Crust-less quiche
By Esther Clark
Contains pork – recipe is for non-Muslims/non-pork eaters.
Make a simple crust-less quiche to cut out the faff of making pastry. It’s packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
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Prep:15 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 401
-
fat 34g
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saturates 18g
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carbs 3g
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sugars 3g
-
fibre 1g
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protein 19g
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salt 1.1g
Ingredients
- 20g butter, plus extra for the tin
- 1 onion, finely chopped
- 100g chopped pancetta or smoked bacon
- 200g asparagus or broccoli, trimmed
- 8 large eggs
- 150ml double cream
- 80g gruyère or parmesan cheese
Method
Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
