I have been making the same quiche recipe for the past 20 years. I don’t usually use a base for my quiches as I really cannot see the point in doing so. When ever I am asked to bring a dish with to a tea party I always offer to do something savoury and a quiche is what I make. For my quiche recipe you can use any left over vegetables, or anything that needs using up. I love using spinach but you can use kale or Swiss chard instead. I think that sun dried tomatoes add a great depth of flavour and hand-in-hand with that goes feta. For this quiche I used mushrooms as the base ingredient. Recently, I was taking photographs of each stage of pastry making and I ended up with my pastry shell on the floor! Waste not, want not, is a good phrase to utter in these circumstances (not “oh bugger” as I did), and I rescued the base of the pastry. The dogs managed to help rescue the rest! I used the base to make a quiche – it tasted absolutely wonderful and for going out I will definitely make a base again. But, for just Dave and I, I won’t really bother. This quiche made a great breakfast for us when Dave last went racing.
Do you have a dish you always take with when you are asked to bake something?
- 15 g butter, plus extra for greasing
- 15 mls olive oil
- 250 g mushrooms, sliced
- Salt and freshly ground black pepper to season
- 35 g sun dried tomatoes, roughly chopped
- 60 g chorizo, thinly sliced
- 50 g frozen peas
- 50 g pipped olives, cut in half
- 2 eggs
- 160 mls milk
- 6.25 mls fine salt
- 1.25 mls dried tarragon
- 1.25 mls dried dill
- 100 g feta, crumbled
- Heat the butter and the olive oil in a large frying pan
- Sauté the mushrooms until they have a bit of colour
- Season to taste
- Add the sun dried tomatoes, chorizo and peas and cook until the peas are warm
- Adjust the seasoning and remove from the heat
- Stir in the olives
- In a bowl whisk together the eggs and milk
- Add the salt, tarragon and dill and stir in
- Preheat the oven to 180° Celsius
- When the quiche ingredients have cooled down, place them into a greased oven proof dish
- Cover with the egg mixture
- Top with the feta and bake for 35 minutes
- Allow to cool before cutting
Click on the links for conversions and notes.
What I blogged:
- two years ago – Friday’s Food Quiz
- three years ago – Slow Cooked Lamb Neck
- four years ago – Vanilla Purée
24 thoughts on “Quiche | Crustless Quiche Recipe”
Wow the vivid flavours in that quiche are making my mouth water. Chocolate and apricot tart is my most requested baking item to take to places.
That sounds like a great tart Sally!
That’s a great looking quiche, Tandy. Full of wonderful flavors.
I bring my chocolate amaretti cake to parties.
I must try that cake Ela, it sounds divine 🙂
Good to read that you could recover it! I usually bring sweets. I’m not sure why-mainly because I love making them I think! 🙂
I love making desserts as well, and eating them 🙂
This makes me smile, Tandy, because I never do a crust for my quiches either! 🙂 Your ingredients sound wonderfully savory. 🙂
I am so glad that I do not stand alone in this 🙂
Sounds and looks divine!! I also don’t usually make a base with my quiche – saves time. Sundried tomatoes have to be one of the best food inventions ever. 🙂
I also think sun dried tomatoes are the best!
I love chorizo Tandy, and this quiche looks beautiful and delicious. I was just asked yesterday if I could provide a dish for a Sunday brunch. This just might be it!
I hope if you make it that everyone loves it!
This looks amazing! I love the herbs you’ve added and the addition of feta sounds delicious!
Thank you Jess 🙂
Yummy recipe, Tandy. I like the fact that there’s no pastry. 🙂
That is the best part of the recipe for me as well AD 🙂
I must be honest I don’t often take freshly cooked dishes, I’m a keen shopper! But quiche is one of my all time favourites. I really like a butternut and feta, but I’d not turn down any other offered
That sounds like a great flavour combination 🙂
I would love to try this delicious quiche recipe 😀
So much flavour!
Choc Chip Uru
Hope you do Uru 🙂
There’s always something so comforting about a good quiche. With a salad, it’s one of my favourite lunches!