Forget-the-pastry quiche

Tuesday 19 February 2013

This crustless quiche recipe, created by Celebrity Masterchef Champion Liz McClarnon, is a much healthier alternative to the traditional quiche and is also carb-free
Forget the pastry quicheForget the pastry quiche

Cooking time: 15 minutes
Serves: 4

Ingredients

  • 5 British Lion eggs
  • 4 tbsp milk
  • 2 tbsp vegetable oil
  • 4 spring or red onions, trimmed and chopped
  • 100g cherry tomatoes, halved
  • 85g pack Parma ham, torn into pieces
  • 100g feta cheese, crumbled

Method

1. Preheat the oven to 180°C, Gas Mark 5. Put a 20cm oven-proof shallow dish in the oven on a baking tray whilst the oven heats up.

2. Beat the eggs with the milk. Remove the hot dish from the oven, swirl the oil over the base and sides. Add the onions, tomatoes and stir well. Add the ham and cheese, and then pour over the egg mixture. Season with black pepper.

3. Return to the top of the oven and bake for 15 minutes or until the egg just set and the top is golden. Serve warm with salad.

Our thanks to the British Egg Council for providing this recipe.

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  • William Cook

    Posted: Thursday 05 September 2013

    Forget-the-Pastry Quiche. In other words...a baked omelette.

  • Maria Elena Gamboa

    Posted: Saturday 09 March 2013

    Quiches are basically Spnish omelettes without pastry. I never make quiches - always Spanish omelettes which are traditionally made with potatoes & onions and are cooked in a frying pan. I normally add various vegetables and/or whatever protein products (fish, cheese, meat etc) I have. Also, I always cook with Extra Virgin Olive Oil, NEVER with vegetable oil as indicated in your recipe - see your article regarding the Barcelona study of a Mediterranan diet - olive oil being of great importance

  • Helen Parry

    Posted: Thursday 07 March 2013

    I have made the Forget-the-pastry quiche 3 times in 3 different ovens now-and while it is very quick and easy to make and very tasty....each time it has taken 30 minutes to cook rather than the 15 your recipe states!(after 15 minutes it is still very liquidy)

  • Mair Manuel

    Posted: Friday 22 February 2013

    How about some recipes for halogen oven use?

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