Decent quiche recipe please!

[Dalesgirl16]

Today I followed s Good Food website quiche recipe to make my first quiche. I thought eight eggs sounded a lot and, sure enough, it tasted like an omelette! Can anyone refer me to a decent recipe for crust less quiche!

Surely if you take away the pastry a quiche is just an omelette with a bit of cream

No the bit inside didn't taste like quiche at all. Just egg. We buy crust less quiche for my toddler who loves it but I wanted to make my own to be healthier.

I use 2 eggs, cream, a strong cheese like Gruyere and lardons.

Mine isn't crustless, but I guess you could make it without the crust. I use 3 eggs, 200ml cream, 100ml milk

I use 5 eggs in a quiche .measure in a pint glass and make the rest of the pint up with either milk or cream.

I've never made it crust less but make frittata all the time which is normally huge and has 10 eggs and no milk.

You want more cheese or seasoning if you want it to be less eggy.

My favourite is:

Onion and garlic (cooked)
Bowl of spinach (wilted)
Tub of soft cheese
Extra strong cheddar
4 eggs
Pepper

Dh and ds love it.

Thank you all. No idea why Good food site thinks 8 eggs are needed in one quiche!

Didn't know the cheese had to be string either. No wonder couldn't taste it.

Quiche filling is mainly egg, OP...hence why it tasted like omelette....!
Mostly cream and/or milk is added, which gives a softer texture, plus whatever filling you prefer. Cheese isn’t compulsory. The number of eggs is irrelevant, unless you tell us what size tin you are using, or other ingredients.
I’m never sure whether crustless quiche refers to no crust at all - in which case it is a baked omelette = frittata, or crust on the bottom but not at the sides.
Shop- bought quiche tends to have less egg and more milk, in order to cut costs for manufacturers, which might be why you were surprised at the egginess. It may also be that a strong-tasting filling has masked this. Traditionally it was always a very rich dish, with additional egg yolks, but I thinks tastes are changing.

I use disposable small round foil trays for a frittata, which makes it easy to bake several with different flavourings at a time. Can then be frozen in tray if needed, and defrosts quickly.

I used a 9 inch flan dish. It was just like an omelette. Think the recipe needed more cream/milk.

Hope it tasted good, anyway!

8 eggs sounds far too many. I use three, with a bit of cream and a bit of milk. Or three egos, splash of milk and big dollop of garlic and herb cream cheese.

Does anyone have a link to a full recipe that works?