No pastry quiche! Wowzers!

[Wookey]

I just made this for my tea and I thought I'd share it, it was scrummilicious.

Wookey's Amazing No Pastry Quiche!~

You will need:
A quiche tin
lots of spinach
a tub of cottage cheese
3 eggs or so
S+P

Now, all you do is wilt the spinach, butter the quiche tin, squeeze all the water out of your spinach and take it in little balls and flatten them out onto the quiche tin (see, that's instead of the pastry!).

Next, whisk your eggs, add the cottage cheese and seasoning, and pour into your spinach casing.

Pop in the over at 170 degrees until it's golden brown and done to a skewer.

(I actually added caramelised onions to the mixture, and popped some sliced tomatoes on the top towards the end, you could add almost anything....)

I ate mine with tomato and avocado salad, and hot corn on the cobs.

Really easy, really low fat, and good for gluten allergy types.

 

[i_hate_beckham]

Yum sounds delicious. Pastry is always the most rubbish bit of quiche.

 

[lynne8]

Sounds great Wookey! I friend of mine makes a great quiche with a shredded potato crust, not good for you but tastes great.

I use a similar recipe to yours, except without the cottage cheese and I use liquid eggs (sorry, but it whips up lighter) and add a bit of parmesan, make them in muffin cups and they are great for breakfasts when you are trying not to eat bread and all those other horrible carbs.

 

[i_hate_beckham]

A friend of mine makes a great quiche with a shredded potato crust, not good for you but tastes great.

Oh please post how to make that!!!

 

[lynne8]

Oh please post how to make that!!!

I'll get her to dig it up, it involves swiss cheese, mushrooms, and very finely chopped ham. If I can't get in touch with her I'll find something similar

 

[Iguana]

I use liquid eggs

What are liquid eggs?

 

[blues]

Just wanted to say thanks to Wookey. Eldest blueslet is gluten intolerant and I passed on the recipe with a few ideas for adaptation too.

 

[lynne8]

Not meaning to hijack your thread Wookey!
I did say this is not healthy

Ham and Cheese Quiche with Hash Brown Crust

Ingredients

3 cups peeled and grated Idaho potatoes, squeezed dry in towels 1 tablespoon melted butter
1/2 plus 1/8 teaspoon teaspoon salt
1/4 cup finely grated Parmesan cheese
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon freshly ground black pepper
1 cup grated Gruyere or Swiss cheese
4 ounces black forest (or other kinds) ham, chopped finely

Directions

Preheat the oven to 425° F. Lightly grease a 9-inch round glass pie pan and set aside.

In a medium bowl, combine the potatoes, butter, and 1/8 teaspoon of the salt and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pan, spreading with your fingertips to evenly cover the bottom and up the sides. Bake until the potatoes are set and golden brown, 22 to 25 minutes.

Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 350° F.

In a medium bowl, beat the eggs. Add the half-and-half, remaining 1/2 teaspoon salt, and pepper and whisk to combine. Add the Gruyere and ham, stir, and pour into the prepared potato crust. Bake until the center of the custard is set but still slightly soft, puffed, and golden brown, about 30 minutes.

Transfer to a wire rack and let cool for 20 minutes before serving. Slice and serve.

 

[lynne8]

What are liquid eggs?

They come in a milk carton thingy, just whites, or a mixture of yolk and whites, they beat up foamy (more white than yellow) in the mixed ones, I'm not saying they are better than eggs, they aren't nothing better than a fresh egg!! but if you want to up your ratio of white to yolk, it saves using 3 egg whites and dumping the yolks (not that I would waste egg yolks ). they are actually better than real eggs in the egg muffiny thing as I described in my previous post .

 

[hattie]

well wookey, i made your recipe last night and it was delicious! i admit to adding courgette, garlic and peppers along with the onions. also how much bloody spinach do you need to line the whole dish - i had a big bag and it only stretched to the bottom.

here is the result (the uninitiated may thing it looks unappetising - good, no greedy buggers going to want to share it with me then)

i hope you will suggest further recipes?!

 

[Wookey]

omg Hattie I'm well impressed! Someone used my recipe!!!

Yes, big word of warning on the spinach - it takes loads!! I used a 7inch quiche tin and it took a good kilo of spinach to line. But I was quite amazed at how well it all held together, and was dead easy to slice and keep a nice thick gren base to each slice.

I like the peppers idea - might be nice to roast them beforehand to concentrate the flavour, and do a red pepper middle layer to contrast with the dark green base??

 

[Wookey]

Just wanted to say thanks to Wookey. Eldest blueslet is gluten intolerant and I passed on the recipe with a few ideas for adaptation too.

You're welcome, hope they enjoy it!

 

[Wookey]

Nice recipe Lynne!

You could substitute the ham for chanterelles, or some nice mushroom, and you'd have it veggie too!

 

[WouldBe]

Isn't a quiche without the pastry just an omlette?

 

[Donna Ferentes]

This could be a godsend. My girlfriend can't eat flour-based stuff.

 

[The Groke]

Yum sounds delicious. Pastry is always the most rubbish bit of quiche.

Wah? Pastry is teh l33t!

I like to just gnaw on pastry on its todd.

 

[miss minnie]

Looks great!

I've been known to knock up quick quichelets using a bread base. Cut off the crusts, butter on one side and use to line the dish butter side down. Can bake straight away for a crispy base or put the filling in and leave in fridge for an hour so it soaks into the bread and makes a sort of 'french toast' type base. Especially good for small, individual quiches.

 

[madzone]

They do a similar patryless quiche at slimming world. I'd forgotten that I actually used to like it

 

[Hocus Eye.]

Wookey

What do you mean by wilt the Spinach. To me a plant wilts when it is left without being watered and goes floppy. You must mean the opposite. Is this some Mancunian language variant.

I would try that recipe if I had some spinach, and some eggs, and cottage cheese. I have some S and P in S and P grinders. I am not a vegetarian but lots of vegetarian recipes are just so much more imaginative, and I have some vegetarian recipe books.

 

[spanglechick]

They come in a milk carton thingy, just whites, or a mixture of yolk and whites, they beat up foamy (more white than yellow) in the mixed ones, I'm not saying they are better than eggs, they aren't nothing better than a fresh egg!! but if you want to up your ratio of white to yolk, it saves using 3 egg whites and dumping the yolks (not that I would waste egg yolks ). they are actually better than real eggs in the egg muffiny thing as I described in my previous post .

i don't think they sell that in the UK

<waits to be proved wrong>

 

[wtfftw]

ah ha! I thought I couldn't do this without a quiche dish but I do have other pots. I reckon once I buy some spinach type stuff and other ingredients I'll probably give this a go.
Reckon it would work with kale? Not that I have any but my mum tries to give me the stuff and I've run out of things to do with it.

 

[trashpony]

Wookey

What do you mean by wilt the Spinach. To me a plant wilts when it is left without being watered and goes floppy. You must mean the opposite. Is this some Mancunian language variant.

I would try that recipe if I had some spinach, and some eggs, and cottage cheese. I have some S and P in S and P grinders. I am not a vegetarian but lots of vegetarian recipes are just so much more imaginative, and I have some vegetarian recipe books.

Wilting spinach is a cooking term - it means just putting it in a pan over low heat with no water until it goes soggy and limp. It's very, very quick - stir the pan and it won't burn.

 

[Wookey]

^^^

That's it Hocus. I was using a cookin' term.

 

[blues]

@ self: Not quite a quiche! Gluten free substitutes in the shops are frankly shit, so I play about trying to come up with something gluten free, veggie and edible quite often.

Taking Wookeys basic recipe above, I substituted aubergine for the spinach. What's the worst that could happen, savoury upside down cake stylee quiche I thought!

Wrong! It's revolting.

I shan't be releasing my gluten free veggie range on an unsuspecting world for a while yet

 

[wtfftw]

@ self: Not quite a quiche! Gluten free substitutes in the shops are frankly shit, so I play about trying to come up with something gluten free, veggie and edible quite often.

Taking Wookeys basic recipe above, I substituted aubergine for the spinach. What's the worst that could happen, savoury upside down cake stylee quiche I thought!

Wrong! It's revolting.

I shan't be releasing my gluten free veggie range on an unsuspecting world for a while yet

Do it with kale next. G'waaan, then let me know the results. Or cabbage? is that too solid?

 

[Wookey]

@ self: Not quite a quiche! Gluten free substitutes in the shops are frankly shit, so I play about trying to come up with something gluten free, veggie and edible quite often.

Taking Wookeys basic recipe above, I substituted aubergine for the spinach. What's the worst that could happen, savoury upside down cake stylee quiche I thought!

Wrong! It's revolting.

I shan't be releasing my gluten free veggie range on an unsuspecting world for a while yet

Well, blues, the terminal dieter who inspired the spinach recipe said she had used sweet potato, aubergine (I think you have to be a fan of aubergine) and also long strips of courgette to make the base. I'm saddened to hear the aubergine way wasn't too great for you.

I think big savoy cabbage leaves, blanched until they're floppy and maleable, might make a nice base.

If anyone else uses a new base for this, let us know how it goes!

 

[madzone]

Well, blues, the terminal dieter who inspired the spinach recipe .............

Aha!! I knew it. It is the Slimming World recipe. Wa ha - you're all eating Slimming World food

 

[madzone]

Aha!! I knew it. It is the Slimming World recipe. Wa ha - you're all eating Slimming World food

You'll end up looking like this:



Not that she's a bad looking woman I hasten to add but I can't say it looks like the weight loss programme she devised and is making millions from is working very well for her.

 

[Wookey]

Aha!! I knew it. It is the Slimming World recipe. Wa ha - you're all eating Slimming World food.

It must be the same one, my friend spent years at Slimming World.

From Margaret Miles Bramwell's biog:

In 35 years, over 3 million slimmers have attended Slimming World groups and lost a total of 60 million pounds

That's 60 million 'lbs' one assumes.

 

[blues]

I think big savoy cabbage leaves, blanched until they're floppy and maleable, might make a nice base.

In the oven now. I cut out the central vein tho to make it more flexible. However, the egg mix still sank through so I'm not hopeful unless it rises through the same gaps it found on the way down!

Edit: Came out better than I expected, but looks like an open omelette with egg on the bottom instead of the cabbage.