The ubiquitous “Quiche” has wormed its way into the English language as a generic type of egg and cheese filling, which is baked in a pastry case, a kind of flan or tart as we used to call them when I was growing up, which is a shame for the authentic “Quiche Lorraine” as well as for our own home-grown flans and tarts, as each one is quintessential to its roots and relies on local ingredients and the “terroir” of the region, especially in the case of the Quiche Lorraine. And so today’s recipe for Gluten Free Crustless Quiche Lorraine, albeit sans pastry, harks back to the quiches’ humble origins in the North East of France.
Before I talk about my recipe, let’s look at the quiche Lorraine; originating from Lorraine, the dish is a simple savoury egg custard made with cream and local smoked bacon (lardons). This rich egg custard is baked in a pastry case and does NOT contain any cheese in it, which is a common mistake with most cooks! The Lorraine region is known for its smoked bacon and that should be the only culinary protagonist in this simple dish. Tomatoes, onions, garlic and any other ingredients are also a “no-no”, and the tart should be a wobbly, creamy and golden creation that is studded with pink bacon, that is baked in a crumbly, buttery pastry case.
My recipe for Gluten Free Crustless Quiche Lorraine veers away from the above criteria, insofar as it is crustless, as in NO pastry case and I had to add a tomato, as I have lots in the garden at the moment! A crustless quiche, tart or flan should be slightly firmer than one that is baked with pastry, as it needs to be cut into slices and doesn’t have the pastry base to “support” it – so, if you think the amount of liquids I have added is on the scant side, then that’s the reason why. Serve this crustless quiche warm or cold, with salad, chips or steamed seasonal greens for a healthy, gluten-free and lower fat family supper – it’s also FABULOUS for picnics and for the school or office lunch box too.
This recipe is NUMBER three in my ongoing collaboration with EggCentric Ambassadorship for British Lion Eggs and The British Egg Information Service; as an eggy ambassador I have been asked to share different recipes that use eggs, but that are simple to prepare and cook, and today’s recipe is VERY easy to make and only uses three main ingredients, of which eggs are one. I will share my other two EggCentric recipes below, along with today’s recipe for Gluten Free Crustless Quiche Lorraine, but, if you need any more eggy recipe ideas, then why not pop over to the EggCentric website here: Egg Recipes. Karen
Disclaimer: Commissioned work with British Egg Industry Council.
My other EggCentric Recipes:
Anybody remember this?!!!
It popularised the term quiche-eater, referring to a man who is a dilettante, a trend-chaser, an over-anxious conformist to fashionable forms of lifestyle, and socially correct behaviours and opinions, one who eschews (or merely lacks) the traditional masculine virtue of tough self-assurance. A ‘traditional’ male might enjoy the ironically not so exotic egg-and-bacon pie if his wife served it to him; a quiche-eater, or Sensitive New Age Guy is alleged to make the dish himself, call it by its French name quiche, and serve it to his female life partner to demonstrate his empathy with the Women’s Movement. Presumably, he would also wash up afterwards. These are also implied examples of ‘women’s work‘, and an attempt to taint the male character by association with such knowledge and activities.
The book’s humour derives from the fears and confusion of contemporary 1980s middle-class men about how they ought to behave, after a decade of various forms of feminist critique on traditional male roles and beliefs.