Bonjour mes belles,
It was a cold day yesterday and I wanted to make something hot but quick for French Boyfriend's lunch.
A crustless quiche was the best option as I had some eggs that needed to be used and the rest of the ingredients were in the freezer.
The quiche came out of the oven at the same time French Boyfriend came through the door so I could not have timed it any better than that. Crustless QuicheINGREDIENTS1 onion sliced thinly1 tablespoon butter for cooking140 g mushrooms (around 4 medium mushrooms)100 g ham chopped or bacon115 g grated cheese (strong cheddar cheeses or similar work well)60 g self-raising flour375 ml milk4 eggs lightly whisked2 teaspoons mustard salt & pepper to taste
INSTRUCTIONS Preheat the oven to 390F / 200C.Melt the butter in a large frying pan or saucepan, then cook the onions slowly for about 10 minutes or until soft and beginning to caramelize.Add the mushrooms to the onions in the pan and cook for a further couple of minutes.Grease a standard quiche dish (or other round pan) with a little butter, then spread the onions and mushrooms evenly over the bottom. Scatter over the chopped ham and cheese.Slowly add the milk to the flour in a large jug. Whisk continuously so that there are no lumps, then whisk in the eggs, mustard, and salt and pepper.Pour the egg mixture over the fillings in the dish/pan, then bake for 30 (to 40) minutes or until the mixture is just cooked in the centre. 
Slice and serve.
Note if you...