CRUSTLESS ASPARAGUS AND RED PEPPER QUICHE
Serves 6 to 8
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
1 onion, chopped
5ml dry mustard powder
250ml cooked cauliflower florets
125g chopped ham
250ml grated cheddar cheese
60ml grated Parmesan cheese
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
500ml fresh breadcrumbs
250g streaky bacon, chopped
250g mushrooms, sliced
250ml sour cream
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
250ml grated baby marrow
5ml chopped garlic
200g spinach, blanched and chopped
400g can of evaporated milk
60ml chopped sundried tomatoes
125g feta cheese, crumbled
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 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.
CRUSTLESS TUNA QUICHE
15ml olive oil
15ml Worcestershire sauce
5ml baking powder
375ml grated cheddar cheese
175g can of tuna, drained and flaked
80ml chopped parsley
250ml frozen peas
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.