If you want to cut out the workload of making pastry, just go crustless! This crustless quiche is a great lunch, or even brunch, dish which you can serve warm or cold.
SERVES 4
Preparation time: 10 minutes
Cooking time: 45 minutes
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Ingredients
- 1 knob of butter
- 1 stick of celery, chopped
- 1 small fennel, thinly sliced
- 1 onion, sliced
- 5 large eggs
- 250ml (8½fl oz) skyr or quark
- Salt and pepper to taste
- 100g (3½oz) shredded cheddar cheese
Method
1. Preheat oven to 200C/fan 180C/gas 6 and grease a medium ovenproof dish/pie dish with butter.
2. Add a knob of butter to a large frying pan and heat on medium. Gently fry the onion for five minutes, then add the celery and fennel. Fry while stirring for 10 minutes.
3. Whisk eggs and skyr together then season generously with salt and pepper. Mix in the cheese, then pour the egg mixture into the oven dish, then top with fennel mixture.
4. Bake for 35 minutes until golden on top and the centre barely wiggles. Don’t overcook, it will lose custardy-ness.
5. Remove from oven, and let it rest for five minutes.
6. Cut then serve with a simple side salad or veg.
