Quiche in a flash - recipes

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Copy of ST AD Asparagus red pepper quiche 1 INDEPENDENT NEWSPAPERS Asparagus and red pepper crustless quiche. Photo: Chris Collingridge

CRUSTLESS ASPARAGUS AND RED PEPPER QUICHE

Serves 6 to 8

60g butter

60ml flour

400g can asparagus pieces, drained and liquid reserved

about 375ml milk

4 eggs, beaten

250ml grated cheese

salt and pepper

10ml Dijon mustard

60ml chopped parsley

1 red pepper, diced

Melt the butter in a pot, stir in the flour and cook for a minute.

Pour the asparagus liquid into a measuring jug and fill it up to 500ml with milk. Add this to the flour, stirring until the mixture thicken and boils.

Remove from the heat and add the eggs, cheese, seasoning, mustard, parsley, red pepper and asparagus pieces. Mix well.

Pour the mixture into a well-greased 22cm ovenproof pie plate and bake at 180°C for 30-40 minutes until the mixture is set and golden brown.

Remove and serve warm.

 

CRUSTLESS HAM AND CAULIFLOWER QUICHE

60g butter

1 onion, chopped

60ml flour

5ml dry mustard powder

250ml milk

250ml cream

4 eggs, beaten

250ml cooked cauliflower florets

125g chopped ham

250ml grated cheddar cheese

60ml grated Parmesan cheese

salt and pepper

Melt the butter and fry the onion until soft. Add the flour and mustard and cook for a few seconds. Add the milk and cream and stir until boiling.

Remove from the heat and add the eggs, cauliflower, ham, cheeses and seasoning.

Pour into a 20x30cm greased ovenproof baking dish and bake at 180°C for 30-40 minutes until set and golden brown.

 

CRUSTLESS BACON AND MUSHROOM QUICHE

Serves 6 to 8

60g butter

500ml fresh breadcrumbs

250g streaky bacon, chopped

250g mushrooms, sliced

60ml flour

250ml sour cream

4 eggs

250ml grated cheddar cheese

salt and pepper

60ml chopped parsley

Heat the butter in a frying pan and fry the breadcrumbs until crisp. Tip the breadcrumbs into a 20cm ovenproof pie plate and press on to the base. Refrigerate while you prepare the filling.

Fry the bacon until cooked. Remove and set aside.

Add the mushrooms and fry for 5 minutes. Stir in the flour and cook for a minute. Stir in the sour cream and mix well.

Remove from the heat and add the eggs, cheese, seasoning and parsley and mix well. Spoon this over the crumb crust. Bake at 180°C for 20-30 minutes until the filling is set.

 

CRUSTLESS SPINACH AND FETA QUICHE

Makes 12 to 14

60g butter

1 onion, chopped

250ml grated baby marrow

5ml chopped garlic

200g spinach, blanched and chopped

60ml flour

400g can of evaporated milk

4 eggs, beaten

60ml chopped sundried tomatoes

125g feta cheese, crumbled

250ml grated cheddar cheese

salt and pepper

Heat the butter and fry the onion, baby marrow and garlic until soft. Stir in the spinach and cook for a minute.

Stir in the flour and cook for another minute. Gradually stir in the evaporated milk.

Remove from the heat and add the eggs, sundried tomatoes, cheeses and seasoning.

Spoon the mixture into well-greased muffin cups and bake at 180°C for 20-30 minutes until golden brown and set.

Remove and serve warm.

 

CRUSTLESS TUNA QUICHE

Serves 6 to 8

15ml olive oil

1 onion, chopped

4 eggs, beaten

500ml milk

15ml Worcestershire sauce

80ml flour

5ml baking powder

5ml dry mustard powder

375ml grated cheddar cheese

175g can of tuna, drained and flaked

80ml chopped parsley

250ml frozen peas

salt and pepper

Heat the oil and fry the onion until soft. Remove and set aside.

Combine the eggs, milk and Worcestershire sauce.

Put the flour, baking powder and mustard powder in a bowl. Add the onions, cheese and tuna.

Stir in the milk mixture. Add parsley, peas and seasoning and mix well.

Pour into a greased 25cm ovenproof baking dish and bake at 180°C for 30-40 minutes until golden brown and set.

Remove and cool slightly before slicing. - The Star

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