pastryless quiche?

Any

zepsgal wrote: »

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

O.K., I'll leave you the pastry on the side.. :rotfl:

McKneff

Just bake it in a round flan dish or a round cake tin.

I;m of the mind that a pastry less quiche is an omelette lol

Uniscots97

Any wrote: »

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

You can do it one of 2 ways:

My personal favorite is get a high walled frying pan, oil it including the sides, and stir fry your ingredients, last time I did it I did bacon, mushrooms, onion. Once they are cooked, switch up eggs (2 per person minimum) and add about 1/2 a cup of milk per person. Put this into the pan and let it cook on a low heat, then heat your grill. Once the egg has started to firm put the pan under the grill (you can add cheese). Start to finish I can make this in about 10-15 mins. I make these quite thick so they are like a thick omelette.

Or:

Get a cake tin, grease it, put in pre-cooked ingredients (if using meat or hard veg), mushrooms or other soft veg doesn't need cooked. Add same quantities as above for eggs and put in the oven at about 175C until golden and firm to the touch.

Any

Thank you Unixgirl, I'll try the first part.

I find there is a difference between omelette and quiche, quiche is much lighter, I find omelette "egg overpowering".. IYKWIM :rotfl:

I don't put cream/creme fraiche into my omelettes. Just egg and ingrediences.

And that is why I worry it won't hold together when cut! Adding the creme fraiche!

Lucy_Lastic

I have made a quiche which is a Slimming World or Weightwatchers recipe and has no pastry. It's lush!

Lightly grease a flan dish & line it with either slices of lean ham or slices of corned beef. For the filling use a mixture of beaten eggs and cottage cheese with the addition of chopped onion, herbs, mushrooms, whatever you want really. Season well. If you don't like cottage cheese then substitute quark if watching calories, cream cheese or just use eggs. Pour on top of the ham. A bit of grated cheddar on top, or goats cheese makes it tastier and it should go nice and brown on top.
Bake in the oven (180c) for about half an hour, depending on size of quiche.
I've given no weights/amounts because that's how I cook!

Pink.

I'm like you Any, not a great fan of pastry. I make them in my non stick Yorkshire pudding trays which are perfect for one portion. Once cooled it holds together no matter what the ingredients.

This thread has more advice:

pastryless quiche?

I'll add this thread to that one later to keep the replies together.

Pink

Any

Thank you Pink, I had no idea there will be thread on it!
Should have known really..

Fruball

I have made lovely pastryless quiches when I was doing slimming world using ham as a base. Just overlap the ham slices in your tin.

I mixed the eggs with cottage cheese (but you could use milk/cream/creme fraiche etc) and then add the cooked veggies to that, squish them into the egg a bit (esp broccoli) and then pour onto the ham base.

Bake at 170ish until golden. Leave to stand for a few minutes before cutting

Bettie

I grease dish with butter then make it exactly the same as I would normal quiche. Any leftovers when cold I slice and wrap in foil for taking to work. It has never fallen apart. I mainly put in grated cheese, partly cooked onion, mushrooms and red peppers , sometimes sweetcorn.

katieowl_2

The ratio of liquid to egg for quiche needs to be 1 egg to 100mls of milk/cream. This is what I use in all my quiches now it's quite soft and moist, but not sure how well it would hold together without the pastry tbh.

Omelette is all egg, so maybe aim for something slightly stronger than my 1/100ml but not all egg try two/100mls?? or even 3.

Kate