I know ‘Real men don’t eat quiche’ is a well known saying, but I found several men really enjoyed this quiche over the weekend. Technically, I made it for me as it is Slimming World friendly, but with the addition of some Charlotte potatoes from the garden and a lovely salad – tomatoes, radishes, lettuce also from the garden – everyone seemed to really enjoy it. As autumn draws in, I shall miss the warm weather and the free salads sitting outside just waiting to be picked!
The joy of this recipe is that it is endlessly flexible – have a look in the fridge and see what you have left – onions work well, courgettes, spring onions, bacon, prawns, the list goes on and on!
Crustless quiche – serves 4-6
- 150g chopped mushrooms
- 6 large eggs
- 2/3 tomatoes
- 3 thick slices of ham
- Small tin of sweet corn drained
- 100 ml milk
- 3+ tablespoons grated cheddar cheese
- Chives or parsley and salt/pepper
- Stir fry the mushrooms in a non-stick pan – use a tiny amount of oil or butter if you like. The reason for cooking these first is to get rid of the grey liquid that can seep out of mushrooms while they cook – so fry them until they are well cooked and then drain thoroughly.
- In a large bowl mix together the chopped ham, mushrooms, corn, seasonings and herbs. Once mixed turn into a fluted flan dish as pictured or a cake tin or skillet or whatever cooking pan you want. Slice the tomatoes fairly thinly and arrange on the top of the quiche in a circle
- Now mix the eggs well with the milk and cheese. Pour over the other ingredients.
- Put into a medium hot oven about 200°C and cook for 25 minutes.
This can be served hot or cold depending on your preference.