• Preheat the oven to 180℃ (356℉) and grease a baking dish. I generally use an 8-by-8-inch square tray.
• Beat the eggs and salt until well mixed. Set aside. (5 eggs, 1 teaspoon Salt)

Cooking the Veggies:

• Rinse and cut the cauliflower, carrots and mushrooms.(1 Cauliflower, 1 Carrot, 200 grams mushrooms)
• Set the frozen peas to thaw in a sieve and rinse them. (1 cup green peas)
• Slice or chop the onions finely, and crush the garlic. (4 onions,5 cloves garlic)
• Sauté the garlic and onion in olive oil in a thick-bottomed pan until translucent. (1 tablespoon olive oil)
• Add the mushrooms and stir-fry until they wilt, stirring frequently.
• Next, add the cauliflower, carrots and peas and cook until they change colour.
• Add salt to taste, set aside to cool.

Making the White Sauce:

• On a low flame, melt the butter in a pan, add the whole-wheat flour, and stir until fragrant. (2 tablespoon Butter, 2 tablespoon whole-wheat flour)
• Stirring continuously, add the milk. (3 cups Milk)
• Cook the sauce until the sauce thickens.
• Add the salt, pepper, curry powder, turmeric powder and red chilli powder. (1 teaspoon Salt, ½ teaspoon Black pepper, ¼ teaspoon Curry powder, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder)
• Mix and set aside.

Putting the Crustless Quiche together:

• Mix the cooked vegetables and white sauce.
• In the greased baking tray, add the vegetables and sauce.
• Smooth the top of the veggies and add the beaten eggs.
• Sprinkle the top with mozzarella cheese. (½ cup Mozzarella cheese)
• Add the slices of red capsicum. (1 red capsicum)
• Bake for just 35-40 minutes until warm and golden on top.
• When the Quiche is done, the knife is inserted in the centre of the Quiche and comes out clean.
• Cool for 5 minutes and serve.