Do you have those moments when you simply know what something should taste like? I mean when you are 100% sure of the flavour combination, but have zero clue on the actual recipe itself? I certainly have a LOOOT of of those recipe epiphanies, when I can imagine the taste in my head and need to work backwards. This recipe is a product of that, and I must say, I have to credit those grey cells of mine.
Now I love quiches. I love the combination of the flaky, buttery crust and the juiciness of the filling, but sometimes you simply cannot be bothered with making a crust right? Or you don’t have enough flour to make the pie crust. Hehe.
That’s why I decided to do this crustless quiche.
This comes with a creamy white sauce, eggs and cheese. It’s perfect for breakfast or brunch and is loaded with flavour.
Before I move on to the recipe, I just wanted to talk to you about how to care for your cast iron utensils. God knows they aren’t the cheapest of things, so you don’t want to ruin it by lack of proper maintenance. And unlike your non stick stuff, there is a tendency for things to stick, especially the first few times you use cast iron cookware. And they cannot be soaked in water. Or scrubbed with steel wool. So how can you clean your cast iron cookware to make sure that it’s maintained for a long time? The answers are here!
1. Once you are done cooking, and the skillet is still not fully cooled down, add some salt all over. Then using a soft plastic brush (not a scrub, a brush and the make sure they are short soft bristles), brusk off the crumbs sticking to the pan. Don’t be aggressive here, it’s okay if it’s not coming off, it will still loosen it up a little.
2. Then wash the cast iron pan or pot thoroughly. Using mild soap and a soft scrub, was it and make sure all the food sticking to it has been removed. It is generally advised not to use soap, but I feel it’s not clean till I do, so I tend to use it, but keep it to a very minimal amount. If you don’t want to use soap, simply add some warm water in the previous step along with the salt, and gently remove any sticking food with the brush.
3. Immediately after washing place the pan/pot on the lit stove, and dry it to avoid rusting. Once the water has evaporated, coat with oil. Allow to cool. Cover with a cloth bag and store.
I apply these rules to my cast iron skillets, and girdles. You might be wondering why go to all that trouble, when you can just use non stick, right? Well the taste really is different. I find that meats are extremely evenly cooked in cast iron ware and even things like crepes and dosas come out so much more crisp and beautifully thin on them.
If you are anything like me, you will love it! I used an 8 inch Lodge cast iron skillet to make this recipe.