I have been hankering for a quiche for a while now. I had a long day at work and thinking that I had the ingredients at home to make one, avoided the mad after work crush in the supermarket and headed straight home. To my dismay I found that I had no pastry in the freezer. Quelle horror !
So I thought I’d make a crustless quiche and see how that turned out.
It’s basically a fritatta except with a lot more cream. And you know what, although it’s not a quiche, it’s just as delicious and faster to make because you don’t have to take the time to blind bake the base.
So here’s the recipe. I used what I had in the fridge but you can pretty much add any mix you like in the quiche. Classic combinations are ham and onion, bacon and spinach.
- 3 eggs
- 1 cup cream
- 1 cup grated cheese
- 1 small onion, sliced
- 100g sliced ham
- small head of broccoli cut into small florets
- 100g asparagus – sliced
- salt and pepper to taste
- Preheat oven to 180C
- Sweat the onions over low heat till soft
- Add ham and the base slices of the asparagus and fry for a few minutes till soft
- Add the asparagus tips and the broccoli to just coat with oil and remove from heat. You don’t want to overcook these or they will go soggy and flavourless as they continue to cook in the egg/cream mix
- Sprinkle over base of a pie
- Whisk eggs and cream together and season. Add the grated cheese and pour mixture over the ham/vegetable mix
- Pop into the oven for 30-40 mins – the middle should juuust wobble. It will continue to cook once out of the oven
- Take out and let cook for ten minutes before you serve