Crustless quiche with vine tomatoes and egg fried rice
It's that time of year when you don't really want heavy meals that fill you up when it is warm outside. That doesn't mean to say that you are not likely to fancy something tasty. I enjoy quiche very much but I'm also aware of the detrimental calories, fats and salt in pastry so imagine my delight when I spotted the quiche, without pastry, in my local supermarket. It has around 270 calories as opposed to one with pastry at almost 400 cals. As an aside, if you are a maker of quiche this filling could be baked in a ramekin or foil baking case lined with greaseproof paper which would make them easy to remove once cooled.
Quiche a la David
You will notice I succumbed to pastry on the above Quiche a la David. I used Rachel Khoo's recipe for the pastry because it is thin and crispy.
Rachel Khoo's Pastry
90g soft butter
180g plain flour
1 pich salt
2 egg yolks
2 tbsp ice cold water
Cream the butter sugar and salt with a wooden spoon. Add the flour the egg yolks and the water, in that order. Don't over knead. When smooth wrap in cling film and place in the fridge for at least an hour but preferably overnight. Brush with egg white.
The filling for Quiche a la David was 4 eggs plus 2 egg yolks, 300g creme fraiche fried potatoes, leeks and mushrooms with dill and goat's cheese.
Recipes on the TAB
The fried rice in my top dish is simplicity itself. You cook the rice, drain, mix in your favourite savoury rice vegetables (I used sweetcorn, spring onions, mushrooms and peas), place in a frying pan with a little oil (make sure the rice is well drained) crack an egg into the pan and mix with the rice as the egg begins to solidify. Hey presto savoury fried rice! Use brown or wild rice as an healthier option.