Cruise PP Quiche with oatbran base

[anjuschka]

This is the Cruise version of the Conso quiche I posted just now - of course you can add veg to make it a PV day quiche too!

This makes a big quiche, one half is one days worth of wheat and oatbran.

Base:

• 2 eggs
• 4 TB oatbran
• 2 TB wheatbran
• 3 Tb Fromage Frais

Topping

• ~75 gr diced lean ham (see below) or any other cooked meat

• 3 eggs
• 250gr Fromage Frais

The ham: use what you can get, raw or cooked ham works, just make sure it's <2% fat. I found Aldi sells little packs of cubed lean ham - find it on the shelf with the diced pancetta (don't use *that* though!).

Make the base:
mix the ingredients, put into a lined loose-bottomed tin (I used a sandwich cake tin with a silicone liner).

Bake 20 minutes at 200 degrees C

Take out of the oven and give it a bit of time to cool - it tends to rise up in the middle and you want it to deflate a bit! You can push it down with your hands...

Then sprinkle the ham on the base, and any other veg is using.

Mix the eggs and FromFrais - I only season with pepper and a bit of nutmeg as the ham is pretty salty.

Pour on the egg mix and bake at 180C for 40 mins or so.

The proportions of eggs and dairy vary from recipe to recipe - this one worked well for Fromage Frais but using my favourite quark I had to add some milk to get it a bit more liquid. Some people add cornflour or milk powder to make it less liquid / help it set but I've not yet tried that.