Crustless Quiche

There’s nothing like a cheeky ladies daytime lunch is there? They are right up as one of my favourite things to cook for. The food can be healthy and simple, there’s usually a glass of wine thrown in there and of course cake. They are usually quick (in between the school hours) and you can go ALL pretty for the table. I’m a fan is all I am saying.

Yesterday I had a “work” meeting with the ladies from Arlington Milne so decided to give them the full country hospitality treatment with a side of ladies lunch thrown in. It gave me an opportunity to make the kind of food my entire family HATES and I love: quiche packed with ALLLLL the vegetables including their most hated of all: mushrooms. I whipped up a rustles quiche (mostly because I didn’t have any pastry) with a green salad and it was yum. Thought I would share the recipe with you guys.

Crustless quiche packed with greens (and bacon)

Half bunch of shallots
Bunch Broccolini
Handful mushrooms
Packet of streaky bacon
2 cloves garlic
2-3 large handfuls baby spinach
6 eggs
200 mls cream
1/2 bunch chives (finely chopped)
1 cup grated cheese (I used parmesan)
Handful of persian fetta to crumble over the top (optional)

1. Finely chop the bacon (I add into a dry pan as the streaky bacon fat will do the job for fat) and fry off until crispy

2. Add in the mushrooms and wait until all the liquid has gone and they start to crisp

3. Add in the shallots and broccolini and the grated/minced garlic cloves

4. Once that has cooked down add in the spinach in batches until wilted, then set aside into another bowl

5. Into a bowl add in the eggs and cream, some chopped chives (salt and pepper) and grated cheese and mix well until the eggs are broken up and mixed through

6. Pour the creamy, cheesy egg mixture into the bowl of greens and stir through then transfer into a oven dish

7. Crumble over some persian fetta (or not) an place into a 180 fan forced oven for 30-40 mins until set and golden and bubbling

8. Serve hot, warm or even cold with a green salad.

Print Recipe
5 from 3 votes

Crustless Quiche

This crustless quiche can be made with anything in it really - add bacon (or not) and keep vegetarian.
Prep Time15 mins
Cook Time35 mins
Course: Main Course, Side Dish, Snack
Servings: 4

Ingredients

  • 1/2 bunch shallots
  • 1 bunch broccolini
  • 1 handful mushrooms
  • 6-8 rashers streaky bacon
  • 2-3 handfuls baby spinach
  • 2 cloves garlic minced or grated
  • 6 eggs
  • 200 mls cream
  • 1 cup cheese
  • salt & pepper
  • 1/2 bunch chives finely chopped
  • 1 handful persian fetta crumbled (optional)

Instructions

  • Finely chop the bacon (i add into a dry pan as the streaky bacon fat will do the job for fat) and fry off until crispyFinely chop the bacon (i add into a dry pan as the streaky bacon fat will do the job for fat) and fry off until crispy
  • Add in the mushrooms and wait until all the liquid has gone and they start to crispAdd in the mushrooms and wait until all the liquid has gone and they start to crisp
  • Add in the shallots and broccolini and the grated/minced garlic clovesAdd in the shallots and broccolini and the grated/minced garlic cloves
  • Once that has cooked down add in the spinach in batches until wilted, then set aside into another bowlOnce that has cooked down add in the spinach in batches until wilted, then set aside into another bowl
  • Into a bowl add in the eggs and cream, some chopped chives (salt and pepper) and grated cheese and mix well until the eggs are broken up and mixed throughInto a bowl add in the eggs and cream, some chopped chives (salt and pepper) and grated cheese and mix well until the eggs are broken up and mixed through
  • Pour the creamy, cheesy egg mixture into the bowl of greens and stir through then transfer into a oven dishPour the creamy, cheesy egg mixture into the bowl of greens and stir through then transfer into a oven dish
  • Crumble over some persian fetta (or not) an place into a 180 fan forced oven for 30-40 mins until set and golden and bubblingCrumble over some persian fetta (or not) an place into a 180 fan forced oven for 30-40 mins until set and golden and bubbling
  • Serve hot, warm or even cold with a green salad.Serve hot, warm or even cold with a green salad.

Hope you guys enjoy this one – it’s very quick and simple AND tasty and can be adjusted to whatever you like. Little ones would like this with maybe less veggies (if they are fussy).

Do you love a ladies lunch too?
Got one coming up?
What’s on the menu?

Comments

  1. I love a ladies lunch and hosted one yesterday with three other girlfriends. I made a batch of pita bread (your recipe thankyou!) and decided to have three different fillings. I laid out Falafels, beef Fajita and shredded chicken breast with Tahini, Tzaki and sesame dressing. Alongside I had shredded lettuce, sliced tomato, cucumber and red onion. We giggled our way through lunch washed down with bubbles and Rose. The finale was lemon tart and fruit salad.

  2. 5 stars
    looks delicious! thanks beth!
    i do similar too, as low carb is the secret really!
    i don’t miss the crust at all!
    much love mxx

  3. 5 stars
    Hi Beth,
    This one is a winner, thank you! Had it for a quick weekend dinner and it was delicious. Added advantage of using up some eggs now our chickens are back to laying more with Spring.
    Kind regards,
    Sharon

  4. 5 stars
    Thanks for sharing! Loved this recipe and so did the family.

Speak Your Mind

*