A 'crustless quiche' is a very solid omelette.
Anybody who thinks quiche pastry forms a third of the meal must have endured my mother's pastry at some point in their life, though.
To the poster who was confused by the concept of a chip butty, however - I agreed with you totally for 45 years, never liked the idea. However, when I actually tried one, I have to say that the taste, texture and overall pleasure of eating thick cut chips, sea salt, rice vinegar, salty butter and soft bread was absolutely amazing. I'd turned my nose up at the things for my entire life, only to find out they were great exactly 3 months before I was told I couldn't eat gluten.
And pie and mash is very different to a standard meat pie with gravy or sauce inside - the liquor, vinegar and white pepper completely changes the texture and flavour so it doesn't feel heavy, it's just intensely satiating whilst still tasting fresh (the lack of milk/butter in the mash also creates a different flavour and texture profile that really highlights the difference). Double double is definitely the way to go with those. In addition, as there's no roux involved in liquor - it's stock and a little cornflour with loads of fresh parsley - it's a relatively lower fat meal.