#TastyTuesday: No Bake Veggie Quiche
Alice Rosso is back with another #TastyTuesday easy cook recipe to take camping and to the crag, or even to knock up at home.
The general feeling about quiche is that you need an oven to make it. When you’re out in nature with no access to standard kitchen appliances, and you have a craving for that delicious filling and yummy crunchy bite, what can you do? You could prepare one at home, but sometimes the craving surprises you on the go when all you have is a little camping fire and a pot. What do you THEN!
Well, it turns out that there’s an ingenious way to knock up a quiche without an oven, using a little trick I developed in my years of quichey cravings, and that’s what I’m sharing with you today…
For the filling:
- Ricotta cheese (or cottage cheese or any cheese you like!)
- Sundried Tomatoes
- Salt & pepper
- Fresh or dried herbs (we like oregano)
- Olive Oil
For the Crust:
- Rye Bread (or bread with a good firm consistency and no crust!)
For this recipe you need one pan and two bowls.
1) Over a low flame, throw a generous dose of olive oil over the peas, sun-dried tomatoes and eggs in your pan.
2) Stir for few minutes until the egg is cooked well.
3) Season with salt, pepper and herbs and put in a bowl on a side.
4) Chuck in the cheese, either on top or mix it in – this will melt whilst the filling cools.
Now for the crust.
5) Break the bread into small crumbs in a bowl.
6) Add the butter and work with your hands to allow the butter to melt and glue together the bread until you end up with a firm ball.
7) Coat the bottom of a frying pan with a thin layer of olive oil.
8) Put your bread ball into the oiled pan, pushing it down into the base of the pan to form a thick but firm layer with no holes, gradually pushing it at the edges to form the sides of your crust.
9) Put your frying pan over a high flame for 3-5 minutes until the crust gets crunchy at the bottom. If it isn’t quite heated through, lower the flame for a few more minutes.
10) Then pop your filling into your crust container and spread it evenly within your crust base to create your finished quiche.
If you’re feeling fancy, sprinkle some fresh herbs on top.
Bring your quiche out onto a large dish. Slice it and serve warm with some fresh tomatoes and salad, or let it cool down and wrap up to take to the crag. Or eat it yourself all at once, depending on the level of your craving!
Alice is a writer and filmmaker. She loves food and combines her work in Tv with her passion for cooking in her food blog Like Mother Like Daughter . An adventure seeker, insatiable eater, climbing addict.