This crustless quiche is a new version of the Cheesy Crustless Pie that I had adapted a while ago. I was keen to reduce the amount of olive oil and flour used, 100 g olive oil seemed excessive and the result is a spongier slice crammed with vegetables.
In fact, when it comes to the vegetables, I have started reducing the amount of red pepper and adding carrot, I actually think it could take more carrot and possibly tomatoes.
It’s ideal for lunch boxes, sandwiches, parties and to have al fresco with a lovely salad. I particularly like it as a snack with a cup of coffee, elevenses anyone?
I don’t have a quiche tin to try it in so, if you do, do try it and come back to let me know how you get on please. Next time I may make individual portions in the muffin tin to see how they turn out.
By the way, if you still don’t know what a Thermomix is (despite me banging on about it rather regularly), this post
will tell you all about it. If you live in the UK and you already have a
Thermomix or are considering buying one, I run the wonderful and very friendly Thermo Cooking UK with Feisty Tapas Facebook group. Come join the Thermie chat and, while at it, find me on Instagram (I do go on about Thermie a lot on there but also share other snippets of daily life).
Crustless quiche in the Thermomix
Serves: 6 with a good salad or just use it as snacks, breakfast with a coffee, elevenses (I particularly like the latter with a cup of coffee)
- 15 g cooked ham (yes, I may try it with chorizo one day), you can use any amount up to 150 g really, this time I was very short on ham (try cooking your own ham at home, it’s really easy, with my cranberry ham and cider ham recipes)
- 80-100 g onion
- 200 g courgette (some of you call it zucchini)
- 1 red pepper (some of you call it red capsicum)
- 50-80 g carrot (I think we all give it the same name)
- 6 tinned anchovies (optional)
- A couple of twists of the pepper mill
- 4 large eggs
- 35 g extra virgin olive oil
- 100 g plain flour
- 1 teaspoon baking powder
- Baking paper
Small bowl, large mixing bowl, chopping board, spatula, Thermomix TM31, oven tray.
- Preheat the oven to 200º C / 190ºC in a fan oven / gas mark 6.
- Chop the cheddar: 8 seconds, speed 7. Reserve.
- Chop the ham: 3 seconds, speed 4. Reserve in the large mixing bowl.
- Place in the Thermomix the onion, courgette, red pepper, carrot and anchovies with a couple of twists of pepper: 5 seconds, speed 4. Empty into the bowl where you previously placed the ham.
- Do not wash the bowl, add the eggs (after cracking them of course) and the 35 ml extra virgin olive oil: 10 seconds, speed 5.
- Add the flour, baking powder and half of the cheese: 10 seconds, speed 3.
- Add the reserved ham and vegetables: 10 seconds, speed 3.
- Cover a baking tray with parchment/baking paper. Pour the mixture,
ensuring the thickness is even, it’s easy if you just spread it with a
spatula. Sprinkle the rest of the cheddar and place in the centre of the
preheated oven for 25-30 minutes.