Cheesy Crustless Quiche
For when you want to whip up a quick quiche without the hassle of crust, here is a lovely creamy quiche. It’s a delicious combination of cheese, peas and potatoes, with a touch of horseradish that deepens the taste and makes it very moreish.
Naturally gluten-free and grain-free, this is a quiche without the crumbs! It is a super easy recipe and quick to pull together, this crustless quiche tastes fabulous for very little effort. It’s also a great recipe for using up left over ingredients in your fridge.
This recipe makes a filling lunch or quick evening meal. Once cooled, this quiche can be cut up and popped into packed lunch boxes or picnics.
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Cheesy Crustless Quiche
Ingredients
- 250 g New Potatoes
- 150 g Peas (frozen)
- 150 g Cheddar Cheese
- 5 Eggs
- 300 ml Double Cream
- 1 tsp Horseradish Sauce
- 1 tbsp Chives (chopped)
- Salt & Pepper
Instructions
- Cook the new potatoes, then cool and chop into chunks. Grate the cheddar cheese, defrost the peas and finely slice the chives.
- Preheat the oven to 160℃ (fan) and line a 20cm square baking tin with baking paper.
- Put the cooled potato chunks, defrosted peas and grated cheddar cheese into the prepared tin.
- In a mixing bowl, whisk together the eggs, double cream, horseradish, chives, salt and pepper. Pour into the tin, and bake for 30-40 minutes, until golden and set.
Notes
- This recipe is especially speedy if you already have some left over cooked potatoes! You could cook this in a frying pan on the hob – like an omelette. But by cooking it in the oven, you get a more even bake and a nice crisp top.
- If anyone doesn’t like peas, swap for sweetcorn, diced carrot, chopped mushrooms or chopped tomatoes.
- Once cooled, this crustless quiche can be stored in the fridge. Eat within two days.
The instructions mention double cream, but there’s no cream listed in the ingredients. It sounds lovely. How much cream do you need, or could you leave it out?
Aha, thank you for letting us know. That is fixed. It is 300ml double cream.
Could the cream be substituted with milk, yogurt, cottage cheese, ricotta or mascarpone?
Hi Sarah – the cream could easily be switched to ricotta or mascarpone. I suspect cottage cheese would work well too.