Well, finally made the crustless quiche, we had friends coming for lunch yesterday so decided to do it. When I usually make a quiche I add pancetta and top with tomatoes. One friend doesn't eat meat and the other hates tomatoes! So I made a broccoli and cheese one. Ready made, and rolled out thinly, shortcrust pastry, baked blind in a square tin.....that is quite important as you will see later. Fried off some finely chopped onions added to base of pastry case, added part cooked broccoli florets, quite small pieces, lots of cheddar, then added egg mix which also had loads of cheese in. Season obs. Cooked for however long you think, depending on size, mine was quite big, I used 10 eggs! When you take it out, remove all the excess pastry from the edges whilst it is still hot, then cool. When cool, tip onto board, slice all the edges off, so all you have left is a lovely quiche with just a thin layer of pastry on the bottom. It was delicious, did all four of us for lunch with a salad and enough left for tonight for me and Mr Eggy, going to have it with new potatoes and salad. Orders taken for whatever filling you fancy. 🙂
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