This simple and easy to make Crustless quiche is great for a weeknight dinner and is an awesome way to use leftovers. It is an amazing alternative if you don’t want all the carbs and butter in the crust. And is so tasty that you will not miss the crust one bit.
The beauty of making a quiche is the opportunity to just throw in whatever meat one has in the fridge. I deviated from the classic ham and cheese variety and used beef mince to which I added some cumin, garlic and red chilli for some heat.
I also added roasted red pepper paste to this one along with some fresh red and yellow peppers , that added such a beautiful colour and great flavour to the recipe. In addition, the smoked paprika and garlic lend the recipe a beautiful combination of flavours. Grated carrots were an awesome addition to get those veggies in.
This goes great with a fresh green salad and if you feel indulgent, a dollop of sour cream on top too.
Meat of choice – 150gms
Cumin – 1 teaspoon
Red chilli flakes
Onion – 1
Grated cheese – 1 cup
Self-rising flour – 4 heaped tablespoons
Eggs – 4
Milk – 1 cup
Paprika – 1 teaspoon
Garlic powder – a total of 1 ½ teaspoons, 1 for the meat and ½ into the final mixture
Roasted pepper paste (store bought) – 3 tablespoons
Red and yellow peppers chopped – 1 cup
Grated carrots – ½ cup
Salt and pepper to taste
- Fry the chopped onion, peppers and once they soften add in the mince. Mix thoroughly so that the mince does not clump together and then add the cumin, garlic powder and some chilli flakes. After, add in the grated carrots and cook.
- Add in the roasted pepper paste, mix through, add in some salt and pepper and set aside.
- In a separate bowl put the eggs in, add the milk, grated cheese, self-rising flour, paprika and some more garlic powder. Mix this through.
- Add in the meat mixture, mix through, check for salt and pepper and pour into a greased pie dish and bake at 180degrees Celsius for 45 mins.