INSTRUCTIONS

Let’s venture into the savoury world for a quick and easy recipe of crustless quiche.

It’s a very versatile recipe and one that you can prepare ahead of time. You can prepare the ingredients first and then assemble and bake later, or you can make a big batch of batter that will keep for up to 4 days in the fridge or make a whole quiche and freeze it so you always have something to fall back on when you’re short on time to cook!

In France, we usually eat quiche for lunch or dinner with a simple green salad on the side but if you fancy eggy savoury breakfast then quiche is for you anytime of the day!

The traditional quiche lorraine is a kind of savoury egg tart with lardons (diced bacon) and Gruyère (strong Swiss cheese) baked in a pie crust (shortcrust pastry recipe). Some people from the Lorraine region say the original recipe doesn’t even contain cheese at all but nowadays all French recipes add Swiss cheese to the recipe because it makes the pie more moist and gives a nice caramelized color to the top like a gratin. You could buy the dough but it’s really easy to make yourself, I’ve put a recipe here. Or you could just skip the dough completely by just adding some flour to your egg batter! Now the crustless quiche is the only kind I’m making because it’s really good and soooo easy! If you find the right blend of gluten free flour (all-purpose gluten free mixes would probably work fine) that binds the batter enough to hold once baked, you can easily make it gluten free.

As you can see, the French recipe doesn’t include onions but that’s what I love with quiches, you can do anything you want with it! The base is always the same batter and then you add whatever pleases you 🙂 It’s a great way to eat some greens and veggies without even noticing and because of the eggs it’s packed with proteins and super healthy! I can’t stress enough that the quality of your eggs will make the quality of your quiche. If you can, use organic eggs or at least eggs from free run or free range grain-fed.

Leftover quiche will keep in the fridge for up to 4 days (or weeks in the freezer).

My favourite variations include:

  • spinach-roasted peppers-caramelized onions-goat cheese
  • cauliflower-cheddar-Dijon-Madras curry spices
  • 5-spice leeks and onions fondue-sundried tomatoes-parmesan
  • spaghetti squash-kale-tomatoes (preferably meaty heirloom varieties)-cottage cheese

Pre-heat your oven to 350F (180C).

Fry the bacon until it starts to brown. If you're adding onions, use the excess fat from the bacon to cook the onions. Reserve.

Start mixing the eggs and the flour. When it starts to form a paste, add the cream/milk a little bit at a time, keep mixing and scrape the sides of your bowl to make sure all the flour gets into the mix. Adding the liquids a little bit at a time helps not having lumps in your batter.

Add salt, pepper, nutmeg and any other spices or dry herbs.

Grease the pan or mould you'll use to bake the quiche (a pie mould is perfect).

Place 2/3 of the bacon and cheese all over the bottom of the mould.

Give a good stir to the batter and pour it into the mould (pepper and spices have a tendency to fall to the bottom, stirring helps mixing them more evenly). Stop at least 1cm (1/3") from the top because the quiche will rise when it bakes.

Add the remainder of the bacon and sprinkle the rest of the cheese on top.

Put the quiche in the oven at 350F (180C) for at least 50 minutes (that will depend on your oven). The top should be golden all over the surface and slightly jiggly still in the center, but not too much (if your mould is made of glass, check the bottom to make sure the quiche is golden underneath as well, if not, bake longer.

See the quiche flatten as it cools down and sets. Wait at least 10 minutes before serving.

If you want to take it out of the mould (to freeze for example), you'll need to wait until it's completely cooled down, place it in the fridge for a couple of hours and then you'll be able to take it out.

INGREDIENTS