Pastry Free Quiche

asparagus-quiche-with-spaghetti-squash-73789669

Ingredients


20g butter, extra to grease tin
1 onion diced
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 eggs
150ml double cream
80g gruyère or parmesan cheese

Method


  1. Heat the oven to 180C. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin
  2. Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until soft and translucent
  3. Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry
  4. Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture
  5. asparagus-quiche-with-spaghetti-squash-73789667 Pour into the tin and add the veg and remaining cheese
  6. Bake for 25-30 mins or until golden brown


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