Make an easy crustless quiche to cut out the faff of making pastry. It’s packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish
Prep:15 mins
Serves 6
20g butter, plus extra for the tin1 onion, finely chopped100g chopped pancetta or smoked bacon200g asparagus or broccoli, trimmed8 large eggs150ml double cream80g gruyère or parmesan cheese
STEP 1Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.STEP 2Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.STEP 3Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.STEP 4Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.
