A month into Harcombe and I am 10lb lighter. To celebrate I made some international mini crustless quiches. I’ve been tinkering with crustless quiche for a while and have discovered that the secret is a silicon deep muffin tin. What comes out looks a little muffin-y but is totally delish.
Crustless quiches
Ingredients
Makes 6
1 pack of Scottish smoked salmon flakes
1 welsh leek, sliced
3 eggs
Generous splash of whole milk
Spoonful of Italian marscapone
One slice of French Brie, cut up into small squares.
Fry leeks and then stir in salmon flakes
Beat 3 eggs with milk and marscapone (cream / creme fraiche / whatever dairy goodness you have to add some luxurious healthy fats) – warning marscapone just breaks into little white lumps and looks gross at this stage! Season.
Put leeks and salmon into a deep hole muffin tray (6)
Pour egg mix over and then sprinkle Brie on top.
Bake at 200 degrees for 19 minutes
Vary the ingredients, I made a lovely onion, tomato and goats cheese set last week.
Bon Appetite!
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