I’ve always liked savoury egg bakes, although these days they’re often termed “Crustless Quiche”. The filling is identical, whatever you call it – and it’s so flexible that it’s a good way to make a tasty meal from whatever leftovers or spare food you’ve got, rather than having to source a long list of complex ingredients! I make this quiche with milk, not cream – cream is more expensive and has more calories.
As the weather’s currently hot, hot, hot, where I am, I’ve started making more savoury egg bakes and today I’ve made one to use up: Cheddar Cheese, Red Peppers and Red Onions and I also added Oregano and Black Pepper.
This recipe serves one, or two, depending on your appetite – it is easily halved – the photo at the top shows half the mixture cooked. Today I mixed up the quiche filling, but then decided to split it across two dishes as I didn’t have a dish that was exactly the right size. I baked one half of this immediately and the other half is covered and in the fridge, probably to be cooked up tomorrow.
Because of the size of the dish I used and the quantity, this wasn’t a deep quiche – that’s just a question of how deep you pour the filling. The deeper the quiche, the longer it takes to cook; for a thick and deep quiche filling you’ll need to add 10-15 minutes to the cooking time.
Overall, making a quiche, or egg bake, for one person, does take some time because of the cooling down time – and you’re probably itching to just eat it! It’s a good idea to try to make it ahead, rather than standing at the oven thinking “I will make and eat this in the next 45 minutes”. You can make the mix up completely (eggs/milk and the fillings all combined) the day before, or in the morning, so all you have to do is pour it into your dish when you want to cook it.
I used my simple quiche eggs/milk ratio measurements to make this, but the recipe below shows more regular measurements:
- 2 large eggs
- ~1/2 pint of milk/290-300 ml of milk
- filling ingredients: 90 grams cheddar, 40 grams red pepper, 30 grams red onion, 70 grams tomato (this is a mix of what I had, with a total weight that matches the milk weight as a minimum – as per my simple quiche recipe ratio method of “doing it by eye”)
- 1 teaspoon oregano
- salt/pepper for seasoning and oil to grease the dish.
- Whisk the two eggs into the milk – I used my simple quiche eggs/milk ratio method with the eggs weighing 108 grams, so I used 216 grams of milk. The total of this mix was ~300ml in the measuring jug.
- Add the oregano and any salt/pepper to the egg/milk mix and stir in.
- Grease a small ovenproof baking dish and pre-heat your oven to 190°C. I used my toaster oven, setting the top and bottom elements to both be on.
- Get your filling items together and place them in the dish.
- Pour the egg/milk mix over the filling.
- Bake in the oven for 25 minutes. To test to tell if the quiche is cooked, place a knife into the centre to check it comes out clean.
- Leave the quiche to sit in the oven for 10-15 minutes, then take it out and set it aside for about 1¼ hours until it’s down to room temperature.
The quiche is ready to eat by this time as the egg savoury bake “sets” during this cooling down period. Savoury Egg Bake can be served hot, warm, or cold – we’re all different!
Today I served this at room temperature, with a few lettuce leaves I needed to use up, some oven chips and a spoon of caramelised onion chutney. I used regular frozen oven chips but ‘cooked’ them as if they were microwave chips!
As I said earlier, having made the mix up, I didn’t have a dish the right size, so split the mixture into two; the photo represents one half – a one egg crustless quiche with milk if you wish. The other half is in the fridge/covered, until I decide to bake it later today or tomorrow.