This is it, the festive season is over. We all feel a little bit heavier but with the cold weather and the lack of daylight we still crave comfort food… ummmhhh. I have a perfect recipe for this. This is an all year round favourite in our house, which I keep declining in different ways. We call it la “quiche sans pâte”, which means the crust-free quiche. It is much lighter than a traditional quiche because it does not have the crust/pastry, which means no butter, but it still feels very indulgent. It is great served with a simple green salad.
You will find below the recipe of our favourite version of it, which I make with leek, emmental cheese and pancetta.
However as I was telling you I constantly revisit this classic keeping the proportion for the base (eggs, flour and milk). On the picture I took I had tried spinach with feta and when our family was here during the holidays I gave it a go with butternut squash :-)
As you may have already noticed, I concentrate on recipes, which you can integrate in a balanced diet with a preparation time lower than 15 minutes. This recipe is no exception. The boys love this quiche and it is a great way to make them eat a wide array of vegetables.
This recipe is as well great for lunchboxes, picnics and buffet food, keep it in mind!
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La quiche sans pâte - Leek, emmental and pancetta version
La “quiche sans pâte”, which means the crust-free quiche, is much lighter than a traditional quiche. However it still feels very indulgent. It is great served with a simple green salad.
- 150 g pancetta
- 2 large leeks
- 4 eggs
- 80 g flour
- 40 cl half fat milk
- 100 g emmental grated
- salt pepper, butter
Preheat your oven to 180ºC.
Cook the pancetta in a pan over moderate heat until lightly browned (2-4 minutes).
Remove the pancetta from the pan leaving the fat in and adding a little knob of butter. Add the leeks and gently panfry until tender (5-10 minutes).
Meanwhile, in a large bowl, beat your eggs, gently incorporate the flour and finally add the milk.
Combine the above preparation with the pancetta, leeks and emmental and pour in a foiled or buttered tin.
Bake for 30 minutes until the quiche is firm. Serve warm or cold.