Crustless Quiche

• butter↗20g g

  plus extra for greasing the pan

• onion↗1

  finely chopped

• pancetta100g g

  or smoked bacon

• asparagus↗200g g

  or broccoli, trimmed

• eggs↗8 large
• cream↗150ml ml
• Gruyère cheese↗80g g

  or Parmesan

Step-by-step instructions

1. 1

   Preheat oven to 180 °C/160 °C convection/gas 4. Grease and line a 23 cm deep springform pan with parchment so the paper rises 2‑3 cm up the sides.

2. 2

   Melt the butter in a pan. Add the onion and pancetta and cook over low heat for 10 minutes until softened and translucent.

3. 3

   Bring a pot of lightly salted water to a boil. If using broccoli, cut into small florets; if asparagus, leave whole. Blanch the vegetables for 2 minutes, drain and let them steam dry.

4. 4

   Beat the eggs, cream and two‑thirds of the cheese in a bowl. Season with salt and black pepper. Add the onion‑bacon mixture. Pour into the pan, distribute the vegetables and the remaining cheese on top. Bake for 25‑30 minutes until golden with a slight wobble in the centre.