I may or may not be drooling while I am writing this. . .
This is the easiest, yummiest crustless quiche you can make. I made it and cooked them in muffin pans for the cutest addition to my birthday breakfast with friends. I can’t remember where I found it, but it has been in my file of favourites for a while and it is a great way to sneak in those extra veggies.
- 15ml (1 T) olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 125g (1/2 packet) bacon, diced
- 200g spinach, chopped
- 200g baby marrows, grated (or chopped)
- 200g ricotta cheese, crumbled
- 200g Cheddar cheese, grated
- 60ml (1/4 c) finely chopped fresh parsley
- Salt and black pepper
- Your favourite spices (we always add a secret spice)
- 6 eggs
- 250ml (1 c) self-raising flour, sifted
You can change it according to your personal preference. I always add extra cheddar, ricotta, bacon and spinach. I also sometimes use less onion and garlic (especially when I double the recipe).
- Preheat the oven to 180 C.
- Grease a 20cm square cake tin, glass pie dish or muffin tray.
- Heat the oil and stir-fry the onions, garlic and bacon until golden.
- Mix the onion and bacon mixture, spinach, baby marrows, ricotta cheese, Cheddar cheese and parsley.
- Season with salt and pepper (and your secret spices)
- Whisk the eggs and add to the vegetable mixture.
- Mix in the flour and turn the mixture into the prepared tin/s.
- Bake for 35-40 minutes or until golden and done (or +-20 minutes for a muffin tray).
- Cool completely.
- If baking a large quiche, cut it into squares. You can freeze the leftovers.
What is your favourite Quiche ingredient? Tell us in the comments below.