Crustless quiches are easy, simply slice some potato very thinly and place in the quiche dish as you would a crust and bake for 10-15 minutes until fork tender. Remove from oven and allow to cool slightly.
GF Red Pepper, Spinach and Feta Quiche
1 cup half milk and cream
5 eggs
1/2 teas salt
1/2 teas pepper
1/2 teas dry mustard
1/2 cup roasted red pepper
1/4 cup crumbled feta
2 cups fresh spinach chopped
1. Preheat oven to 375deg
2. Bake prepared potato crust until fork tender. Cool
3. Whisk together eggs, milk, cream, salt, pepper, dry mustard.
4. Layer spinach on cooled crust, then add a layer of crumbled feta. Pour over the milk mixture.
5. Bake for 45-50 minutes until the top starts to brown slightly.
Broccoli Cheddar Quiche
6 eggs
1 cup half milk half cream
1 teas garlic minced
1/2 teas salt
1/2 teas cayenne pepper
1 cup cheddar cheese grated
3 cups broccoli florets chopped
1. Preheat oven to 180 deg C
2. Bake crust until fork tender
3. In mixing bowl, whick eggs, milk, garlic, salt, and cayene pepper. Then stir in the cheese
4. Arrange chopped broccoli florets across the bottom of the crust
5. Pour the egg mixture over the broccoli
6. Bake for 40-45 minutes