Crustless Quiche from France

There are days when you get home from work and feel like having quiche and a salad for dinner, but the thought of going through the hassle of making pastry puts you off.  Quiche does not have to be time-consuming.  This crustless quiche recipe took only 40 minutes to make from start to finish.  And the best thing is, you can put in whatever you like.  You can make it vegetarian, extra-cheesy or very meaty - it's your choice.  All you have to do is start off with the heavier or bigger ingredients first, and go up in layers until you finish it off with the egg custard.  Don't know what to do with your leftovers?  They'll be ideal for this quiche.

1 onion finely chopped
1/3 capsicum finely chopped
1 tomato sliced
1 cup grated cheese
1/2 cup grated strong-flavoured cheese
1/2 cup flour
1 1/2 cups milk or cream
4 eggs beaten
2 tablespoons melted butter
1 teaspoon salt
1/2 teaspoon pepper
pinch of chili powder
1 teaspoon mixed herbs
Preheat oven to 175 degrees Celsius.  Lightly grease pie dish.  Mix together the flour, milk, eggs, melted butter and seasonings in a mixing bowl.  Place the onion, capsicum, tomato in layers on the bottom of the pie dish.  Sprinkle the cheese on top as the last layer.  Now pour on your egg custard mixture.  Pop into the oven for about 35 minutes or until golden brown.  Done.  You can use any filling, only the egg custard mixture stays the same.

Cindy Vine is a South African living in Ukraine and is the author of Hush Baby, Defective and C U @ 8.  All her books are available on Amazon in print and on Kindle.