Fancy a quiche but rather not mess with pastry dough, blind baking, etc? Try this crustless ham and cheese quiche, also called an 'impossible quiche' for being impossibly easy to make. A good way to use up pieces of ham lying around in your fridge, it is something you can put together in a flash with just a few ingredients for a cheery breakfast or brunch. Use a loose-bottom pie pan if you have one or a well greased regular pie pan and the quiche comes out effortlessly without sticking after it's been baked. Serve with a few rocket leaves, or a side salad.
Serves 3-4
INGREDIENTS
- 5 large eggs (55g / 2oz each)
- ½ cup milk
- ½ cup cream
- a sprinkling of sea salt
- a few turns of freshly ground black pepper
- ½ teaspoon butter, for greasing the pie pan
- 100g / 3½oz ham, diced
- 1 cup grated cheddar cheese
- 1-2 spring onions, finely chopped
METHOD
- Grease a 23cm / 9" pie pan with butter.
- In a mixing bowl, whisk together eggs, milk, cream. Season with salt and pepper.
- Arrange ham, cheese and spring onion in the pie pan.
- Pour in egg mixture.
- Bake in a preheated 180°C/350°F oven for about 30 minutes until set and golden on top.
- Remove from oven and let it rest for 5 minutes. Run a cake slicer or rubber spatula gently around the edge of the pie to loosen. Cut into wedges and serve.
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