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Scottish Mum

Blogger Aberdeen, Blogger Scotland, Health and Lifestyle Blogger Aberdeen, Lesley Smith Blogger, Aberdeen

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Food Mains

Crustless Tattie, Cheese, Tomato & Onion Quiche

Not everyone likes pastry, or wants the calories and fat that come from making it.  It doesn’t mean we have to do without quiche style dishes.  This version is made using a regular oven dish, with all the ingredients just placed in.

Table of Contents

  • PASTRY FREE POTATO, CHEESE, ONION AND TOMATO QUICHE (CRUSTLESS QUICHE)
  • INGREDIENTS
  • METHOD

PASTRY FREE POTATO, CHEESE, ONION AND TOMATO QUICHE (CRUSTLESS QUICHE)

Pastry Free Potato, Cheese, Onion and Tomato Quiche (Crustless Quiche)
Serves10-12
Prep time20 minutes
Cook time30 minutes
Total time50 minutes
AllergyEgg, Milk
Meal typeLunch, Main Dish
MiscPre-preparable, Serve Cold, Serve Hot
By authorLesley Smith

INGREDIENTS

  • 700g Baby Potatoes
  • 25g Garlic Butter
  • 500g Cheddar Cheese (Grated)
  • 250ml Semi Skimmed Milk
  • 12 Medium Eggs
  • 1 Large Onion (Finely Chopped)
  • Salt & Pepper to taste
  • 1 Vegetable Stock Pot
  • 250g Cherry Tomatoes (Cut into thirds.)

METHOD

Step 1
Set your oven to approximately 160 – 170 c.

Step 2
Wash and smother the baby potatoes in garlic butter. Place them on a microwave safe plate and cook them for 10 minutes. Remember to pierce each one, or you could end up with exploding tatties. If you don’t have a microwave, simply boil them for ten to fifteen minutes, then drain and let the garlic butter melt on the skins.

Step 3
Beat your eggs and mix in the milk. Have your chopped onion ready to go into the dish. Feel free to saute your onions in a little olive oil if you like them done that way too. I would have added mushrooms, but my mother wouldn’t eat the meal and she’s eating with us tonight, so it’s a mushroomless variety.

Step 4
Slice the baby potatoes into evenly thick slices. I usually get about three or four slices from a baby potato.

Step 5
Pour around 1-2mm of the egg/milk mix into the bottom of your dish. Mine is approximately 10 inches by 8 inches in size. You could use a couple of smaller oven dishes just as easily.

Step 6
Place a layer of sliced potatoes onto the bottom of your dish, then layer some cheese on top and add some tomatoes. repeat with some more potato and then the cheese, until you run out of ingredients.

Step 7
Top up the dish with the remainder of the egg/milk mix, making sure to pour slowly, with the intention of not disturbing the filler too much.

Step 8
Pop in the oven and bake until the egg is set. Usually around 20 – 30 minutes.

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7 Comments

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« News From The SoupMaker.Club 28th February 2015
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Comments

  1. Fiver Feeds says

    March 31, 2015 at 12:24 am

    It looks so delicious, I am hungry now 🙂

    Reply
  2. Richard says

    March 23, 2015 at 6:45 pm

    I love potatoes and I\’ve never been a big fan of pastry so the fact that this is crustless is great. I\’ve shared.

    Reply
  3. Fiver Feeds says

    March 12, 2015 at 2:03 am

    This quiche looks delicious! Nice work 🙂

    Reply
  4. Robert says

    March 6, 2015 at 1:41 pm

    Scottish Mum will grab my attention every time. I became unemployed 6 months ago, (a long story). Anyway, been thinking about starting a blog and have an interest in food. Internet is swamped with excellent food blogs, (yours at the top 🙂 of course). I want to aim at the less fortunate and considering ways to present cheaper, wholesome but healthy food for the whole family that will go a long way. Maybe incorporate into my blog some wee anecdotal stories/tips/quotes/jokes. Any advice?

    Reply
    • Scottish Mum says

      March 6, 2015 at 5:12 pm

      The only advice I can give would be to go for it. Use self hosted on WordPress or the free Blogger platform to get started.

      Reply

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