Gluten Free Crustless Quiche

5 Jan

quiche

Look at this beauty! This quiche is easy-peasy to make. It’s great for using up cold meat and vegetables after Christmas and is much healthier than a traditional quiche as it does not have a pastry crust. You can use whatever vegetables you have in the house really. Peppers work really well with this as do courgettes and mushrooms.

Ingredients:

8 eggs

1 large onion, finely chopped

200ml double cream

100 ml milk

1 cup of grated cheese

2 Tomatoes, thinly sliced

1 cup of chopped broccoli

1 cup of chopped ham, or you could use bacon

2 Tablespoons of plain, gluten free flour (I used Dove’s Farm)

Method:

Take a 10 inch flan dish and grease lightly.

Gently fry your finely chopped onion and when soft, add this to your flan dish with the chopped vegetables and meat.

Mix the flour with the milk and cream, adding the liquid gradually until you have a smooth consistency. If it is too thick just add a little more milk.

Whisk together your eggs, milk, cream and cheese and gently add this to the ingredients in your flan dish. Season with salt and pepper.

Sprinkle a little more grated cheese on the top and transfer to the oven.

Cook at 190 degrees for about 30 – 35 minutes until the quiche is set

Eat straight from the oven or cold.

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One Response to “Gluten Free Crustless Quiche”

  1. Joyce Bennallick January 5, 2015 at 10:06 pm #

    Looks mouthwateringly good.

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