Crustless leek and bacon quiche

A quiche, an egg and cream or milk mixture with some other ingredients of your choice, is a typical French dish but it includes a crust, made out of puff pastry. It usually gets served for lunch or as a starter with a fresh green salad on the side.

Instead I have prepared small crustless quiches, served as a nice, filling side dish with grilled meat or fish. Quiches are very versatile, you can add whatever you like or have in your fridge. The salty taste with soft texture offers a nice balance. Again, this is easy to prepare in advance and to reheat it in the microwave just before serving. A nice way to serve some vegetables in a rather filling way.

Crustless leek and bacon quiche

4 Servings

Ingredients:

1/2 leek, sliced

100gr (1/2 cup) bacon, diced

100 ml (2/5 cups) milk

1 egg
50gr (1/4 cup) cherry tomatoes, diced 

4 tsp Parmesan cheese, grated
pepper to taste

1. Preheat oven to 200°C (392 F)

2. In a small frying pan, cook leek and bacon over medium heat, during 5min.

3. In a bowl, beat milk and egg

4. Add cooked leek, bacon, freshly cut tomatoes and Parmesan cheese to milk and egg mixture; stir well

5. Divide egg mixture over 4 muffin cup cakes and place in oven during 20min. or until egg has set and top is golden brown.

Serve hot as a side dish with grilled fish or meat.

Enjoy!

P.S: I did not add any salt due to the bacon and Parmesan cheese used, as those 2 ingredients contain already quite a bit of salt.