Crustless Quiche with Sweetcorn, Leek and Wensleydale

Preparation info
  • Serves


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

This is a great dish for weeknight meals when you haven’t time to make pastry. The flavours in this just taste like summer to me, and the citrusy tang of the Wensleydale cheese works brilliantly with the sweetness of the corn.


  • 10 g butter for greasing
  • 30 g dry breadcrumbs


  1. Heat the oven to 200°C/fan 180°C/gas mark 6.
  2. Smear the butter all over the inside of a 20 cm (8 in) ovenproof frying pan (or ovenproof dish), then scatter the breadcrumbs