For as long as I can remember my mum has made this quiche for our family. She’d sometimes have to make 2 so we’d have lunches for the next day but usually they both wouldn’t see the night out. This recipe is just the basis to a great crustless quiche. Mum has added all sorts of stuff to it before to use up ingredients we had on hand, like tomato, mushrooms and chorizo, so feel free to add what ever you like!
- 8 xlarge free range eggs
- Salt and pepper to taste
- 1 cup milk
- 1 cup thickened cream
- 3/4 cup plain flour
- 1 cup cheese of your liking (optional but it gives it a nice golden crisp outside)
- 6 rashers of bacon, diced. Or 150g diced bacon
- 2 tsp fresh parsley, finely chopped
- Cook bacon in a fry pan till nearly crispy. Set aside to cool slightly. Preheat oven to 170ºc.
- Grease a quiche dish. In a big bowl whisk the eggs and season to your liking with salt and pepper. Add the milk, cream and cheese and whisk till well combined. Then whisk in the flour, parsley and bacon. Pour the mixture into your greased dish, sprinkle a little more cheese on and bake for about 45-55 minutes, or until risen and golden on top and no longer jiggles in the centre. Let it cool down for about 10-15 minutes. It will deflate, so don’t worry about it if it does.
- Serve with salad or steamed vegetables.