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Let them eat quiche

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Crustless Quiche

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Crustless Quiche Photo Store

Most people think that quiche is a classic French dish. It is now, but originated in Germany.

The recipe below is a quick-and-easy meal -- a great summer brunch. Serve it with a mixed green salad or fries or coleslaw. I'm going to give you a hint; don't get too hung up on the key ingredients (pancetta, broccoli and carrots), as long as you have 3 cups of your favourite filling, it will work just fine.

Try spinach and feta, salmon and pea, mushroom and ricotta, tuna leek and pumpkin. Those should keep you going.

 

Crustless Quiche

1 large onion, chopped
45 ml (3 tbsp) butter
30 ml (2 tbsp) parsley, chopped
250 ml (1 cup) pancetta, chopped
250 ml (1 cup) broccoli florets, or frozen peas or frozen mixed vegetables
250 ml (1 cup) grated carrots
125 ml (1/2 cup) flour
5 ml (1 tsp) baking powder
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) nutmeg
250 ml (1 cup) sour cream
125 ml (1/2 cup) milk
250 ml (1 cup) grated Cheddar or Gruyere cheese
5 eggs, lightly beaten fresh ground pepper to taste

 

1. Sauté the onions in the butter.

2. When soft and golden, add the parsley, pancetta, broccoli, and carrots. Stir-fry for 2 minutes to develop the flavours and remove from the heat.

3. Stir in the flour and baking powder, mixing well.

4. Add the remaining ingredients.

5. Pour into well-greased dish.

6. Bake at 190 C (375 F) for 35 minutes or until golden and set.

7. Serve with a green salad and a glass of crisp Riesling.

Republished from the Winnipeg Free Press print edition June 14, 2014 D14

History

Updated on Monday, June 16, 2014 at 4:46 PM CDT: Section removed due to editing concern.

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