Easiest Cheese & Onion Quiche
A simple but luxurious crustless cheese & onion quiche recipe with a mix of three delicious cheeses for maximum flavour. This makes the perfect vegetarian picnic or party option! The recipe has no traditional pastry crust, but we use a clever technique to help it form its own crust.
Butter for pan 1 large brown onion, finely minced 4 medium eggs* 355 ml ( 1.5 cups) whole milk 65 g ( ½ cup) self rising flour 1 Tbsp dijon mustard 200 g ( 2 cups) Cheddar and Red Leicester cheese**, grated 50 g ( 1.75 oz) goats cheese, cubed ¼ tsp smoked paprika
Preheat the oven to 180C (360F)
Generously grease a pie dish with butter and then sprinkle a little bit of the flour across the bottom of the dish.
Whisk the eggs, milk and dijon mustard together in a jug.
In a saucepan, heat a little olive oil over a medium heat. Saute the onions until they are soft, but not quite browned.
Transfer the onions to the pie dish.
Add the grated cheeses, and then add the rest of the flour and use a spatula to mix it it all together.
Sprinkle the goats cheese over the top, then pour the egg mixture over.
Sprinkle the smoked paprika on the top.
Place in the oven for 35-40 minutes. It will be browned, but still a little wobbly, and should have puffed up a little.
Let rest for 5-10 minutes before tucking in. It will sink back down again as it cools - that is fine.
*If you're using large eggs, you can just use 3.
** I usually go for 2/3rds cheddar to 1/3rd Red Leicester but you can amend this and use entirely cheddar if you prefer.
Serving: 1 g , Calories: 285 kcal , Carbohydrates: 22 g , Protein: 14 g , Fat: 15 g , Saturated Fat: 8 g , Polyunsaturated Fat: 6 g , Cholesterol: 145 mg , Sodium: 316 mg , Fiber: 1 g , Sugar: 4 g