Leek and Cashel Blue Cheese Self-Crusting Quiche


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary 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).

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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…

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