Lunch/ Meal

Quiche bil-Ġobon tal-Mogħoż – Crustless Quiche

The comfort of a quiche without the crust… This one-bowl meal will provide a scrumptious meal in the blink of an eye. To make it vegetarian, simply omit the ham.

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Quiche bil-Ġobon tal-Mogħoż - Crustless Quiche

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The comfort of a quiche without the crust... This one-bowl meal will provide a scrumptious meal in the blink of an eye. To make it vegetarian, simply omit the ham.

Ingredients

400g cherry tomatoes, quartered;

2 tbsp golden drop extra-virgin olive oil;

Salt and pepper;

3 eggs

50g plain flour;

200ml milk;

300ml cucina d'oro cooking sauce

60g Parmesan cheese, grated;

1 garlic clove, minced;

60g fos black Kalamata olives, pitted & chopped;

8 sun-dried tomatoes, sliced;

200g fior di vita goat cheese, crumbled;

6 slices Serrano ham;

Basil leaves, torn.

fior di vita 4 cheese

lucky label sweet chili sauce

Instructions

1

Preheat the oven to 190ºC.Put the quartered cherry tomatoes into a roasting dish with olive oil and seasoning. Toss them well in the oil and roast for 20-30 minutes or until they soften and are slightly shrunken.

2

Reduce the oven temperature to 180ºC. In a mixing bowl, combine the eggs, egg yolks, flour, milk, and cream. Season and whisk everything together. Stir in the Parmesan cheese and garlic.

3

Scatter the chopped olives and sun-dried tomatoes over the roasted tomatoes and crumble the sheep’s cheese. Lay the slices of Serrano ham over the tomatoes, olives, and cheese.

4

Pour the milky batter over the ingredients in the roasting dish and bake for 30 minutes, until the custard is puffed and golden. Leave it to set for 10 minutes, drizzle more olive oil and scatter the basil leaves.