Mediterranean Crustless Quiche

I was so excited to receive these gorgeous 'Ultime' Baking Dishes by Emile Henry and my first thought was to make a Crustless Quiche, kinda Mediterranean style. I'd have loved to add aubergine and olives but the husband doesn't like either; I've only just got him eating tomatoes so I'd better not go too mad all at once!

Mediterranean Crustless Quiche in a Yellow Emile Henry Dish

Anyway the beauty about a crustless quiche is it's so easy to make. None of the faffing about with pastry and of course no pastry means less calories so it's win, win all round. I'm not keen on pastry anyway so to me this is perfect and is so simple to make. You can of course add whatever veggies or cheese you fancy.

First though let me tell you about these dishes. Emile Henry products are made in France and I have a few different products including my beloved Tagine that made me start this blog 11 years ago; you can see it in my rather embarrassing very first blog post!

Ultime' Baking Dishes by Emile Henry

They're made from high resistance oven ceramic so heat diffuses evenly; food is cooked perfectly right to the very centre. They do come in other colours but new for the Summer are Provence Yellow and Calanque Blue which are both lovely.

I'll be honest blue was my first choice but having been sent both I actually love the yellow even more and chose that one to make my crustless quiche in. It's nice and bright and very summery looking (unlike the Great British weather at the moment) 😞

Although these dishes are available in larger sizes the dimensions of these 'Individual' dishes are perfect for us: H5xW22xD14.5cm and my crustless quiche is still the right size to serve 2 people with a nice side salad.

The dishes are ideal size for small households and are great for baked pasta dishes or for roasting individual or small portions of vegetables, chicken or fish. They're also freezer, oven and microwave proof and dishwasher safe.

Mediterranean Crustless Quiche on a wooden trivet

By the way the cute Extendable Beachwood Trivet; in case you're wondering is from Stellar Cookware.

As I was saying, a crustless quiche has to be the easiest thing ever to make. All you do is chop a few veggies of your choice, gently fry onion until soft and starting to caramelise. If you are cooking for vegetarians be sure to use Vegetarian Cheeses.

Make your eggy mixture by lightly whisking eggs and add cheese, a little milk and season with salt, pepper and in my recipe add a pinch of Pimenton de la Vera which sounds all very exotic I know but it really is just smoked hot paprika and you can buy in in Sainsbury's 😉

Of course you're only adding a pinch so it's no way going to be hot or spicy tasting but if you're cooking for kids or simply don't fancy it, just add a little regular paprika. Failing that just add a tiny bit of salt and pinch of pepper to taste and be done with it.

You can buy these dishes and many other products over at Haus
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*If you scroll down you'll find a Printer Friendly Recipe Card.

Please don't buy the Pimenton de la Vera from this Amazon link as its over priced! It's only £2.50 in Sainsbury's. Just saying.

Preheat your oven to 200C/400F or Gas 6

Eggy Ingredients:
3 Eggs - Free Range of course and lightly beaten
120ml milk
100g mix of Cheddar and Mozzarella cheese - grated
Tiny Pinch of Salt
Pinch of Black Pepper
Pinch of Pimenton de la Vera Picante Hot (smoked hot paprika)

For the Filling:
Vegetable or Olive Oil for frying
1 Onion - finely sliced
1 Courgette (Zucchini) - sliced
1 Pointed Sweet Red Pepper - finely sliced
2 Tomatoes - sliced

Method:
Mix the eggy ingredients (saving a little of the cheese for later) together in a small bowl and set aside.
Heat up a little oil in a large frying pan and throw in the sliced onions. Cook over a very low heat for 10 minutes. Give them a quick stir and leave to cook for another 10-15 minutes; don't let them burn. You just want them to be soft and starting to caramelise. When they're done remove from the pan and  leave to cool completely.

Now wipe the pan clean and add a splash of oil and heat. Add in the courgettes and peppers and cook until soft. Remove and set aside to cool completely. Use this time to clear up!

Lightly oil your dish; ceramic, or glass as tin would get too hot and is lightly to burn the bottom of your crustless quiche.

Add the cooled veggies (excluding the tomatoes) to the egg mixture and stir. Pour into the prepared dish and top with the tomatoes and the rest of the cheese.

Quiche mixture in a yellow baking dish


Then into your preheated oven on the middle shelf for about 20-25 minutes. Check it's cooked when you can insert a skewer or sharp knife and it comes out pretty much clean as it will continue to cook once it's out of the oven so by the time it's on the plate it will be a perfect plate of veggie, cheesy goodness. Serve with a nice salad for an easy meal.


Quiche, Egg, Lunch, Dinner,
Baking, Lunch, Easy
French
Yield: 2
Author: Jan Bennett

Mediterranean Crustless Quiche

You make all of this earlier the same day; just prep and cook the veg. Make up the eggy mixture but don't mix the two together until you want to cook it. if you had it prepared and stored in the fridge you will need to remove it at least 30 minutes before to come to room temperature or the cooking times will be messed up.
prep time: cook time: total time:

ingredients:

The Eggy Mixture
  • 3 Eggs - free range of course and lightly beaten
  • 120ml milk
  • 100g mix of Cheddar and Mozzarella cheese - grated
  • Tiny pinch of salt
  • Pinch of black pepper
  • Pinch of Pimenton de la Vera Picante Hot (Hot smoked paprika)
For the Filling
  • Vegetable or Olive Oil for frying
  • 1 Onion - finely sliced
  • 1 Courgette (Zucchini) - sliced
  • 1 Pointed Sweet Red Pepper - finely sliced
  • 2 Tomatoes - sliced
Preheat your oven
  • 200C/ 400F orf Gas6

instructions:

How to cook Mediterranean Crustless Quiche

Method
  1. Mix the eggy ingredients (saving a little of the cheese for later) together in a small bowl and set aside.
  2. Heat up a little oil in a large frying pan and throw in the sliced onions. Cook over a very low heat for 10 minutes. Give them a quick stir and leave to cook for another 10-15 minutes; don't let them burn. You just want them to be soft and starting to caramelise. 
  3. When they're done remove from the pan and leave to cool completely.
  4. Now wipe the pan clean and add a splash of oil and heat. Add in the courgettes and peppers and cook until soft. Remove and set aside to cool completely. Use this time to clear up!
  5. Lightly oil your dish; ceramic, or glass as tin would get too hot and is lightly to burn the bottom of your crustless quiche.
  6. Add the cooled veggies (excluding the tomatoes) to the egg mixture and stir. Pour into the prepared dish and top with the tomatoes and the rest of the cheese. 
  7. Pop into your preheated oven on the middle shelf for about 20-25 minutes. 
  8. Check it's cooked when you can insert a skewer or sharp knife and it comes out pretty much clean as it will continue to cook once it's out of the oven so by the time it's on the plate it will be a perfect plate of veggie, cheesy goodness. Serve with salad.
Created using The Recipes Generator


Disclosure: Many thanks to Haus for sending me these dishes to review. All thoughts and opinions are my own. As always I was not required to write anything positive.

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Jan

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