Crustless Quiche

Derived from the German kuchen, or cake, quiche (or küche in Lorraine) is an open-faced pie with a savoury egg custard filling.

Traditionally, the filling is poured into a pastry base and baked.

We're going to keep it paleo ...

... and make some individual quiches for breakfast.

Pre-heat the oven to 180C and take a baking tray, dropping some silicone moulds one into each pocket.

Place a slice of feta cheese in the bottom of each, add in whatever other ingredients you like - I used scallions, fried bacon pieces and a head of gently boiled tenderstem broccoli.

Whisk up some eggs with a little double cream and pour into the cases. You can make up more egg if you run out.

Grind some freshly milled black pepper over the top and maybe a splash of Tabasco.

Place in the pre-heated oven for 12-15 minutes. Set the timer for 12, check and cook on if need be - you'll know whether it needs a little longer as the egg mixture will still appear like egg white if undercooked. The cooked result should still have a little movement and will soufflé a little.

Turn out onto a place accompanied by a little salad, a few cooked things, whatever you want.

Great for breakfast, easy for dinner ...