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Crustless quiche with olives and honey
This is one of the best crustless quiches I’ve ever made. It’s perfect for lunch or dinner, best served alongside a vegetable salad. I make it often during the holidays, both when I entertain and for potlucks as a guest. Just mix everything together, transfer to apan and 40 minutes later you’ll have a hot quiche on the table. And the aroma wafting through the house is divine! Who said that life in the kitchen has to be difficult? Let’s get cooking!
Round 20 cm baking pan
Ingredients:
2 large eggs / 3 medium eggs
3/4 cup sliced olives
3 large onions
4-5 Tbsp oil
1 tsp mustard
1 Tbsp honey
250 ml cream
3/4 cup self-raising flour
Ground black pepper
1 tsp salt
Preparation:
1. Preheat an oven to 180°C.
2. Dice the onion. Heat a pan and add the oil and onion. Sauté for a few minutes until golden. Add the mustard, cream, and seasoning and mix for a few more minutes then remove from the heat.
3. Transfer to a bowl and add the eggs, olives, and flour and mix until well combined.
4. Transfer to a greased baking pan and bake for around 40 minutes or until the quiche has set and is golden.
Good to know…
You can make this two days in advance and keep refrigerated. Freezer-friendly. A wonderful quiche that is easy to make.
