Best crustless quiche recipe...

gt568

I want one for tea....hit me with the best recipes....go!

Pollycat

This is one I copied from here many years ago:

Impossible Quiche aka "throw it together self-crusting pie"

Ingredients serves 2
2eggs beaten
60g grated tasty cheese
1/2 small onion, chopped
2 rashers rindless bacon, chopped
50g self raising flour
120 ml skimmed milk (I use semi)
sprinkle dried herbs
freshly ground black pepper
100g of your choice chopped mushrooms, peppers, cherry toms, courgettes, sweet corn, peas, beans, grated pumpkin etc.

Method
Preheat oven to 180. Spray a medium quiche dish or similar with baking spray.
Mix all the ingredients in a bowl. Pour into the prepared dish and bake for 30-35 minutes until set and golden brown.

I make it in advance and serve at room temperature. Often for three so I round the amounts up. My preferred filling includes peppers, mushrooms and smoked bacon."

 Below are my notes on the recipe:

I doubled basic ingredients & used mushrooms and red & green peppers.

Made enough to fill green oval flan dish with quarter left for lunch.

Dish needed more oiling.

Here's another recipe I've had for ages:

Forget-the-pastry quiche

This crustless quiche recipe, created by Celebrity Masterchef Champion Liz McClarnon, is a much healthier alternative to the traditional quiche and is also carb-free

Preparation time: 15 minutes

Serves 4

Ingredients

• 5 British Lion eggs
• 4 tbsp milk
• 2 tbsp vegetable oil
• 4 spring or red onions, trimmed and chopped
• 100g cherry tomatoes, halved
• 85g pack Parma ham, torn into pieces
• 100g feta cheese, crumbled

Method

1. Preheat the oven to 180°C, Gas Mark 5. Put a 20cm oven-proof shallow dish in the oven on a baking tray whilst the oven heats up.

2. Beat the eggs with the milk. Remove the hot dish from the oven, swirl the oil over the base and sides. Add the onions, tomatoes and stir well. Add the ham and cheese, and then pour over the egg mixture. Season with black pepper.

3. Return to the top of the oven and bake for 15 minutes or until the egg just set and the top is golden. Serve warm with salad.

 

maddiemay

This one is yummy and easy:-   https://www.youtube.com/watch?v=_DhSqPVOEso
OH and I are not slimming so I always use full fat tasty cheddar.  I am GF and it is difficult sometime to find something for lunch or breakfast so I often cook this recipe in muffin tins, large for main course, small for snacks.  Grease and flour the tins.  

Rosa_Damascena

Funny you should post this: I'm planning on making a frittata this evening using all my leftover veg in the fridge, so that's baby leaf spinach, carrot spaghetti and boiled potatoes plus an onion that has been sitting around for months. The eggs were also leftover from a baking spree, I need to use them before they expire but don't actually like them. I'll have to disguise the taste with something, probably by sticking a load of pesto in the dish before it goes in the oven. Otherwise I'll just have to hold my nose and get on with it.

gt568

I like the pesto idea, wish I'd thought of that before cooking it!

Rosa_Damascena

I stuck the lot in it: pesto, mint sauce, sumac paste - anything to disguise the taste, and then topped off with feta. I took it out of the oven and I just couldn't bring myself to eat it, so I had a cup of tea and an apple instead. It's just sitting there and I'm debating who to palm it off on. 

On the plus side, I made some croutons out of old bread whilst the oven was on. The breadcrumbs have gone into the freezer, so aside from a whopping great big 12" frittata nothing has gone to waste.

joedenise

Funnily enough I'm planning on making some breakfast muffins to use up bits and pieces from the fridge tomorrow morning.  So I'll be using up some mushrooms and peppers plus some eggs and whatever else I can find!

Pollycat

Rosa_Damascena said:

I stuck the lot in it: pesto, mint sauce, sumac paste - anything to disguise the taste, and then topped off with feta. I took it out of the oven and I just couldn't bring myself to eat it, so I had a cup of tea and an apple instead. It's just sitting there and I'm debating who to palm it off on. 

On the plus side, I made some croutons out of old bread whilst the oven was on. The breadcrumbs have gone into the freezer, so aside from a whopping great big 12" frittata nothing has gone to waste.

What a strange waste.

Why would you cook something that you know you won't fancy eating because you have to add lots of ingredients to disguise the taste?

gt568

Rosa_Damascena said:

I stuck the lot in it: pesto, mint sauce, sumac paste - anything to disguise the taste, and then topped off with feta. I took it out of the oven and I just couldn't bring myself to eat it, so I had a cup of tea and an apple instead. It's just sitting there and I'm debating who to palm it off on. 

On the plus side, I made some croutons out of old bread whilst the oven was on. The breadcrumbs have gone into the freezer, so aside from a whopping great big 12" frittata nothing has gone to waste.

You don't like eggs?

Rosa_Damascena

gt568 said:

Rosa_Damascena said:

I stuck the lot in it: pesto, mint sauce, sumac paste - anything to disguise the taste, and then topped off with feta. I took it out of the oven and I just couldn't bring myself to eat it, so I had a cup of tea and an apple instead. It's just sitting there and I'm debating who to palm it off on. 

On the plus side, I made some croutons out of old bread whilst the oven was on. The breadcrumbs have gone into the freezer, so aside from a whopping great big 12" frittata nothing has gone to waste.

You don't like eggs?

Not at all  But disguised in the form of cake is perfectly acceptable 

Gave it away to some neighbours shortly after posting last night, it got rave reviews and I got space in my fridge again. 

gt568

Rosa_Damascena said:

gt568 said:

Rosa_Damascena said:

I stuck the lot in it: pesto, mint sauce, sumac paste - anything to disguise the taste, and then topped off with feta. I took it out of the oven and I just couldn't bring myself to eat it, so I had a cup of tea and an apple instead. It's just sitting there and I'm debating who to palm it off on. 

On the plus side, I made some croutons out of old bread whilst the oven was on. The breadcrumbs have gone into the freezer, so aside from a whopping great big 12" frittata nothing has gone to waste.

You don't like eggs?

Not at all  But disguised in the form of cake is perfectly acceptable 

Gave it away to some neighbours shortly after posting last night, it got rave reviews and I got space in my fridge again. 

Wow.  I can't imagine life without them, but then I get my own from my hens.