ELIZE’S CRUSTLESS QUICHE LORRAINE
“Nog ‘n japtrap ete as jy skielik gaste kry…”
- cooking oil spray
- 2 onions, finely chopped
- 125 g bacon, chopped (I added some extra smoked ham)
- 8 eggs
- 300 ml single cream
- 2 tablespoons fresh chives, finely chopped
- 1 cup cheddar cheese, grated
- salt and pepper, to taste
- 2 tomatoes, thinly sliced
- extra chives, finely chopped for garnish
Spray a shallow round oven proof flan dish (approximately 25 cm or 6-cup capacity) with oil. Pre-heat oven to 180 °C. Spray a non-stick frying pan with oil and add the onions and bacon. Cook, stirring until the onions are soft and transparent. Remove the mixture from the pan and spread it over the base of the prepared flan dish. Place eggs, cream, chives and cheese in a large bowl and whisk until all ingredients are combined. Season with salt and pepper to taste and pour over the onion mixture in the flan dish. Arrange the tomato slices over the top. Bake 40 minutes or until it is just set and golden. Cool for five minutes before garnishing with extra chives and serve.
Also good to serve cold. Any of your favourite ingredients can be added like spinach, ham, asparagus etc.
Recipe: Amanda Conradie
Photo: Elize de Kock
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