Crustless quiche, simple recipe needed ...

[SquishyBones]

I’m no good with cooking but I want to make an easy simple quiche that I can grab slices of before work.

I like onion and pretty much everything else ...

Any recipe ideas for crustless quiche very much appreciated.

If you look at the recipe thread, in the vegetarian one, you'll find a recipe for shallot and gruyere tart - very similar, but has a crust made with ground almonds.

It's delicious.

I’ve done -

Mushroom
Broccoli
Spinach - used too much and it tasted like pond weed
Shallot
Courgette

I just see what low carb stuff needs using up.

What do you do? Just fry the ingredients off ... iz eggs up (how many?) and mix it all together? Do you put cheese in the egg mixture or just lay it on top of quiche?

I can’t get hold of almond flour anywhere so it needs to be crustless

Sainsbury's have plenty!

But there's a recipe here which is crustless

I’ve made the quiche that BIWI first mentions, and can confirm its delicious. I used ground almonds

I use 250g of quark/cottage cheeese
Bacon or ham chunks
Sliced peppers
5 eggs
100 to 150g of light grated cheese
mustard powder, garlic and S&p

Fry off the meat and peppers (or whatever veg). Lay in bottom of a ovenproof dish. Mix quark eggs and cheese and season. Pour quark mix over veg and meat and garnish with plum tomatoes.cook for about 40 mins on 200 degrees.

That does me six servings but I follow SW so not sure if it’s “low carb”

If you use full fat cheese it would be better, @eeyoredebbie. We don't use 'light' or low fat anything on a low carb diet.

I only see a crust- less quiche in Aldi. I've not see one in Sainsbury's.
And I haven't seen a recipe for one, so watching with interest.

Cauliflower-Crusted Spinach Feta Pie

Serves 7 (or 4 if you have a normal human appetite...)

2 large eggs
284g frozen spinach, thawed and drained
100g feta cheese, crumbled
1 spring onion, chopped
1tsp dried oregano
1/2 teaspoon ground black pepper
30g grated Parmesan cheese
840g cauliflower florets
2 large egg whites (reserve yolks for filling)

FOR THE CRUST

1.	Preheat the oven to 200°C and coat a deep, 9-inch pie pan with cooking spray. Leave to one side. Spread a clean tea towel on the counter for draining the cauliflower. 
2.	Place the cauliflower in a large microwave safe bowl and microwave on full power for 5 minutes (8 for frozen florets) or until cauliflower is tender. Transfer half the cauliflower to a food processor and process, mincing finely. Spread this batch on to the tea towel and then repeat with the second half. Spread all of the minced cauliflower evenly across the towel and leave to cool for 10 mins. 
3.	While it cools, whisk the egg whites with the Parmesan in a large bowl. When the cauliflower has cooled, pull up the edges and bundle the towel together. Wring the cauliflower over the sink until you are able to get as much water out of it as possible. This may take a few minutes. When mostly dry, transfer the cauliflower to the bowl with the egg whites and combine. 
4.	Transfer the mixture into your oiled pan. Using a spoon or your fingers, press the mixture down and up into the sides of the pan to create a pie crust. Bake this in the preheated oven for 15-20 minutes. The edges will be browned and the bottom will look dry.

FOR THE FILLING

1.	Whisk the remaining egg yolks and the whole eggs in a bowl. Wring the water from the spinach and add to the eggs along with the feta, spring onions and pepper. Combine well, then pour this mixture into the crust. Return to the oven and cook for 35-40 minutes, until the top is puffed in the centre and the eggs are cooked through. 

Optional: you can grate some extra cheddar cheese on top prior to baking. Also try adding some more Parmesan to the crust mixture for a richer, crispier crust.

I replace the pastry with sandwich ham, which holds the filling together for lunches. Just oil your pan/muffin tin, line it with ham (overlap slightly) then chuck your filling in and cook :-)