It says “1/2 cup extra virgin olive oil”… since oil is pure fat I was wondering what would happen if I put in 1/2 or 1/3 of that…
it will be OK
real men make, and eat Quiche’
tsfr
thanks.
“No pastry” quiche? I think that’s just an omelet.
Yeah my mom said that too… but to me “quiche” sounds more like something you could serve for dinner…
You might need to add an extra egg or maybe even just replace the skipped oil with water, if the remaining liquid ingredients don’t incorporate well with the flour. I’d add an extra egg. It doesn’t specify whether the bacon should already be cooked, but I would cook it at least partway first to get all that grease out, too.
It mixed well even before I added a bit more oil. BTW it was very filling for the 250g serve… more filling than most meals I have.
Cheese and flour are filling! It sounds kind of interesting, though I would tend to just make a frittata.
Moved to Cafe Society.
I’ve never put fat of any kind in a quiche, crustless or not. Then again, I don’t put a cup of flour, either! That recipe really isn’t a quiche at all, IMO. It’s more of a variation on savory pancake. Probably tasty, but not a quiche.
I wouldn’t call that a quiche. It looks good, just not quiche. Except for the flour I’d call that a frittata.
Yeah, when I think of quiche, it’s not just the pastry crust, but also the inside is usually, IME, more of a type of firmly set custard rather than the cakey/floury thing here. I don’t think I’ve ever seen a quiche recipe with any kind of leavening in it (self-raising flour in this case.) But the name “savory pancake” doesn’t quite have the ring of “crustless quiche,” does it? 
That is a frittata–with flour and oil in it. You could make it without either and it would be just fine, probably better, even.
I wonder what it would be like with no oil… apparently the recipe was like a cake… whatever that means… would no oil make it less crumbly? Would it make it taste better?
This “Italian dinner frittata” looks good… it is very low in calories - including having no flour…
edit:
This one looks better - I want to bake it:
Ok this one is the best one…
http://www.kraftrecipes.com/recipes/easy-oven-frittata-90195.aspx
8 eggs
2 Tbsp. water
1/2 cup chopped seeded tomato
1 cup KRAFT Shredded Mozzarella Cheese, divided
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 cup chopped fresh basil
VERY low in calories… BTW I’ve been buying bacon that has about 4% fat and is about 100 calories/100g.
It apparently serves 8 but we have 4 people who usually have big servings…
So…someone really should address this particular point that you made, since not all fats are created equal.
Olive oil is a monounsaturated fat, which is actually very good for your heart health, and can lower your LDL, which is the bad cholesterol.
The extra virgin variety does not go through all the processing that standard olive oil does, so it retains most of its antioxidants.
The fats you want to cut down on are the saturated fats and trans fats. But the more olive oil in your diet the better!
Those frittatas look anemic to me. I usually fry up some potato chunks in olive oil, remove them to a paper towel to get rid of excess fat, add veggies to whatever oil is left in the pan and saute until tender. Return the potatoes to the pan, dump in scrambled eggs (2 per person) and some fresh herbs, let them set for a while, lifting the edges to allow raw egg to run underneath, then top with grated cheese of choice and pop the pan under the broiler until the cheese is bubbly and slightly browned and bring the pan right to the table for serving. This also causes the dish to “rise” somewhat, so you get a lighter dish that presents really well at the table. As an alternative, I fry up some Italian sausage and add it to the eggs. In fact, that’s my go-to unless we’re having meatless company.