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Enjoy a crustless quiche - recipes

GLUTEN-FREE CARAMELISED ONION, BACON AND BLUE CHEESE

Serves 6

Garden vegetable and goat's cheese quiche. Picture: Bongiwe Mchunu. Credit: INDEPENDENT NEWSPAPERS

15ml olive oil

2 onions, halved and sliced

30ml honey

250g bacon, cooked and diced

125g blue cheese, crumbled

4 eggs, slightly beaten

125ml milk

125ml potato flour

200ml grated mozzarella

60ml grated Parmesan

salt and pepper

Preheat oven to 180°C. Grease an ovenproof baking dish.

Heat the oil in a pan, add the onions and brown over medium heat, stirring frequently. Add the honey and allow to cook over a low heat for 10 minutes.

Remove and arrange at the bottom of the baking dish, followed by the bacon and dotted with half the blue cheese.

Combine the eggs, milk, potato flour and cheeses and whisk well. Add seasoning.

Pour over the onions and bacon mixture. Dot with the remaining blue cheese.

Bake for 20-30 minutes, until set and not wobbly.

GARDEN VEGETABLE AND GOAT’S CHEESE

4 courgettes, sliced

1 yellow pepper, cubed

1 small broccoli, cut into florets

300g butternut, cut into small cubes

2 medium sweet potato, cut into small cubes

200g button mushrooms, halved

30ml olive oil

3 sprigs of thyme, leaves

200g goat’s cheese, crumbled

4 eggs

125ml cake flour

5ml baking powder

2ml salt

10ml Dijon mustard

250ml grated cheddar cheese

2 tomatoes, sliced

Preheat oven to 180°C. Grease an ovenproof dish.

Place prepared vegetables in a roasting pan and drizzle over the olive oil. Add the thyme leaves and season with salt and pepper.

Roast for 15-20 minutes, until vegetables are tender. Remove and cool.

Roughly crumble the goat’s cheese into the vegetables.

In a bowl, whisk together the eggs, milk, flour, baking powder, salt, mustard and cheese. Add the roasted vegetables and mix gently to combine.

Pour the mixture into the prepared dish, place tomato slices on top and bake for 20-30 minutes until set.

SPINACH AND CHORIZO

225g chorizo, diced

1 red onion, diced

1 clove of garlic, crushed

1 red pepper, diced

5ml dried oregano

100g baby spinach

1 tomato, deseeded and diced

5 eggs

125ml cream or milk

100ml cake flour

125ml grated cheddar

125ml grated Parmesan

Heat the oil in a frying pan and fry the chorizo, onion, garlic, red pepper and oregano for a few minutes.

Remove from the heat and stir in the spinach and tomato.

Combine the eggs, cream, flour, cheeses and seasoning and whisk well.

Add the chorizo mixture to the eggs, pour into the prepared dish and bake for 20-30 minutes, until set.

SMOKED TROUT AND ASPARAGUS QUICHE

45g butter

5 baby leeks, finely sliced

5ml chopped garlic

100g asparagus, sliced

1 lemon, zest and juice

black pepper

100g smoked trout, roughly chopped

250g tub of cream cheese

a pinch of salt

Heat the butter and oil in a frying pan over medium heat. Fry the leeks, garlic and asparagus for a few minutes.

Add the lemon zest, black pepper and smoked trout. Cook for a minute and remove from the heat.

Add the lemon juice. Arrange in the prepared dish.

Whisk together the rest of the ingredients and pour over the trout and asparagus filling. Bake for 20-30 minutes, or until set.

CHEESE AND TOMATO QUICHES

Makes 8-10 muffin size or a 20cm pie plate

10ml olive oil

1 leek, sliced

80ml sundried tomatoes

180ml milk

125ml grated mozzarella cheese

125ml grated cheddar cheese

80ml grated parmesan cheese

100g feta cheese, crumbled

60ml chopped basil

Preheat the oven to 180°C Heat the oil and gently fry the leek until soft.

Put the tomatoes, milk and eggs in a processor and process until smooth.

Add the flour and salt and blend until smooth.

Combine with the cooked leek, cheeses and basil and mix well.

Divide the mixture into very well greased muffin cups or a 20cm greased pie plate and bake for 20-30 minutes until cooked through.

Loosen the edges with a knife and turn out while still warm.

These puff up quite a lot when baking, then settle after being removed from the oven.

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