The Easiest Crustless Quiche recipe

Thin crust? How about no crust?

Text: Shannon T

Credit: The Midlife Kitchen

For an easy brunch recipe or any time of the day recipe for that matter, we are smitten with this crustless vegetarian quiche, one that is packed with spinach – perfect for all the non-red-meat eaters who need a good source of iron. It’s also great to batch cook so you can have it stored in the fridge for the next day or any hungry horris’ in the household for a quick bite. This recipe is shared by Sam Rice, a food and health writer, and the mastermind behind the UK Sunday Times best-selling book The Midlife Kitchen. If you happen to be watching your calorie intake, especially after guzzling down bites in lockdown weekends, you would love how this crustless quiche provides all the goodness of eggs and spinach without a pastry base to up the saturated fat and calories!

Spinach & Parmesan Crustless Quiche

Serves: 4 paxs

Preparation time: 10 MIN

Cooking time: 25 MIN

INGREDIENTS:

·      4 eggs

·      300ml semi-skimmed milk

·      200g spinach, washed

·      100g red onion, small dice

·      1 tsp olive oil

·      2 tbsp wholemeal flour (or for GF use ground almonds)

·      1⁄2 tsp chilli flakes (optional)

·      Sea salt

·      Black pepper

·      50g Parmesan, grated

PREP TIP:

To cook - use a deep rectangular tray (20 x 15cm approx.) and cover the entire interior with one piece of baking parchment (make sure it comes up higher than the top of the tin). When cooked and cooled you can just lift the whole thing out. Alternatively, you may use a lined, round cake tin.

METHOD:

1.    Preheat the oven to 200 ̊C.

2.    Whisk together the milk and eggs in a jug.

3.    Wilt the spinach on a low heat in a large frying pan and squeeze out any excess water with the back of a spoon, place in a large bowl.

4.    In the same pan, fry the diced red onion for a couple of minutes in a drop of olive oil.

5.    Sprinkle the flour or ground almonds over the onions to coat and then add to the bowl with the spinach.

6.    Pour the egg mix into the bowl and add the chilli flakes, season well with salt and pepper and stir everything together.

7.    Pour the mixture into a prepared tin (see Prep Tip), top with the grated Parmesan and bake for 25 minutes.

8.    Leave to cool slightly and then cut into 6 squares, then cut each square into two triangles. If you’ve used a round tin, cut into slices like a cake.

SERVING TIP:

This is lovely eaten warm, but can also be kept in the fridge for up to 2 days — a great option for packed lunches and picnics. Some moisture can escape after a while, so store in a Tupperware with a layer of kitchen roll underneath.

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