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.
1 pack of Scottish smoked salmon flakes
1 welsh leek, sliced
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.