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 five 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 180ºC for 20-30 minutes until the filling is set.
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 180ºC for 30-40 minutes until set and golden brown.
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 sundried tomatoes, cheeses and seasoning.
Spoon the mixture into well-greased muffin cups and bake at 180ºC 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 180ºC for 30-40 minutes until golden brown and set.
Remove and cool slightly before slicing.
ANGELA DAY
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