You say crustless? I say why not? Also the innards of the quiches are my favourite part! Bonus: without the fussing of pastry, lunch or dinner is quickly taken care of! Yay to summer food.
I recently entered the world of entrepreneurship with the Founders Institute. This means I no longer have time to fiddle with pastry when the need to eat quiche arises. Of course Marie Antoinette would really have something to say about this… forgive me.
Three organic eggs
2tbsp vegan sour cream
1/2tsp smoked paprika
Himalayan pink salt & freshly ground pepper
1 spring onion, finely sliced
A few sprigs of thyme
Handful of cherry tomatoes, sliced
1/3 cup your choice of cheese
Preheat oven to 375F and great a small baking dish.
Beat the eggs and sour cream together with the paprika, salt and pepper. Add the spring onions and thyme.
Pour into baking dish, top with cherry tomato slices and cheese. Bake for about 20 minutes. Allow to stand for a few minutes before serving.
You can serve the quiche hot or cold with a lovely fresh salad for an instant summer fix!
*Don’t have something in fridge? This recipe isn’t concrete, mix it up and use something different!