All the fillings of your quiche in a skillet pan without the pastry. No need to worry about making or baking blind the pastry as the skillet pan is the dish. I’ve used traditional bacon, onion, cheese and tomatoes in this recipe. Add in your favourite vegetables, swap the bacon for cooked sausages or chicken pieces, or leave out the meat for a vegetarian quiche.

Ingredients

8 rashers bacon, chopped
1 large onion, chopped
6 large eggs
200g/7oz grated cheddar cheese
150g/5¼ oz cherry tomatoes, halved
1 tsp dried oregano
1 tbsp fresh chives
Salt & pepper
Olive oil
25g/1oz unsalted butter

Method

Set up your BBQ for direct grilling.
Place your skillet pan on to the grills. Pour in a little olive oil and tip in the chopped bacon. Fry until lightly browned followed by the chopped onion. Cook until the onion is a little soft.
Remove the skillet pan from the heat and change your BBQ to indirect cooking. You want a temperature of 180°C/356°F.
Whisk up the eggs in a bowl and add in half of the grated cheese.
Add the butter to the skillet pan and stir around the bacon and onion until it has melted. This will help stop the egg mixture from sticking when cooking.
Pour in the egg and cheese mixture. Season with salt, pepper and dried oregano. Stir well.
Top with the remaining grated cheese and drop in the halved cherry tomatoes.
Bake for about 20 minutes until the egg mixture is just set and lightly coloured.
Serve with salad and your favourite chutney. If there are any leftovers, it’s just as delicious eaten cold and great for taking on picnics.