Crustless Pizza quiche is quick and easy  to make for lunch and can be served hot or cold. The flavours of the two cheeses work well with the tasty tomato and capsicum and the Kalamata olives add a sharpness to the eggs and cream.

Crustless Pizza Quiche

Ingredients:

• 6 large eggs
• 1 cup of mature cheddar cheese, grated roughly
• 1/4 cup Grana Padana Parmesan cheese, grated
• 1/2  cup cream (or full cream milk)
• 6-8 Kalamata olives, pitted and cut in quarters
• 10-12 grape tomatoes, cut in half
• 1/2 cup of red capsicum, cut into strips then cut into small pieces
• 1/4 cup of parsley, chopped
• 6 basil leaves, washed, dried and  torn into small pieces
• salt and freshly ground black pepper
• Olive oil for brushing the quiche dish

Method:

1. Preheat oven to 200º C F
2. Lightly brush a 24 cm fluted ceramic quiche dish with oil
3. Scatter the base with the grated cheddar cheese
4. Top with halved tomato cut side up, capsicum pieces and Kalamata olive halves
5. Dust with freshly ground black pepper
6. In a bowl, lightly beat the eggs with a fork
7. Stir the cream, parmesan cheese , parsley and basil leaves
8. Season with salt and pepper
9. Carefully spoon the egg mix over the prepared ingredients in the quiche dish
10. Carefully transfer to the pre-heated oven and bake for 30-45minutes until the quich is puffed and golden brown. If the quiche is browing too quickly at the end of cooking time, place a sheet of foil over the quiche loosely until fully cooked.
11. When the quiche is cooked remove from the oven and set aside for 8 minutes.
12. Serve hot or cold with a green garden salad