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We have quiche here in South Africa. I make a crustless quiche – much
quicker, easier & lower fat
:). What this means in practice is that, instead of making pastry for the
quiche, add a tablespoon of flour to your egg & milk custard mixture, beat
well to remove lumps and pour this over the fillings which are placed in
the dish (give the dish a spray of non-stick baking spray). Cook as normal.
During baking, the flour sinks to the bottom of the custard to form a mock
crust. I have made this using ordinary white & wholwheat flour, as well as
corn & potato flour.