Quiche Without Crust

[Thermomixer]

Great idea on both counts - actually now I recall having made asparagus firttatas in the muffin tins - should be somewhere on here.

[Snoozie]

What can you use instead of gruyere?

[cathy79]

Whatever cheese you've got  .  I usually use cheddar.

[Sonan]

From memory, one of the old WW cookbooks had a crustless asparagus quiche??

That could possibly be one of my recipes I submitted and had published! 

Here it is (non thermomix) I haven't tried it in the thermy yet, but it would be easy to convert !

Asparagus and Fetta Quiche
3 eggs
375ml (one large can) evaporated skim milk
½ cup SR flour
60g reduced fat fetta cheese
6-8 fresh  asparagus spears, lightly steamed
4 slices Weight Watchers reduced-fat bacon,  thinly sliced
Salt and pepper to taste

Method:

Combine eggs, flour, salt and pepper and milk and whisk till smooth.  Spray a medium pie plate or quiche dish with cooking spray. Sprinkle the dish with the bacon and fetta cheese.   Pour egg mixture in dish and gently lay asparagus spears in a decorative spoke pattern on the top.  Bake at 180oc for 35 to 40 mins. 

[judydawn]

Good for you Sonan, anyone who can get their recipe published in WW is doing well.  Hope you were given credit for it though. Have printed this one out, sounds nice - light in calories too.

[Sonan]

thanks Judy - I worked for them for many years and have had several recipes published....only got $50 the first time and a free cookbook for the second lot - better than nothing I suppose and of course your name and photo in print is pretty cool !!

[judydawn]

I just realised WW could mean Weightwatchers or Women's Weekly Sonan - which one is it?

[Sonan]

Oh Weight Watchers !! LOL - I am so used to using that as an abbreviation I did not think it might be something else!! 

[judydawn]

At first I thought you meant Women's Weekly but the recipe was something Weightwatchers would put in their books so I began having doubts. 

[judydawn]

Sonan, I made this quiche of yours for lunch today to feed a friend who was doing a large job for us.  At first, when I cut it I thought it looked entirely different to any other quiche I have ever made (more custard like) but it was really tasty.  Only problem I had was removing it from my pyrex quiche dish so I would line the bottom of the plate next time to make it easier. Thanks for posting your recipe.

[Sonan]

Great Judy...yes, you do have to grease it well or line with baking paper
Did you convert to thermomix?

[judydawn]

Yes, a small part of it. Mixed the eggs, milk and flour in the TMX for 20 sec/speed 6. Microwaved the asparagus.

[NomesFog]

I've made this a few times from a Tupperware recipe called Impossible Quiche.

I've noticed that if you want to use a 'wet' ingredient like sliced tomatoes, if you lay it on top of the quiche as it's cooking it will not be so soggy and also it's very pretty and gives you a good guide to slicing it later!

[Chelsea (Thermie Groupie)]

Am just wondering if this would work cooked in my pizza cooker (in the frittata dish).  Has anyone tried an impossible quiche? I had a quick flick in that thread but couldn't see if anyone had.

[Kimmyh]

I am wondering this too Chelsea. I haven't tried it in pizza maker yet, but it's not that different from a frittata. Wonder if the egg would cook all the way through before the bottom burnt as the mix is usually runny.