I love a crustless quiche!
They are so easy and quick to make for dinner. I have been making this recipe for years and recently I updated it to make it a bit healthier.
Once you have the base sorted, you can use it to make up your own quiche combo. Leftover veges are perfect. Salmon or bacon is divine. Just don’t add a lot of ‘wet’ ingredients like tomato or it will go a bit gloopy. Cheese is always a good idea but if you can’t have cheese, try some nutritional yeast flakes instead.
I use Barambah Organics for all our dairy – their milk, cream and fetta is totally divine.
Asparagus and Fetta Crustless Quiche
Vital Stats: gluten free, nut free, vegetarian
So, this is what you need:
1 cup organic milk
1/2 cup organic cream
3 organic, free range eggs
1/2 cup gluten free SR flour (I prefer the Orgran brand)
bunch of fresh organic asparagus, washed and trimmed
100g organic fetta
1/2 tablesoon Herbamare
ground black pepper
So, this is how you do it:
Preheat your oven to 180ºc.
Whisk together the eggs, flour, milk, cream and Herbamare in a bowl.
Grease a flan tin or dish with butter or use baking paper.
Pour the mix into your tin and then whack in the asparagus and sprinkle over the fetta.
Top with freshly ground black pepper and then bung in the oven for 30-40 minutes.
Let cool a little before slicing.
It will serve 4-6 depending on how hungry you are.
We often make a double batch and use the leftovers for lunch. Delish!
HOT TIP! This recipe also works well in muffin tins or smaller flan dishes to make individual portions. Just chop your ingredients smaller.