Individual Crustless Cheese and Spring Onion Quiches

Pastry can be messy and breaks very easily in transit, by omitting it and serving these delights and using yogurt instead of cream means you have an easily transportable and relatively virtuous quiche. I've used spring onion as it has a sweetness when uncooked that red or white onions do not, which compliments the savoury umami-ness of the Cheddar and Parmesan cheeses.

This recipe can be easily adapted into an large quiche or for a quiche with a crust - either grease a bigger pan and bake for a little longer or blind bake shortcrust pastry for 10 minutes before egg washing and adding the filling.

Individual Crustless Cheese and Spring Onion Quiches

3 eggs

150ml/g low fat yogurt

50 g Parmesan, grated

50g Cheddar, grated

3 spring onions, snipped up with scissors

Salt and pepper

Set oven to 200C/Gas Mark 6, grease a 4 hole Yorkshire pudding tin or 8 holes of a muffin tin (it depends what you have to hand).

Beat all ingredients together and season.

Divide evenly  between your holes and bake for 10 minutes. 

When done, turn out on to kitchen roll and, when cool, layer with the paper in an air tight container and refridgerate until you embark on your picnic.

Or indeed eat straight away like a greedy guts.