Crustless quiche
Serves 6
Easy
Prep:
Cook:
Make an easy crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Skip to ingredients
- 20g butterplus extra for the tin
- 1 onionfinely chopped
- 100g chopped pancettaor smoked bacon
- 200g asparagusor broccoli, trimmed
- 8 large eggs
- 150ml double cream
- 80g gruyèreor parmesan cheese
Nutrition: Per serving
- kcal401
- fat34g
- saturates18g
- carbs3glow
- sugars3glow
- fibre1g
- protein19g
- salt1.1g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
step 2
Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
step 3
Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
step 4
Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
