The Bottomless Quiche

Image of cooked omelette

I don’t know whether to call this an open omelette or a quiche without a pastry base, but it makes a good mid-week supper or weekend lunch and if you’ve got a glut of courgettes it’s a good way of using them up.

I dotted the omelette with a few spoonfuls of ajvar part way through cooking, but you could use a pesto or perhaps a good quality, thick tomato and basil sauce. You can swap other ingredients in and out depending on what you have handy. Apart from the courgettes, I used goat’s cheese as the main flavouring.

The only important thing to remember is that it must be cooked on a very low heat, otherwise you’ll get a leathery bottom. I think we can agree that’s a fate best avoided.

The Bottomless Quiche

Image of omelette, served

Ingredients:

8 eggs

3-4 shallots or 1 medium onion, peeled and finely chopped

2-4 courgettes, depending on size (I committed infanticide), sliced into rings

2 tbsp grated parmesan

About 150g goat’s cheese, cut into chunks

2-3 tbsp ajvar, pesto or tomato sauce (not ketchup!)

Salt and freshly ground black pepper

Oil

Image of eggs and veg in pan

Method:

In a heavy-based frying pan about 24cm in diameter, heat a couple of tablespoons of oil. Lightly brown the courgette rings on both sides until lightly speckled. Remove and drain on kitchen paper. Add the onions to the same pan and fry gently until soft and golden. Put the courgettes back in the pan and arrange the veg so they’re evenly scattered on the base.

Crack the eggs into a bowl, beat them, stir in the parmesan and season well. Pour into the pan over the courgettes and onions. Cook on a very low heat until the omelette is beginning to set. Blob the goat’s cheese across the top and continue to cook, still on low.

Image of cheese added to omelette

Heat your grill to high. Just before the omelette is done, dot teaspoons of ajvar/pesto/what-have-you on the surface of the omelette and put it under the grill for just a minute or so until the top is set and beginning to turn golden. Allow to cool for 5-10 minutes then slide out of the pan and eat while still warm.

Image of cooked omelette

15 thoughts on “The Bottomless Quiche

    • No, you can put all sorts of things in a tortilla (though preferably not all together). Ditto a frittata or open omelette. They’re really all different names for much the same thing, aren’t they?

      • Ah, I did not know and since you are my Spanish food expert, I thought I ask. Yes, all delicious and I am firmly planned on making one again soon. It seems ages ago since I had one and that really should not happen.
        N

      • I think the mistake some people make (not you, as an experienced cook) is to chuck everything into a tortilla. It’s like putting pineapple on pizza. You might like to check out Elisabeth Luard on Spanish cooking and tapas, she’s a legend.

      • I adore Elisabeth Luard, especially the book about the times in Spain when the children were small, though strangely the Spanish book is still on my list to buy. Got Claudia Roden & Barafina & the ubiquitous Mr. Stein on my shelf…

      • You seem to be pretty well covered but EL’s little tapas book which she wrote for La Ina is good, also her one on European Peasant Cookery; you might also enjoy Coleman Andrews’ Catalan Cuisine.

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