Almost everybody loves a good quiche. That is a wonderfully rich egg custard filled with as many different flavours you might wish for. For this recipe we have all those elements but it is kept so simple by eliminating the pastry case.
I do love a good pastry case. But in this instance I forego that to make a quick version that is ready in far less than an hour. That, of course saves a lot of time and effort but it the resultant quiche is still so good, with lots of flavour and texture.
The beauty of a quiche is that you can use whatever ingredients to complement the basic eggs and cheese that you wish for. Indeed it is a very good way to use up those things in your fridge that might otherwise be wasted.
For my crustless quiche I decided to use some ham and red peppers as well as the eggs and cheese. I also had some chives and spring onions/scallions that needed to be used too. So I used those but I could just as easily have used some onions or shallots instead.
So the ingredient list promised a lot of flavour, egg, cream, cheese, ham, red peppers, spring onions, chives, salt, pepper and garlic. That’s not too long a list, but it packs a flavourful punch.
Of course, you can use other ingredients, such as sun-dried tomatoes, olives, chorizo and any number of other things.
The recipe is very simple too, since you just have to mix together all the ingredients. Then pour that into a prepared pan and bake it.
Although in the recipe I detail an order for mixing the ingredients that is just my preference. It really makes no difference as long as they are incorporated.
I mixed the cheese, ham, red peppers, spring onions and chives together in one bowl. Then I mixed some cream into beaten eggs and added the minced garlic, salt and pepper and briefly whisked them.
After that I simply added the first bowl of ingredients into the egg mixture, stirred it around and poured it into a well buttered pie dish. Then it was just a case of baking it.
My Crustless Quiche
I baked my crustless quiche for 25 minutes, until it had risen and set on the top. The centre had just the slightest of wobbles so I knew it was just about done.
I removed it from the oven and left it to cool in the pan for 10 minutes. I ran a spatula around the edge and gently slid the quiche onto a plate. Then it was ready to serve, hot, warm or cold.
I cut a slice and had a taste. I have to admit it was simply wonderful. The egg had set well and the flavour of the cheese and garlic came through well. There was a slight sweetness too, from the red peppers and that little onion hit that comes from chives and spring onion. I used a lovely dry cured ham too and that tasted great as I knew it would.
This crustless quiche made a very good dinner and took so little time.
Another great dinner recipe is: Perfect Coronation Chicken.
Crustless Quiche – Quick & EasyCourse: Pies, TartsDifficulty: Easy
9 medium eggs(large in USA) – mine weighed 440g out of shell(just under 1 lb), beaten lightly
120g(4 1/4 oz) grated cheddar cheese, or cheese of choice
120g(4 1/4 oz) ham diced
50g( about 2 oz) red pepper, diced finely
4-5 spring onions (about 5 tbsp) finely sliced
bunch of chives(about 3 tbsp) finely chopped
2 cloves of garlic(2 tsp) minced/grated
45ml(3 tbsp) double cream(whole milk will be fine too)
1/4 tsp salt
1/8 tsp pepper
- Preheat the oven to 190C/170C/375F.
- Butter the inside of a 9 inch/23cm pie dish, frying pan or similar, preferably non-stick.
- In a bowl mix the cheese, ham, red pepper, spring onions and chives together to get them mixed through.
- In another bowl mix the cream, garlic, salt and pepper into the beaten egg and lightly whisk.
- Add the other bowl of ingredients and stir through until nicely combined.
- Pour the mixture into the prepared pan and spread the filling across the base.
- Bake in the oven for about 25 minutes, until the top has coloured nicely and feels set, with just a slight wobble in the middle.
- Remove the quiche from the oven and leave it for 10 minutes before carefully transferring to a serving plate. Serve, hot, warm or cold as desired.