Crustless (gluten-Free) quiche
This is a BBC recipe by Sunil Vijayakar, which I’ve customised to make it vegetarian and to limit the need for chopping. It’s fast to make and you can really add whatever flavours you fancy.
You will need:
Frying pan
Big bowl (I use one with a handle, which is easier for pouring)
Electric whisk
Cheese grater
Scissors
20cm overproof dish or tin (I use a brownie pan)
Tablespoon
Teaspoon
Ingredients:
8 free range eggs (to serve 4 people)
100g grated hard cheese (such as Cheddar) or buy ready-grated
Half a pack (about 100g) of white or chestnut mushrooms (or ready-sliced mushrooms)
About 2 tablespoons of fresh chives
1 teaspoon of asafoetida
About three vegan “bacon” rashers (I used half a pack of “This isn’t bacon”) or about 100g of fake lardons
One tablespoon olive oil
Salt and pepper, for seasoning
To make:
Preheat your oven to 180C/ 160C fan/ Gas 4.
Take about a teaspoon of oil and rub it around your ovenproof dish or tin.
Peel or wipe your mushrooms clean and chop into thin slices.
Chop your fake bacon, if using, into 0.5 cm pieces.
Grate your cheese, if using.
Use scissors to cut the chives into small pieces.
Put the rest of the oil into a frying pan and heat for a minute at a medium temperature before adding your fake bacon and sliced mushrooms.
Cook the fake bacon according to packet instructions - I find this is usually about 5 minutes and the mushrooms will be ready then too.
Put half the mixture into the ovenproof dish and leave the rest in the pan, off the heat.
Crack the eggs into a bowl and whisk until bubbly.
Add a small amount of salt and pepper (such as half a teaspoon of each) and mix in.
Add the asafoetida, chives and half the bacon-mix to the eggs.
Add half the cheese to the egg mix.
Pour the egg mix into the ovenproof dish.
Add the rest of the bacon-mix.
Sprinkle the rest of the cheese on top.
Bake for 30 to 35 minutes, until just set and golden.
Serve with your favourite sides!