This week I have been very organised. Please note these two words: very… organised. You should be impressed by this. Normally I’m very bad at planning my lunches at work, so I just end up buying something boring and brown for lunch, rather than something exciting and tasty. It’s also an expensive habit to be in.
I have decided to change this and so I would like to share this momentous occasion with you by sharing one of my favourite lunch time goodies with you – Pastry Less Quiche (or as the husband likes to call it – a cold omelette – he’s so eloquent).
I think the nicest part about Quiche be it with pastry or without, is the variety of flavours you can have. They’re very versatile, and you can use up leftovers – not that we have many in this apartment.
Here’s my recipe
- 6 large Eggs
- 2 tablespoons of Crème Fraîche
- 30g grated Cheddar Cheese
- 2 tablespoons of Green Pesto
- Green Beans
Set the oven to 185ºC. Take a flan dish and lay out the green beans in an artful fashion – or just plonk them in. Whisk up your eggs and the Crème Fraîche, don’t worry if it’s a bit lumpy it’ll all taste nice when it’s baked. Pour the egg mixture into the dish.
Drizzle some pesto blobs onto your egg mixture, you mix it with some oil if you want to make this a bit easier. Grate some cheese over the top, then pop it into the oven until golden brown and cooked through, I find it’s cooked in about 30 minutes.
It’s equally nice hot or cold, it’ll keep in the fridge for a couple of days if it’s covered.
Why not try;
- Bacon, for a simple Quiche Lorraine
- Sun-dried tomatoes and pesto
- Chopped spinach
- Softened onions and cheese
Or you could just use up some leftover vegetables. Test out some different flavours and enjoy.