Crustless Quiche - Ham and Cheese

1. Cream v milk - cream will yield a more luxurious custardy texture like traditional quiche (such as this Quiche Lorraine). Milk will give it a texture like frittata. Both delicious!

If using milk however, to halve the quantity because eggs can't hold as much milk as it can cream (the quiche won't set properly if you use 1 cup milk).

Low fat creamworks fine (use same quantity as full fat cream).

2. Salt - don't need much, ham and cheese is salty. Don't get greedy with ham - it can make the quiche too salty (first hand experience!).

3. Cheese - mozzarella doesn't have much salt in it so if you only have mozzarella, add a pinch of extra salt into the egg mixture.

4. Pie pans come in all sorts of sizes, I like using a 22.5cm / 9" standard pie tin because it bakes well in this - larger ones tend to sag more in centre and cook less evenly. If using a larger pie tin, scale the recipe up slightly (click on servings and slide up).

20cm/8" square pan - use recipe scaler (click on ingredients and slide) to increase eggs to 7 eggs. Grease the pan well, then make per recipe. Bake 40 minutes.

Muffin tins - it will probably fill 10 muffin holes. 20 minutes at the same temp. OR use this Frittata Muffins recipe(made using milk), switch fillings with this ham and cheese.

5. Storage - keeps 5 days in the fridge, freezer 3 months (cool, wrap, airtight container. Thaw then reheat in microwave or covered in oven 180C/350F for 10 minutes (for full quiche, a slice will be less).

6. Nutrition per serving, assuming 6 slices.