Quiche | Crustless Quiche Recipe

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?



Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime


  • 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


You can use any vegetables that you want for this dish.

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