Sunday, 20 April 2014

Crustless cheese and sundried tomato quiches

As I have mentioned on here before, one of the things that I struggle with most on this diet is finding things which are easy to eat on the run. I think snacking is something which is easier for meat eaters as you can easily buy meaty things which are easy to eat on the go, but I always find it quite hard to think of vegetarian alternatives. Anyway inspired partly by my mini cheese and tomato omelettes/quiches I decided to try and develop the recipe into something slightly more substantial and into something that slightly more resembled a quiche than an omelette! 
I was also quite inspired by the new little flan dishes that I bought from T K Maxx and had been dying to try out! 

The recipe is so easy and will take literally under 30 minutes from start to finish. This will make 6 mini quiches.

You will need:

  • 6 Eggs 
  • 3-4 sundried tomatoes- chopped well
  • 150ml single cream
  • 2 tbs chives- chopped
  • 200g Grated cheese
  • about 6-8 cherry tomatoes chopped into two
  • 2 tbs basil- chopped 
  • 1 clove of garlic 
  • Crack the eggs into a bowl and whisk them well, this is important as it will make the quiches bigger and fluffier- so you feel like you're eating much more!
  • Add the single cream, sundried tomatoes, herbs and the cheese and continue to whisk for another minute or so until the mixture is well combined. Season well with salt and pepper. 
  • Slightly grease the tin(s) you are making the quiche in, you can either make one big one in a flan dish or I made smaller ones to snack on and used small individual flan dishes. You don't need to grease them much at all as the cheese will make it quite oily and they come apart from the dish really easily. In fact next time I might even try them without greasing the tins at all!
  • Pour the mixture into the dishes and bake in the oven for about 15 minutes at 180 or until the quiches look well set. 
  • Enjoy!

This recipe really is so easy, it is basically like making mini omelettes but with the addition of the cream and also whisking the mixture much better than I would for omelettes. I really do find that whisking the mixture really well for quite a long time will help the end product be much bigger and firmer. 

I have made these ones with cheese and tomatoes, but you could literally add anything. Next time I'm trying them with spinach and feta, or kale and goats cheese, or might even try some with my kale and pistachio pesto (the recipe for which is coming soon!)

*The quiches will need longer in the oven if you choose to make it as one big quiche rather than individual ones, but basically just wait till the mixture seems to be completely set and feels firm when you touch the top with the back of a spoon* 


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