Crustless quiche...

I love a nice quiche. But sometimes I just don't have enough time/strength/patience to make the pastry for the base. This quiche is one without the bottom. It's super quick to make and very tasty. Something between an omelet and a quiche. You can easily change the ingredients/flavor of your crust less quiche to suits your taste. Feel free to experiment, for ex. substitute ham for tuna or maybe for salami for a little bit of a kick. You can make it also completely vegetarian - by simply not adding any meat to it. Then I would try things like chopped mushrooms, diced peppers or even broccoli and asparagus!

crustless quiche

How to make it...
- 80 g self raising flour
- 50 g butter
- salt & pepper
- 1 medium onion, sliced (I like to caramelize the onion on a bit of butter, instead of using raw in this recipe)
- 120 g chopped ham (or mix of ham, salami etc.)
- 120 g grated Cheddar cheese
- few (about 5) cherry tomatoes, halved
- 3 eggs, beaten
- 300 ml milk
- pinch of dried or fresh mixed herbs

Preheat oven 180°C. Lightly butter a 20cm/23cm flan dish.
Put flour, butter, salt and pepper into a bowl. Rub ingredients with finger tips until mixture resembles bread crumbs. Add the onion, ham, cheese and mix well.
Beat the eggs, milk and mixed herbs together and pour into dry ingredients. Gently stir until everything is well combined and there are no lumps.
Pour into the prepared dish, place the halved tomatoes evenly on top, sprinkle with some reserved cheese and gently place in the oven. Bake for 30 to 40 minutes until risen and golden brown. Serve warm on its own or with a salad.