Crust-less quiche

Contains pork – recipe is for non-Muslims only

Make a simple crust-less quiche to cut out the faff of making pastry. It’s packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

  • Prep:15 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 401
  • fat 34g
  • saturates 18g
  • carbs 3g
  • sugars 3g
  • fibre 1g
  • protein 19g
  • salt 1.1g


  • 20g butter, plus extra for the tin
  • 1 onion, finely chopped
  • 100g chopped pancetta or smoked bacon
  • 200g asparagus or broccoli, trimmed
  • 8 large eggs
  • 150ml double cream
  • 80g gruyère or parmesan cheese


  1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.

  2. Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.

  3. Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.

  4. Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

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