Crustless Pizza Quiche

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


  • 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 dishIMG_20180419_131944-Eggs


  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 halvesIMG_20180419_131807-Pizza cheese, olives and capsicum
  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 dishIMG_20180419_132855-Pizza Quiche2.jpg
  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.IMG_20180419_140845-Pizza Quiche4
  11. When the quiche is cooked remove from the oven and set aside for 8 minutes.IMG_20180419_140834-Pizza quiche3
  12. Serve hot or cold with a green garden saladIMG_20180419_141321-Pizza Quiche


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