| food, pleasure, and health says

    August 9, 2013 at 10:18 am

    sounds like a great book and a recipe. I will try this quiche

    Reply
  30. Julia {The Roasted Root} says

    August 9, 2013 at 9:55 am

    That looks like a gorgeous, healthy cookbook – RIGHT up my alley! I love making crustless quiches and this recipe looks incredible! Have a great weekend, Faith!

    Reply
  31. Kelly says

    August 9, 2013 at 8:37 am

    I followed you on Facebook.

    Reply
  32. Kelly says

    August 9, 2013 at 8:37 am

    I followed you on Pinterest.

    Reply
  33. Nancy [email protected] says

    August 9, 2013 at 8:26 am

    I liked Edible Mosaic on Facebook

    Reply
  34. Nancy [email protected] says

    August 9, 2013 at 8:25 am

    I follow on Instagram (thebittersideofsweet)

    Reply
  35. Nancy [email protected] says

    August 9, 2013 at 8:24 am

    I follow on Instagram (nancypira)

    Reply
  36. Nancy [email protected] says

    August 9, 2013 at 8:23 am

    I tweeted!

    Reply
  37. Nancy [email protected] says

    August 9, 2013 at 8:22 am

    I follow Marche Dimanche on twitter @bittersidesweet

    Reply
  38. Nancy [email protected] says

    August 9, 2013 at 8:22 am

    I follow you on twitter! @bitttersidesweet

    Reply
  39. Nancy [email protected] says

    August 9, 2013 at 8:20 am

    Beef Bourguignon is one of my favorites! This quiche looks wonderful with all the roasted veggies in it!

    Reply
  40. Jeanette says

    August 9, 2013 at 8:12 am

    I love the chicken roulade my brother-in-law made for me once. Although I have to say bouillabaise is right up there too. I love your crustless quiche – the pine nuts sound like such a nice addition.

    Reply
  41. Jayme Job says

    August 9, 2013 at 7:48 am

    My favorite French food is definitely ratatouille! (Although bouillabaise is a close second!)

    Reply
  42. Katrina @ Warm Vanilla Sugar says

    August 9, 2013 at 7:23 am

    I totally can’t wait to try this. Lovely!…and my favorite french food is the cheese. Can’t beat it!

    Reply
  43. Kelsey @aslolife says

    August 9, 2013 at 7:13 am

    This looks wonderful–love the addition of pine nuts! I love the transformation of simply ingredients in french cooking, but if I had to pick one thing, it would be sweet crepes. I was lucky enough for go to Paris for a few days a few years ago, and I still cannot forget that taste!

    Reply
  44. Rosa says

    August 9, 2013 at 7:06 am

    I’ve retweeted the giveaway too.

    Reply
  45. Rosa says

    August 9, 2013 at 7:04 am

    I follow Hillary on Twitter.

    Reply
  46. Rosa says

    August 9, 2013 at 6:56 am

    I follow you on Pinterest.

    Reply
  47. Rosa says

    August 9, 2013 at 6:55 am

    I follow you on Twitter.

    Reply
  48. Rosa says

    August 9, 2013 at 6:55 am

    I’ve already liked you on FB.

    Reply
  49. Rosa says

    August 9, 2013 at 6:54 am

    A lovely sounding book! This crustless quiche looks mighty good.

    One of my all-time favorite dishes is gratin Dauphinois…

    Cheers,

    Rosa

    Reply
  50. Erica says

    August 9, 2013 at 5:44 am

    Wow! SO book marked for this week. I think I’m going to throw asparagus in as well! My favorite french food Chocolate Mousse!

    Reply
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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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