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Crustless quiche

• Esther Clark

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.6 out of 5.50 ratingsRate

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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

Gluten-free

High-protein

Keto

Low carb

Low sugar

Nut-free

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Esther's tips for making the perfect crustless quiche:

• This recipe is easily adaptable. I sometimes like to add a handful of fresh herbs, such as chives or parsley, to the egg mixture for an extra burst of flavour. You can also swap the asparagus for other green veg you have to hand, like broccoli, spinach or peas.
• Whatever veg you use, it is worth cooking these before adding them to the egg mixture. This helps remove excess moisture and keeps the quiche perfectly set rather than watery.
• For a vegetarian version, simply leave out the pancetta or smoked bacon and add a little more cheese, some roasted peppers or caramelised onions for added depth. I sometimes swap the gruyère for mature Cheddar, feta or goat's cheese.
• This quiche is lovely served warm with a crisp green salad, but it’s just as delicious cold, making it perfect for picnics or packed lunches. If you’re making it ahead, allow it to cool completely before storing in the fridge, where it will keep well for up to two days.

Ingredients

Nutrition

Units:

MetricUS

• 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

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Nutrition: Per serving

• kcal401

• fat34g

• saturates18g

• carbs3g

  low

• sugars3g

  low

• fibre1g

• protein19g

• salt1.1g

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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.

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

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A star rating of 4.6 out of 5.50 ratings

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