pastryless quiche?

Vivw

well I am trying it - onions, peppers, chopped ham, grated cheese plus eggs and a little milk. Will tell you all how it turns out and also OH opinion of it!

~daisy~_2

got one in the oven now - lots of various green veg - broc french beans peas spring onions - cottage cheese and eggs yum !!!

Fruball

Try popping a tin of campbells condensed chicken/mushroom soup as part of the liquid with the eggs and any other ingredients you are putting in - DIVINE I promise you, you will never do it another way

I am drooling now

*zippy*

I made frugalista's recipe Viv, it was very nice

http://forums.moneysavingexpert.com/showpost.php?p=45668088&postcount=210

Vivw

It was lovely - thanks for all your replies - even OH liked it!

zippychick

ive merged this with our pastryless quiche thread

Zip

Ballymackeonan

Hi all -

I'd seen these in Mr T, and decided to have an experiment last night, also as a way of using up odds and ends and eggs that were reaching use-by!

Mine was spinach and goat's cheese - and worked a treat! I used 3 duck eggs (that would be 4-5 hen's eggs, depending on size), a dollop of greek yogurt (or you could use creme fraiche) and beat them together with a fork. I reckoned that if you use raw vegetables the eggs would turn to rubber before the quiche cooked - so I cheated with a tin of Bonduelle spinach from B & M Bargains, turned it out into a sieve and pressed out most of the liquid, and mixed it into the egg mixture. I added some black pepper and chili flakes - no salt, as there was enough in the cheese.

I put that into a pre-greased tin (mine was round, but you could use a square or oblong one) and then put in slices of the Petit Chebre from Lidl, and some chopped baby plum tomatoes, (both left-overs!) and popped it in the oven.

How long it would take to cook would depend on the size of the tin - in other words, how deep the mixture is - but in my case it was about 12 minutes at 160.

Came out easily from the tin, and would have been a good starter for up to 6 people, or in this case a main for two very hungry ones!

I think that variations on this could become a staple - bacon and mushroom of quiche lorraine next! I'll just need to pre-cook the bacon and mushrooms.

Pink.

Hi Ballymaceonan

I make these using my yorkshire pudding tins which are the perfect size for individual portions or for lunchboxes.

I'll add your thread to our existing pastryless quiche? thread later to keep the recipes and advice together.

Pink

Any

I love quiche, but not fan of the pastry IYKWIM.

I always have it as a light "female" lunch or tea when OH is not at home (he needs somethign substantial and quiche just does not rock his boat), but recently I had at friend's house quite substantial one which I would like to reproduce.

It had potatoes, goats cheese, veggies.. a lot in. I think that should satisfy him if I pack it with stuff.

BUT I would like to avoid the pastry... how would you bake it? To make sure it holds together and doesn't burn?

I've never actually made quiche by the way!

Thank you

mummybearx

If you make one we could half it? I love the pastry but not the filling :rotfl: