French Food Friday - Crustless Quiche

 

We try very hard not to throw any food away and I am always conscious of the fact there are people in the world starving as a result of not having enough to eat.

This morning I have a lot of eggs to use so I will be using some of them  to make a crustless quiche and the remaining eggs will be used to make something sweet for our French guests.

Crustless Quiche

Ingredients

1 onion sliced thinly

1 tablespoon butter for cooking

150 grams  mushrooms (around 4 medium mushrooms)

100 grams ham chopped

1 cup grated cheese (strong cheddar cheeses or similar work well)

½ cup self-raising flour

1½ cups milk

4 eggs lightly whisked

2 teaspoons mustard (I use wholegrain, but any mustard works)

salt & pepper to taste

Directions

Preheat the oven to 390F / 200C.

Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.

Add the mushrooms to the onions in the pan and cook for a further couple of minutes.

Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.

Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.

Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. Slice and serve!

Note this quiche freezes really well. I usually freeze any leftovers wrapped in aluminium foil, then I defrost and reheat in the oven at 300F/150C for about 20 minutes.

Bon appetit et bon vendredi a tous ♥♥

Leeann x