Leek and Cashel Blue Cheese Self-Crusting Quiche

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

You may also like...

2 Responses

  1. Jo says:

    Excellent. I won’t say (eggcell..)I’m trying to avoid wheat. Don’t think I put flour in my quiche… is it in this recipe because there’s no crust, or just because?

  2. Caroline says:

    The flour in this recipe acts as a binder and makes a base of sorts. You need it because of the amount of milk to eggs. If, however, you were to up the eggs and decrease the milk (or just leave it out altogether) then you wouldn’t need the flour at all. Of course, it would be more of a frittata then…

Leave a Reply

Your email address will not be published. Required fields are marked *


Warning: A non-numeric value encountered in /var/www/vhosts/106/123832/webspace/siteapps/WordPress-61955/htdocs/wp-content/plugins/ultimate-social-media-icons/libs/controllers/sfsi_frontpopUp.php on line 63