Crustless quiche

[Rach72]

Please could someone tell me a recipe for crustless quiche x

[TheAwfulToad]

Usual method is to use wilted spinach leaves to line the pie tin. I imagine any green leaf would work - try grape leaves maybe?

[Hidden]

Hi Rach72, I make a GF quiche and I line a dish with mashed potato instead of pastry and blind bake it while I make the quiche mix, I also make mini quiches in ramekin dishes and add diced cubes of potato and or sweet potato as theres no pastry. The mini ones are great for work and when away from home. And you can make a batch at a the same time.

So it depends on whether you want a gluten free replacement or a low calorie one and for low cal ones a mashed cauliflower works a treat. 😊

[BadHare]

I make a baked omelette, which could be similar? It's nice with salad, & leftovers are good cold for lunch or picnics.

Sautee a chopped onion, & garlic, followed by some small pieces of chopped potato until they're cooked. Chop & add whichever vegetables you want to put in, & some henderson's relish, black pepper & herbs. I usually use a mix of red pepper, broccolli, chestnut mushrooms, green beans, cavolo, or asparagus. Transfer to an oiled deep baking dish, & add as many whisked eggs as you want to use, then bake in a hot oven for about half an hour. I don't like the taste of eggs, so use only enough to stick the veg together, though you can add as many as you like. Sometimes I add a few spoons of Greek youghurt to the whisked eggs, or a sprinkle of grated cheese. A little paprika on top is good, too.

[TheAwfulToad in reply to BadHare]

Basically a Spanish tortilla, innit. The Filipino torta (a roasted eggplant fried into an omelette) is nice too.

Quiche, tortillas, etc are the go-to snack food for me when I feel the need to cut some fat. Keeps in the fridge for a few days and you can just eat a slice cold or microwaved if you feel peckish (and as you say, you can throw lots of veggies in there, and a quiche complements a salad very well). You have to be a bit careful with watery veg or the whole thing turns to a soggy mush. Either salting them (squeeze the water out afterwards) or frying them seems to help.

Luckily I do like eggs, although I find plenty of cream and cheese makes everything taste better ...

Suggestion: homemade coleslaw on the side (use proper mayonnaise).

In a weight-maintenance phase, my experience is that a proper crust (thin shortcrust pastry) just isn't a problem, but obviously different people will have different tolerances for that sort of thing.

[BadHare in reply to TheAwfulToad]

I've used squash instead of potato, so will have to try aubergines.

Mushrooms don't make it too soggy if baked on the top, or dry fried to get the water out.

My friend's Spanish sister-in-law showed me how to flip a fried version without it falling apart, but I'm safer baking.