Just after Little O was born my friend, Alex, her husband J and their little boy M came around to visit us. M is almost 18 months old so throughout my pregnancy (and still now) Alex is my “is this normal” go to person.
Knowing how full on the beginning weeks of parenthood are Alex kindly brought us a quiche which was not only delicious but also served as a healthy lunch for us for days! I liked it so much that I asked for the recipe. A few days ago Little O actually let Mr O hold him long enough to let me make it… with a few modifications of my own.
Alex’s awesome crustless quiche
100g chorizo, diced
1 head of broccoli, cut into florets
150g mushrooms, sliced
120g grated cheddar cheese, divided
8 large eggs
1/2 cup milk
1 teaspoon garlic granules
100g frozen spinach, defrosted
2 spring onions, sliced
2 medium tomatoes, sliced
Preheat your oven to 180 C and grease a large pie dish.
Fry the chorizo until just cooked. Arrange in the pie dish with the broccoli and mushrooms. Sprinkle over 1/3 of the cheese.
Beat together the egg, milk, garlic granules and salt and pepper to taste. Add the spinach, spring onions and another third of the cheese and stir through.
Pour the mixture into the pie dish and arrange the tomato slices over the top. Sprinkle over the last third of the cheese.
Bake for 40 minutes until the egg is fully cooked through.
Serves 6 – 8