Thursday 16 March 2017

Cheese-free Quiche

No real reason for the lack of cheese (or cream) other than the fact that I was using up stuff in the house, and cheese and cream were not in the fridge.

This really was a bit of a "throw it in" recipe... I'm doing a big baking session next week for a bake sale, so wanted to clear out anything old and make some space. Tomatoes, bacon, a handful of mushrooms? Yeah, slap them in! That's the beauty of quiche...most things will work. I could probably call this a "low fat" quiche, however I don't want to try and convince anyone it's healthy!

It's good to know that  you can do the quiche filling without's slightly lighter, and I noticed it didn't brown quite as quickly (I'm always slightly nervous about a runny quiche!)

Cheese-Free Quiche - Recipe

Shortcrust Pastry

I did a batch of my basic shortcrust pastry, and then used it to line a 23cm deep flan tin. This was blind-baked for 12 minutes, then another 7-8 minutes to dry out the base. While you are blind-baking the case, you can prepare the fillings

Filling Ingredients

  • 100g smoked back bacon
  • 3-4 large button mushrooms
  • Half an onion
  • 1tbsp sunflower oil
  • 4 tomatoes
  • 1 large eggs
  • 300ml full fat milk
1)  Cut the bacon into thin strips

2) Put the oil in a frying pan over a medium heat

3) Put the bacon in the frying pan, and cook for 3-4 minutes, stirring regularly

4) Slice the onion, and add to the pan. Cook for another 3-4 minutes

5) Slice the mushrooms, and add to the pan. Cook for another 3-4 minutes

 6) Leave the pan to cool

7) Slice the tomatoes into slices about 5-7mm thick

8) Put the milk and eggs into a large jug, and whisk together


1) Turn the oven to 160'C

2) Put a layer of tomato slices over the bottom of the blind-baked pastry case

3) Empty the cooled contents of the frying pan over the tomato layer, and spread out evenly

4) Place the remaining tomato slices  decoratively over the top of the filling

5) Carefully pour the egg mixture into the pastry case until it has almost reached the top

6) Bake in the oven for 30-40 minutes, until the edges of the egg mixture has turned slightly golden, and the centre is set

7) Remove to a wire rack to cool completely