This has all the flavourful filling of a quiche but none of the palaver or the calories of pastry. It’s super easy and super versatile and can be served for breakfast, lunch or supper!
We had such a jolly delicious time when our friends Beverley and Joan came to stay from the UK – there was fun, food and frolics. As much as we all enjoyed eating out, we realised pretty early on in the game that there is too much of a good thing and began to crave home cooked meals.
Cooking for Beverley and Joan was probably the closest I’ll get to having two kids who like to eat completely different things, although unlike fussy toddlers, Bev and Joan would give most things a go. I threw this together one night when we came home after a long weekend away of over indulgence. I wanted something that was easy, light and vegetarian and this crustless quiche ticked all the boxes. The fact that left overs go great in a lunch box the next day is an obvious bonus. This pie is delicious both warm or cold. True to form, Bev and Joan couldn’t agree on how they love it best, Bev loves it hot, and Joan loves it cold. Meanwhile David and I are hedging our bets and batting for both Team Warm and Team Cold.
I must say that when I told Bev and Joan what was in the pie, they were most confused, because in England, a capsicum is called a pepper. It got me thinking about how so many vegetables get lost in translation – here’s looking at you, capsicum, zucchini and eggpla...