Crustless quiche

I generally don't like cooking, especially over a stove with open flame (very hot ok! Perimenopause is making me hot enough!). So I like short-cuts and easy recipes with very few steps. 

I also really love eggs. 

Recently, I ordered mini quiches from a friend who's between jobs and was baking as a way to make some money. Then I remembered that quiches are -- theoretically -- pretty simple to make. 

So I looked up a bunch of recipes and compared them, watched some YouTube, and then decided how I wanted to make this quiche. The game changer for me is baking it in an oven-safe borosilicate glass container (1.5L). Why? Because once the quiche cooled, I could pop the lid onto the container and shove it into the fridge for easy storage! Who says quiches always have to be baked in a round pie dish or round pan? 

Also, I opted for a crustless quiche because that removed one step from the preparation process, even though I could have used frozen pie crust or frozen puff pastry. And I decided to leave the ingredients as layers instead of stirring them up in the egg & milk mixture.

The quiche turned out super yummy and I was very pleased with myself! Very easy to assemble and make. 

Crustless quiche 

• 200g shredded cheese (I used a bag of Emborg "3 bake cheese", which is a mix of mozzarella, gouda, and red cheddar)
• 150g sliced shiitake mushrooms
• 100g baby spinach leaves
• Bacon bits
• 6 large eggs
• 250ml (1 cup) milk

Preheat oven 180°C

1. Slice the shiitake mushrooms. Place in bowl with two or three tablespoons of water. Microwave 1.5 mins then stir, then microwave another 2 min (adjust time depending on how much mushrooms you use)
2. Line the 1.5L borosilicate glass container with baking paper
3. Place ingredients in the container. First layer: Baby spinach leaves
4. Second layer: Mushrooms
5. Third layer: bacon bits
6. Fourth layer: Baby spinach leaves (actually you can put just one layer of spinach, but I wanted to have 2 cos I wanted more fibre)
7. Sprinkle the shredded cheese on top
8. In a separate bowl, whisk 6 large eggs & 250ml (1 cup) of milk. Add pepper and if you have mustard, a dollop of mustard. (I didn't add salt because the bacon bits were salty, but if you omit bacon then add salt to the egg & milk mixture as well)
9. Pour the eggs & milk mixture into the borosilicate glass container with all your layers. Give a little shake to help the mixture to settle
10. Bake at 180°C for 35-45 mins (depends on your oven and how many eggs you used)