Instructions: I make a crustless quiche - much quicker, easier & lower fat.

What this means in practice is that, instead of making pastry for the quiche, add a tablespoon of flour to your egg & milk custard mixture, beat well to remove lumps and pour this over the fillings which are placed in the dish (give
the dish a spray of non-stick baking spray). Cook as normal. During baking, the flour sinks to the bottom of the custard to form a mock crust.

I have made this using ordinary white & wholwheat flour, as well as corn & potato flour. [Sue]

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.