CRUSTLESS QUICHE RECIPES
BACON AND VEGGIE QUICHE WITH COCONUT MILK
Recipe: Lesdee Gloak Bam
FOOD LOVERS RECIPES
coconut oil for frying
250 g diced bacon
1 onion, diced
1 red pepper, seeded and sliced
4 baby marrows, cut into blocks
1 packet mushrooms, diced
4 tablespoons of nutritional yeast
1 tin of coconut milk
4 large eggs
season to taste with salt and pepper
Lightly fry the bacon in a pan with a little coconut oil on the stove, add the onion, pepper, marrows and mushrooms and fry until translucent, remove from the heat.
Beat the eggs in a bowl, add the coconut milk and beat until blended. Add the nutritional yeast to the egg mixture and mix. Fold in the rest of the ingredients from the pan. Pour the mixture in an ovenproof dish and bake in the oven at 180ºC until set, ± 25 minutes.
CHEESE GRILLER CRUSTLESS QUICHE
Recipe: Yvette Sleigh
4 cheese griller sausages, sliced
1 cup of olives, pitted
1 cup Rosa tomatoes, chopped
1 packet mushrooms, sliced
1 cup mixed veggies
1 teaspoon mixed herbs
1 teaspoon garlic and ginger
1 teaspoon pesto
grated cheese to sprinkle on top
Mix all above ingredients together in a big bowl and add it to an ovenproof dish.
Custard:
½ a cup cake flour
4 eggs
1 cup of milk
Mix the custard ingredients and pour it evenly over the cheese griller mix in the ovenproof dish. Sprinkle grated cheese on top and bake in the oven at 180ºC for +- 25 minutes. Serve with a salad, flat bread or rolls.
QUICHE LORRAINE
Recipe and photo 4: Elize de Kock
cooking oil spray
2 onions, finely chopped
125 g bacon, chopped, I added extra smoked ham
8 eggs
300 ml single cream
2 tablespoons fresh chives, finely chopped
1 cup grated Cheddar cheese
salt and pepper to taste
2 tomatoes, thinly sliced
extra chives, finely chopped for garnish
Spray a shallow round ovenproof flan dish, +- 25 cm or 6 cup capacity, with oil.
Pre-heat oven to 180ºC or moderate temperature.
Spray a non-stick frying pan with oil, add the onions and bacon and cook, stirring until the onions are soft and transparent.
Remove the mixture from the pan and spread it over the base of the prepared flan dish.
Place the eggs, cream, chives and cheese in a large bowl and whisk until all ingredients are combined.
Season with salt and pepper to taste and pour evenly over the onion mixture in the flan dish.
Arrange the tomato slices on top and bake in the pre heated oven for 40 mins or until it is just set and golden.
Cool for 5 mins before garnishing with extra chives and serve. Also good to serve cold, serves 6.
Note – Any of your favorite ingredients can be added like spinach, ham, asparagus etc.
TUNA QUICHE
Recipe: Melissa Ann Vermeulen
200 g tin tuna, drained and flaked
120 g cheese, grated
1 onion, finely chopped
25 ml cake flour
4 eggs, beaten
250 ml milk
5 ml mixed herbs
salt and pepper to taste
paprika
Combine the tuna, cheese, onion and flour in a bowl and spread into a greased pie dish. Beat the remaining ingredients, except the paprika, together. Pour the mixture evenly over the tuna mixture in the pie dish. Sprinkle with the paprika and bake in a preheated oven at 180ºC for 35 – 45 minutes or until set.
ONION QUICHE
Recipe and photo 1: Mareli Coetzee
I made a delicious, easy quiche for lunch today. I added half a packet of spinach and some feta cheese.
3 tablespoons butter
2 tablespoons fresh thyme, chopped
3 sweet onions, sliced
3⁄4 cup Cheddar cheese, shredded
1⁄4 cup milk
1⁄4 cup cream
4 large eggs
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon nutmeg
Melt butter in a large frying pan. Add thyme and onion, sauté over medium heat for 15 – 20 minutes or until onions are golden brown. Add the onions to a buttered quiche pan and cover with cheese. In a mixing bowl whisk together milk, cream, egg, salt, pepper, and nutmeg. Pour the custard mixture over the onions and cheese.
Bake in the oven at 425ºF or 218ºC for 20 – 25 minutes or until crust is golden brown and a knife inserted in the centre comes out clean.
CRUSTLESS MINI-QUICHES
Recipe Wian Swart
170 g grated Cheddar
3 tablespoons cake flour
3 eggs, beaten
⅔ cup mayonnaise
1 packet chopped frozen spinach, thawed, drained
8 slices bacon, cooked, diced
1 can chopped mushrooms, drained
½ teaspoon Greek all-purpose seasoning
dash of freshly ground pepper
2 tablespoons chopped black olives, optional
Toss cheese with flour. Add remaining ingredients and mix well. Grease miniature muffin tins well and fill with the mixture. Bake at 350ºF or 176ºC for 20 minutes or until set. Makes about 24 mini quiches.
Notes:
Wian Swart -I use 250 g fresh mushrooms, sliced and 500 g fresh spinach, which I just quickly sauté in a pan. Oh and I use any spices, a little cayenne pepper is always nice.
Marie Estelle Smit – I grate cheese, dice a packed of bacon, slice canned sausages, chop 2 hard-boiled eggs. Mix with 2 eggs, 1 ½ cups of milk and a little mustard, salt and pepper. Spoon into muffin cups and bake until cooked.
BREAKFAST SPINACH AND FETA QUICHE
Recipe and photo 3: Jacqui Landsberg Botma
A quick breakfast idea for the ladies on the go or those trying to lose some weight. Serves 1 person
1 egg
1 handful spinach, can use frozen
½ small feta block
1 teaspoon cream cheese
3 cherry tomatoes, sliced
paprika
salt
Add all the ingredients to a bowl and mix. Pour into a baking dish and bake in a hot oven for about 18 – 20 minutes until egg is cooked. Enjoy.
FIG, CAMEMBERT AND BACON QUICHE
Recipe and photo 2: Leonore Bosman
500 ml milk
4 eggs, beaten
4 slices bread, crumbed
1 Camembert, cubed
1 blue cheese, crumbed
1 Blue rock semi hard cheese with figs
1 onion, sliced
1 packet bacon, cubed
4 red figs, halved
dried thyme to sprinkle on top
Heat the milk in a pot on the stove, remove from the heat. Combine the heated milk and crumbed bread slices, and stir. Add the eggs and stir. Add the Camembert cubes, blue cheese crumbs and Blue rock cheese with figs and stir until combined. Caramelize the onions in a pan with a little oil, over medium heat, spoon the onions onto a plate and add the bacon to the pan, fry ‘till cooked. Add the onion and bacon to the cheese mixture and stir until combined. Add the mixture in a greased ovenproof pie dish. Place the fig halves, skin down around the outer ends of the quiche. Sprinkle a little dried thyme on top and bake in the oven at 150°C for 45 minutes. You can make this quiche with a crust, but it works just as well for a crust less quiche.
