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Easy Crustless Quiche


Easy Crustless Quiche

6 Servings


  • 20g butter , plus extra for the tin
  • 1 onion , finely chopped
  • 100g chopped pancetta or smoked bacon
  • 200g asparagus or broccoli, trimmed
  • 8 large eggs
  • 150ml double cream
  • 80g gruyère or parmesan cheese


  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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