This is a crustless quiche and very quick and simple to
make
Ingredients
1 bunch of spinach chopped
1 leek, chopped
1 red onion, chopped
1 medium courgette, chopped
1 tablespoon olive oil
3 large eggs
250g grated cheese of your choice
salt and pepper to taste
Method
| 1. | Preheat the oven to 180 C |
| 2. | Boil little water with spinach for 2 minutes until soft and wilted. Drain well and remove any excess water. |
|
3. |
Heat olive oil in a pan over medium high heat and add the chopped leek, red onion and courgette; cook until soft. |
|
4. |
Beat the 3 large eggs in a separate bowl and add the leek, red onion, courgette and spinach and mix. Add ¾ cheese and mix once more. |
|
5. |
Pour the mixture into a suitable baking dish sprinkle over remaining cheese and cook in the preheated oven until brown on top and until middle if pierced with a knife comes out clean. Serve with a cold crispy salad hot or cold! |
N.B. I change this according to what I have in the house. Other ingredients I have used are Sorrel instead of Spinach or mix the two, if no leeks an extra onion or a bunch of chopped chives, also some chopped ham or bacon is a tasty extra and if I need a bigger quiche I just add an extra egg.
July 3 2009 - I used 3 large tablespoons of low fat creme fraiche which I mixed in with 4 eggs and then only sprinkled parmesan over the top. Also as I have masses of chard in the garden I chopped this up with onion and garlic to go in the base. It was really yummy and my French neighbour who hates chard normally says he is coming back for more!!!!
August 2009 - I also made this with a flaky pastry base to make a change from the crustless version and it was delicious. Make sure you prick the pastry at the bottom to stop it lifting before adding the filling.