Crustless cheese and carrot quiche (Gluten free)

Call this a quiche (French) or frittata (Italian). I basically thought this dish can be called either, with the exception that this would be a crustless / baseless quiche. I always make this for the lil' fella, as a simple dinner or snack, whenever I have leftover pasta or rice (in this case! - making this dish gluten free).

This is a re-visited recipe. The one I previously did was Zucchini quiche with onion and cheese. You can really do it with any sorts of vegetables you have in the fridge. Another good one would be grated pumpkin or chopped broccoli (I would probably blanch the broccoli prior to putting them in this dish).

The ingredients and steps are easy. Basically I just prep up everything. Put them all on a shallow bowl, combine all evenly and pour into cupcake liner or mini ceramic dishes for a quick bake. It takes about 15-20 minutes in the oven. If you're like me, love to peep into the oven while they are baking, you'll notice that the quiche or frittata will gradually puff up over the duration, at this stage, you know it's almost there. Give it a couple of extra minute to get that golden color coat and they can leave the oven.

Here's the recipe

For the recipe of baby quiche, you'll need:
(This recipe makes 4 baby quiche or frittata in 4 ceramic dishes)

• 1cup grated carrot
• 1egg (large) or 2 medium eggs
• 1/2 small onion, finely diced
• 1clove garlic, finely minced
• 1/4 cup Cheddar cheese, grated
• 1/4 cup cooked rice or cooked quinoa
• pinch of salt and black pepper (optional)

Instructions:
1. Combine the egg, minced onion, garlic, grated cheese and carrot cooked rice, salt, and pepper. Stir until evenly combined.
2. Pour evenly onto 4 ceramic dishes *If the mixture appears to be too dry. You may add in another egg, beaten.
3. Bake at 175degC for 18-20 minutes, until golden. Allow to cool slightly before removing to a wire rack to cool. Leftovers can be stored in an airtight container in the refrigerator. Reheat at 170ºC for about 8-10 minutes, until heated through.

Mini mushroom quiche

 

 

Sigh.. the amount of fraud calls I get these days are horrendous!! While I was doing my work, I got a call from this number 03 2167 3833, not anyone on my phone contact list, but it was an automated voice message that says, This is AmBank Credit Card centre. We have detected a pending transaction of RM3000 (3thousand something) in your account. Please press 1 to confirm transaction. Press 2 to talk to our customer service or press 9 to repeat.” I didn't doubt it was a fraud call at first, cos our company do have an AmBank account, personally, I don't, so I pressed 2 to talk to a customer service. The moment the customer service person spoke, 'Ah Hahhh!!', I thought, 'Fraud!!' Guess why? He spoke with a Chinese-y accent which is very very rare for Ambank or any call centre. After a few minute, without wanting to waste my time on this fraud call, I just said, it's fine, thank you and hung up the phone. Without further delay, I went onto google and try to find any similar case like this, and of course, as expected, this is a fraud call.

 

Anyway, back to my quiche.. I made these baby quiches for my boy's breakfast. Don't they look lovely? They are quite easy to prepare.

 

For the pastry

• 200g plain flour
• 100g butter, chop into little cubes or grated
• 1/4tsp baking powder
• 1 beaten egg
• pinch of salt

1. Combine flour and butter until the mixture resembles texture of bread crumb.
2. Add in baking powder, salt and beaten egg. Combine into a dough.
3. Divide the dough to about 4-5 portions. Grease the ramekin dishes.
4. Roll the dough to thin round disk and lay in the individual ramekin dish. Keep in fridge for later use.

For the filling

• 2 clove garlic
• 1 large onion, minced
• 4-6 medium size brown mushrooms, fresh, sliced  
• 1/2 cup fresh milk
• 1/2 cup grated Cheddar
• 2 eggs, beaten

1. In a heated pan, stir fry the garlic and onion with a little oil until the onion turns translucent (about 3-4min). Stir in sliced mushrooms and cook till soft.
2. In bowl, combine fresh milk with beaten eggs.
3. Divide the garlic and mushroom mix in the ramekin dish lined with pastry. Top up with the egg-milk mix until about 80% full. Top with generous amount of grated Cheddar.
4. Preheat the oven to about 175degC. Bake the quiche for about 20-25min until the centre is no more wobbly.

I'm linking this post to Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze from Awayofmind Bakery House at this post.

Zucchini quiche for baby (gluten free)*

I made these beautiful morsels for the little fella for dinner. I halved the original recipe yielding only 5 baby quiches. Guess what? The little fella finished 4 of them. Must be yum ya? I paired them up with potato and zucchini soup, topped with chopped avocado.

If you have a baby on gluten free diet, replace the baby corrallini pasta with cooked brown rice or cooked quinoa.

For the recipe of baby quiche, you'll need:
(This recipe makes 5-6 baby quiche)

• 1cup grated zucchini
• 1egg
• 1/2 small onion, finely diced
• 1clove garlic, finely minced
• 1/4 cup Cheddar cheese, grated
• 1/4 cup baby corallini pasta or gluten free option: cooked rice or cooked quinoa
• pinch of salt and black pepper (optional)

Instructions:
1. Sprinkle the shredded zucchini with a pinch of salt, allow to sit for about 5 minutes before squeezing out the excess liquid. After wringing out, place in a large bowl.
2. Add the eggs, onion, garlic, cheese, cooked pasta, salt, and pepper to the shredded zucchini. Stir until evenly combined.

 

3. Scoop the mixture into the prepared mini muffin tin, filling each well to the top.

 

 

4. Bake at 180degC for 18-20 minutes, until golden. Allow to cool slightly before removing to a wire rack to cool. Leftovers can be stored in an airtight container in the refrigerator. Reheat at 350ºF for about 8-10 minutes, until heated through.