Crustless Bacon, Mushroom and Leek Quiche

A few nights ago I was in one of those moods when I didn’t feel like eating what was on my meal plan and while gazing into the fridge for inspiration, I noticed a number of eggs that were begging to be used.  Now there can be very few cooked meals that are quicker, or should I say easier to prepare than this delicious savoury tart.  No pastry to make or defrost, you literally add all ingredients to the flan dish and bake for 35 minutes, although I prefer to fry a few of them together first.

It is also very versatile, so depending on the items you have in the fridge at the time, you could eat one of these a week and they might never be the same twice. You are limited only by your imagination, and it is amazing what ingredients work really well together in the form of a quiche.  Served with a fresh garden salad, it ticks all the health blocks too :). This recipe can be halved for a smaller size quiche, but as a main meal, I like it big and full of delicious ingredients.

Bacon, Mushroom and Leek Quiche

ingredients:
1 Tbsp olive oil
1 leek, sliced
1 pkt bacon, sliced
200 g mushrooms, sliced
½ cup Gruyere cheese, grated
1 cup Edam cheese (you don’t want to overpower the Gruyere – or replace both cheeses with Cheddar)
4 eggs
250 ml milk or cream
60 ml flour
10 ml mustard
freshly ground salt and pepper to taste

  1. Preheat your oven to 180°C and grease a small pie/flan dish or spray it lightly with oil.
  2. Gently fry the leek, bacon and mushrooms for a few minutes until tender. Remove from the pan and add to the pie/flan dish.
  3. Combine the milk/cream, eggs, flour and mustard together and pour over the ingredients in the pie/flan dish.
  4. Sprinkle with the salt and pepper and cover with the cheese.
  5. Bake for 35 minutes or until set.

Enjoy!

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