Family Dinners

Crust-less quiche

Nutrition and extra info

  • Gluten-free
  • Nutrition: Per serving

  • kcal401
  • fat34g
  • saturates18g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein19g
  • salt1.1g
  • Ingredients
  • Method
  • Ingredients

  • 20g butter, plus extra for the tin

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g chopped pancetta or smoked bacon

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly – the equivalent of streaky bacon. It has a deep, strong,…

  • 200g asparagus or broccoli, trimmed

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re…

  • 8 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150ml double cream
  • 80g gruyère or parmesan cheese

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • Method

    1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin. 

    2. Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.

    3. Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry. 

    4. Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre. 

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