Yum!

I hope you come up with some delicious new fillings. I am getting a little tired of my old tried and trusted ones. Let me know!

Quiche without crust or fuss

Filling 1: Caramelised onions and blue cheese:

1. Slice two large white onions thinly and fry slowly for a long time in a little oil stirring often
2. Once they are soft (10 minutes or so), add some sugar – a pinch or a dash of balsamic vinegar for taste and colour
3. Add to pie dish with broken up pieces of your favourite blue cheese (about 200g)

OR

Filling 2: Sunday night tomatoes and basil (The tomatoes will need to be made in advance and are a lovely thing to have in your fridge. We eat them as snacks on crackers, on sandwiches and in pasta sauces or as an ingredient to this quiche.)

1. Cut a punnet of cherry or Romanita tomatoes in half.
2. Sprinkle with a lot of salt and pepper, a little olive oil and a pinch of sugar (add herbs if you like)
3. Put in the oven at 180 degrees and cook for about 45 minutes. Then turn oven off and leave them in until oven is completely cool. Refrigerate.
4. Add some of your SN Tomatoes and about 10 torn up basil leaves to a pie dish

To either filling add 250g grated cheddar cheese.

Then mix together:

2 heaped tablespoons of self raising flour.

4 eggs

150ml milk

1 teaspoon mustard

Salt, pepper and some grated nutmeg

Pour this mix over the filling of your choice, bake at 180 degrees for 45 minutes or until set and brown on top.

Serve warm or cold.