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Crust-less quiche in baking parchment

Easy crustless quiche

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Make a simple 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal401
fat34g
saturates18g
carbs3g
sugars3g
fibre1g
protein19g
salt1.1g
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Ingredients

  • 20g butter , plus extra for the tin
  • 1 onion , finely chopped
  • 100g chopped pancetta or smoked bacon
  • 200g asparagus or broccoli, trimmed
  • 8 large eggs
  • 150ml double cream
  • 80g gruyère or parmesan cheese

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.

Goes well with

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A star rating of 4.4 out of 5.10 ratings
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