This is an extremely versatile crustless quiche recipe and one that you’ll be happy to have in your repertoire for quick, easy evening meals.
The recipe I’ve added below is to make from it scratch, but I’ll let you in on my secret. Using up leftovers is a great way to provide a quick and satisfying dinner. Do you often have leftovers? When the kids come over, I often make a roast – maybe you do too. It’s easy, just throw everything in the oven and leave it to cook.
After all, I want to spend time with my family, not standing in the kitchen cooking dinner. I do all sorts of roasting or slow cooking in the oven, so it’s not boring for them.
Making crustless quiche is like having a night off from cooking, so I PLAN to have leftovers. We don’t always get leftovers, but I do try by making a little extra, and then saving the xtra in the fridge (either for a meal over the next day or day, or in the freezer for when I need a quick meal).
Here’s the crustless quiche base (just add leftovers):
- 200g eggs (that’s 4 extra-large at our place)
- 430g milk
- 75g plain flour (all-purpose)
- Salt and Pepper to season
Method: Weigh all the ingredients into a bowl and whisk to combine. Pour it over your leftovers plus add some cheese and bake. Too easy.
The ingredients used in my Crustless Quiche:
- Cheese: I use any medium-hard cheese, it needs to be grated or finely milled in the Thermomix.
- Butter: Using a little bit of butter will help with flavour oil, use it to grease the pie dish too if you like.
- Bacon: This isn’t mandatory but it is nice for flavour. If you have leftover meat add some of that. cut it into cubes or strips
- Onion: I know some kids freak out when they see a bit of onion, although leaving it out will change the flavour. I always say, If your child won’t eat onion chop it really small and cook it until it’s soft and golden. Hide it as best you can.
- Parsley: Optional of course but this recipe doesn’t have any other greens. I love to add things like leftover broccoli, spinach, etc to my crustless quiche.
- Cherry Tomatoes: Another optional veg. Here you can swap them out for leftover, sweet potato, carrot, or chopped capsicum. Whatever you like!
How to serve your crustless quiche:
I usually serve it with salad, but in this picture, I’ve added salad and chips this particular image has leftover roast lamb in it. You could serve it with a protein if you wish or even more cooked vegetables. On the odd occasion, I’ve served it with bread for lunch.
The recipe I’ve added below is for making one from scratch, but the above is just another way you can make this versatile quiche.
5 stars tells us you love the recipebecs-table.com.au
- 1 Thermomix
- 120 g cheese chopped into small squares I use any medium-hard cheese I have in the fridge
- 25 g butter
- 1 small onion peeled and quartered
- 1 hand full of parsley
- 4 slices of bacon chopped into bite-size pieces
- 6 cherry tomatoes sliced into ¼’s
- 430 g milk
- 4 eggs
- 75 g plain flour
- Salt and pepper to season
- Preheat the oven to 180c
- Grate the cheese in the TM (Thermomix) bowl on speed 8 for 6-8 seconds and set aside
- Add the small onion and parsley to the TM bowl chop for 2 -3 seconds on speed 6
- Add butter and bacon and sauté for 2 mins/100c/speed 1 (MC off).
- Add milk and eggs first then flour, cheese salt and pepper. Stir to combine on reverse speed + 2 for 10 seconds or so.
- Pour the mix into a pie dish. I like to use glass here, so it browns nicely on the bottom too.
- Scatter the tomatoes on top.
- And bake until golden brown and set. This should take 30 to 40 mins depending on your oven.
Want to know more?
Maybe you’d like to team the quiche with some air fryer chips. They taste great and are a healthier choice for chips.