Simple Crustless Quiche

So, I finally got my quiche cooked to perfection (I'm sure it's the new dish! Bought at Clicks, if you're interested) and here is the long awaited recipe :) I like this because it's a really easy to prepare and pretty healthy meal (since there's no calorie-filled crust!)!



Ingredients (I don't know how many this'll serve ... mebbe two, three at a max):

• 1 cup milk
• ½ cup flour
• 1 teaspoon baking powder (or you can just use self-raising flour, up to you)
• 2 eggs
• salt/pepper (I prefer to just use a few grinds of the Hot Chili seasoning from Woolies)
• 1 cup A sprinkle of grated cheddar cheese

(NOTE: for this recipe I'm going to include the "filling" ingredients I used last night, but really this is the section you can go wild and get creative on!)

• 2 cups chopped spinach
• 1 wheel of goat's milk feta
• 6 or 7 sliced sun-dried tomatoes
• 2 slices of chopped pastrami

Cook all necessary "filling" ingredients (with the above ingredients, that's only the spinach). When cooked, leave to cool in a mixing bowl. While the cooked filling is cooling, mix your base ingredients (the milk, flour, eggs, baking powder & seasoning) in another mixing bowl. Use a fork to mix these ingredients, you do not need to over-mix it just ensure the egg is mixed in completely and the most of the flour bubbles are gone. Stir in ¾ of the cheddar cheese (Note: I didn't do this because I'm adding feta to my filling, use the recommended cheddar quantity if there's no cheese in your filling)

By now your cooked filling should be cool. Crumble the feta cheese on top and combine with your hands (messy!). Mix in the sliced sun-dried tomatoes and pastrami (this is completely optional if you're not a carnivore ... but Varen insists!). Spray and cook your quiche dish (this is the bit I usually forget!), put your filling in first and then add the liquid base. Feel free to smoosh it around to ensure all the filling has been covered by the liquid. Now sprinkle on the remaining cheddar cheese.

Bake in a 200°C oven for 15 - 20 minutes (depending on the size & shape of your dish this may vary but generally testing the baked-ness with a knife is probably the way to go after around 15mins). Leave to cool for 5 mins (if you can!) and enjoy!

We have yet to find out if this works as a left-over the next day, simply because there's never been a scrap left :) It's a winner!