My quiche recipe is a tweaked version of Karina's recipe at Gluten-Free Goddess.
Crustless Roasted Vegetable Quiche with Dill
2 cups roasted vegetables- zucchini, garlic, sweet potato, and green peppers (you can use whatever vegetable you want)
1/4 cup of shredded cheese
4 eggs, beaten
1/4 cup half and half cream + 1/4 cup of 2% or 1% milk
Salt and pepper to taste
Pinch of cayenne pepper or more to taste
3-4 Tbsp fresh dill, chopped
Pre-heat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate. If you look in my picture, I used a round 8-inch cake pan because I didn't have a pie plate. You can also see parchment paper sticking out of the quiche- do this only if you have to! Otherwise, stick to the 9-inch glass pie plate.
Scatter fresh vegetables on a parchment paper-lined cookie sheet and roast vegetables to your liking.
Layer the roasted vegetables in the bottom of the pie plate.
Beat eggs with cream and milk and add spices. Mix in cheese and pour over roasted vegetables, making sure the liquid covers all of the vegetables. If you find that your liquid doesn't cover all of the vegetables, you can pour in a little milk.
Sprinkle dill on top of milk mixture and bake for 30 minutes, or until the centre of the quiche is set, with the top and edges a light golden brown colour.