Short Recipe: Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar

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I love quiches. While it did take me about 14 years of my life to pronounce it correctly (prior to that I used to call it “queash” oops) I have loved it from the first time I’d tried it. The creamy, melt-in-the-mouth texture and savoury rich egg-cheese combination drives me crazy. Well, it isn’t that rare to find quiches in Singapore and Malaysia these days due to a greater appreciation for French baked goods but 10 years ago it would have been quite difficult to find quiches, much less good quiches. However, with an oven, a flan tin, and some eggs and cheese, you can make your own too – It’s really less difficult than we all thought!

That said, although I love quiches I tend to stay away from them unless I’m absolutely craving for them. Why, because it’s extremely calorific. Just take a look at the typical quiche recipe with their cups of cream, full cream milk, grated cheese, eggs, bacon, lardons, not to mention a crust made with lard… Wow, that’s enough explanation is it not? Good news is, I’d found a recipe to make healthy quiches replacing unhealthy ingredients while still retaining the rich flavour of a good quiche! Mainly, it’s the ingenious replacement of the cream with smooth Greek yoghurt and the exclusion of the crust (store bought ones can be deceivingly unhealthy). Surprisingly, it still tastes as good! Enjoy the short recipe below:

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Ingredients for Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar

Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar*

3 large Eggs (preferably free-range)
1 cup Fat-Free/ Low-Fat Greek Yoghurt^, approx 280g
1 cup grated Mature Cheddar, approx 100g
1/2 cup Milk, approx 140g
Herbs & Spices (flavour according to your preferences, I used Swedish Wild Garlic^^)
Salt, a dash
Ground Black Pepper, to taste
Ground Nutmeg, a dash (optional, but deemed as the secret ingredient to make a savoury quiche mind-blowingly delicious)

*Adapted from Emily’s recipe here. Thank you Emily, replacing cream with Greek yoghurt is really ingenious! :)
^You may ask if it’s necessary to use Greek yoghurt, how about ordinary yoghurt? My guess is that you may, just that it’ll be less smooth. You should avoid set-in-the-tub natural yoghurt though, as it would produce a rougher, more crumbly texture.
^^ In case you’d forgotten what Swedish Wild Garlic is:

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As used in this other recipe Short Recipe: Pan Seared Scottish Salmon with Lemon, Dill & Swedish Wild Garlic.

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1. Preheat oven to 180 degrees for 15 minutes. Lightly grease flan tin or pie dish with olive or vegetable oil.

2. In a large bowl, beat eggs, then add Greek yoghurt and milk. Add salt, black pepper, nutmeg and all herbs and spices and combine until smooth.

3. Put half of the grated cheese into the mixture and combine, taking care not to over-beat the mixture and create too many bubbles.

4. Pour into flan tin, then pour remaining grated cheese on the top.

5. Bake for 45-50 minutes until the quiche is firm to the touch and does not “wiggle” when shaken. Do a toothpick test in the center of the quiche – If it still feels runny like liquid, leave it in the oven for a longer time, perhaps at a lower temperature so as not to burn the top-most layer of cheddar.

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Note: While everyone recognises a quiche as a classic French dish, it actually originated in Germany (even the pronunciation has its roots in the German language). I didn’t even know this fun fact until I started ploughing through the many quiche recipes online!

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As Emily mentioned in her comments at the original recipe here, this recipe is a great basic one that can be customized with all the ingredients you can dream of. Admittedly, even though this quiche tastes superb (as the cheese-loving me greedily added in a whole cup of grated cheese), the texture is much softer and more runny than the ordinary custard-like, firmer quiche available at your local bakeries. The lower fat content of the Greek yoghurt does play a part since the fat in the cream is what “holds” the quiche together, although the extra cheese I’d added should help to alleviate this situation. Nevertheless, in my books this recipe will be a keeper for sure! Cheers to healthy AND delicious quiches! :)

Posted by #phangchewfat

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