Quiche -crustless, Low Fat

INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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