I use the folllowing easy crustless quiche recipe and just change the ingredients for variety (add chorizo, mushrooms, capsicum etc). DH loves it and we have it almost every week. Nice and easy and very cheap to make (and no hassling with blind-baking the pastry) :
1 small onion, chopped
3-4 rashers bacon
4-5 eggs (I sometimes use 6 if I want to make a big 'un)
chopped parsley
grated cheese
1/4 cup plain flour
1 tablespoon butter
2 cups milk (if I have cream around I sometimes substitute 1 cup of the milk with cream)
salt and pepper to taste
Fry onion and bacon; melt butter and mix with flour
We loooove this one, got it from BB a few years ago & we make it quite often. We modify the original recipe each time now & add in bacon, salami or diced chicken plus whatever vegies we have on hand. It's soooo yummy
Pasta and Herb Quiche
Recipe can be made the day ahead
200g spaghetti
1 tablespoon olive oil
1 medium onion chopped
1 clove garlic crushed
1 medium zucchini grated
1 medium carrot grated
5 eggs, lightly beaten
1 cup grated cheddar cheese
1/2 teas dried oregano
1/2 teaspoon dried basil
410g can of tomatoes drained, crushed
Lightly oil 23cm pie dish.
Break spaghetti into 10cm pieces, add to large pan of boiling water, boil, uncovered until just tender; drain.
Heat oil in large pan, add onion, garlic, zucchini and carrot, cook, stirring, until liquid has evaporated.
Combine spaghetti, vege mix, eggs, cheese, herbs and tomatoes in a large bowl.
Spoon mixture into pie dish.
Bake uncovered in moderate oven for about 45minutes or until set.
I know it sounds weird but left over risotto is really good in quiche - just sprinkle chunks of it over the base and fill with the egg/cream mix you would normally use. Pumpkin and bacon risotto is very good done like this. I'm manic about using leftovers up as you can tell!
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