Here’s a great little brunch or lunch dish to save the day. Whilst Donata is serving up those delicious Saffron Mashed Potato Pancakes, I‘ve got a Crustless Quiche in the oven. No crust means it’s gluten free and less work 🙌🏼. Lotsa’ cheese 🧀 means happy peeps all round. And as a bonus, use your leftover turkey and cheese and you’ve killed two birds 🦃 (no pun intended) with one stone.
Grate your leftover cheeses from TG day or use Gruyère - always a safe back up. No leftover turkey? No worries. We also loooove us some bacon or ham in this dish! Vegetarians in your crowd? Use mushrooms and spinach! Pescatarians in the house? Smoked salmon would be divine!
Serve with a salad and our Bloody Mary Cheers to the long weekend!
Crustless Quiche (serves 4-6)
1 tablespoon olive oil
1 medium onion, chopped
1/4 cup (45 g) grated Parmesan
1 cup (150g) leftover turkey, ham or cooked bacon, diced
1-1/2 cups (180g) grated cheese, Gruyère is always a safe bet, but whatever you have leftover works!
4 eggs
1 cup (235ml) heavy cream
1 cup (235ml) whole milk
1 tablespoon grainy mustard
Freshly ground pepper
Preheat the oven to 400F (200C). Add olive oil to a frying pan over medium heat. Sauté the onion until soft and translucent. Set aside.
Butter a 10” (25cm) pie dish or tart form. Sprinkle the dish with Parmesan to cover the bottom. Add the sautéed onion and turkey to the pie dish, distribute evenly. Sprinkle over the cheese.
In a large bowl, combine the eggs, cream, milk, mustard and pepper. Pour this over the rest of the ingredients. Bake for 25-30 minutes until a little nudge gives a satisfying jiggle in the middle.
Remove from the oven and allow to rest for 5 minutes before cutting into it.