Two words come to mind when I think of a quiche…soggy bottom and bland!
Memories of family parties that more often or not consisted of a buffet selection of the obligatory pineapple and cheese hedgehog, sausage rolls, sandwiches and a soggy quiche Lorraine. Quiches have always been given a bad reputation of being old-fashioned as they were very popular in the 70s. With the food movement progressing more to more gourmet and fine dining, the poor humble quiche has sadly been left behind.
One thing that struck me about quiches is that they always came with a heavy crumbly pastry case, albeit convenient, as the pastry outer makes transporting this fluffy egg delicacy in lunch boxes and picnic baskets easier, sometimes a girl just doesn’t want to eat pastry. Admittedly I do love pastry, but as part of my trying to maintain a healthy balance in my diet it’s not something that I like to eat regularly, it’s more of a treat for me. Given the brilliant nutritional benefits of eggs, I have really taken to eating them frequently and have discovered lots of different ways to get them in to my diet. I have experimented in the past with pastry-less baked egg recipes – check out my Baked Cherry and Almond Eggs for a delicious eggy dessert recipe. For the more savoury fans my very old Sweet Potato, Spinach and Mushroom Crustless Quiche recipe inspired me to create another healthy crustless quiche recipe, perfect for a quick breakfast, lunch or dinner idea.
- 3 eggs
- Prosciutto ham
- Cheese (I used garlic and herb soft cheese)
- Melted coconut oil to grease the tartlet tins (or an oil of your choice)
Preheat the oven to 180 degrees and grease 2 tartlet tins with melted coconut oil or an oil of your choice. Beat the 3 eggs together in a bowl and add in chopped prosciutto ham, corn and cheese.
Pour the mixture into the tartlet tins and bake for around 20 minutes until the eggs have set in the tin and are golden brown on top. Serve and enjoy!
This recipe creates two medium sized portions when split into tartlet tins as shown in the pictures in the post.
How easy was that!? As you know I love fuss free cooking and these are just so easy to whip up in seconds. I left the recipe measurements quite open as this really does depend on personal taste as to how much of each ingredient you would like to add. Play around with the recipe and see what works for you. You could even use this same recipe to make one big crustless quiche rather than two smaller tartlets, or double it up to make two larger ones.
Crustless quiches, once cooked are very sturdy and serve as great portable snacks or for breakfast on the go. Considering that there is no crust these quiches are great for those who are following a grain-free or gluten-free diet. This recipe is extremely versatile and you can essential throw whatever you fancy to create a tasty and nutritional meal. I think I might try a spinach and ricotta one next or maybe something with asparagus in, since we are just coming to the end of the season here in the UK.
Do you like making crustless quiches? What are your favourite flavour combinations or add ins?