I make quite a lot of quiche. In fact I just calculated that, since opening the café, I have made approximately 400 of them! That really is quite a lot of quiche…
We have some kind of quiche or tart on the menu every day at bun scuffle; perhaps with a shortcrust base, a puff pastry base or maybe even with a filo base but the crustless quiche is by far the most popular. It is loved by those who need to choose a gluten free lunch but also by those who just want a lighter option.
Now, I have to confess that it does cause a little confusion at first – people read it on the menu and don’t always know what to expect. I have lost count of the times when I have been asked “A crustless quiche? Isn’t that just an omelette?” In case you were wondering the same thing – no it is not. It is a quiche – just without the pastry.
A quiche is made with a mix of eggs and dairy whereas an omelette is made with just eggs. I make the café quiches using crème fraiche but you can also use double or single cream. In fact a quiche is a really good way to use up odds and ends of dairy products and I have made it using a mix of cream, crème fraiche, yoghurt and soured cream (I really do hate waste) with no detriment to the flavour or texture at all.
When I first started making quiches I was a little overwhelmed by the number of different recipes – the ratio of eggs to dairy can vary quite significantly. I experimented and found that too much cream stops the quiche from setting whilst too much egg makes it a bit bouncy and rubbery. This recipe will give you a light and fluffy quiche with a good set.
I would say that this recipe is foolproof but we are all capable of being foolish from time to time. I recently received an order of quiche from a regular customer but when I went into the kitchen I couldn’t find it! Then I remembered – when the timer went off that morning I decided that the quiche needed another 5 minutes. With some trepidation I opened the oven door to find something that looked like a dessicated, dried out Yorkshire pudding. Oops. If you can just avoid leaving yours in the oven for 4 hours you will probably be fine…
I have included a range of suggested fillings / flavourings but feel free to experiment. It’s great way to use up leftover vegetables or even scraps of cheeseboard cheeses. Just go a little easy with the cheese or the quiche can end up a little greasy.
450 ml Crème Fraiche
Salt & Pepper
Roasted red pepper and goat’s cheese (1 Sliced roasted red pepper and 150g firm goat’s cheese – sliced).
Mushroom and gruyere (1lb / 450g mixed, cooked mushrooms [sliced where appropriate] with 150g grated gruyere).
Pea, Parmesan and Spring Onion (A generous handful of frozen peas, 50g finely grated parmesan and 6 spring onions [finely chopped])
Quiche Lorraine (200g /7oz cooked ham or bacon cut into strips, 10-12 cherry tomatoes – halved, 150g grated mature cheddar).
Pre-heat oven to 180°C / 350°F / Gas Mark 4.
Lightly grease an 8” / 20cm round or square oven proof dish.
Whisk together the eggs and crème fraiche. Season with a good grinding of black pepper and a little salt. Pour into the oven dish. Add the filling of your choice.
Bake in the centre of the oven for 40 minutes. When done the quiche will be set but still have a little wobble. It will rise and puff up a little like a soufflé but this will drop almost as soon as it comes out of the oven.
You can eat this quiche hot, at room temperature or chilled – whichever you prefer.