The Food of Downton Abbey: Edwardian Crustless Quiche

As fans of the internationally acclaimed television series Downton Abbey are very aware of, the American release of season three is underway and there is really no better way to celebrate than enjoying the food of the era when the show takes place. So as you get ready to venture back into the abbey for another season, settle down with some wonderful authentic Edwardian cuisine.

Remember the old saying "real men don't eat quiche?" I don't think you would have wanted to say that during the Edwardian era or you might have learned that "men who eat quiche can knock you on your butt." The fact of the matter is, a quiche is a delicious dish and in most cases, very easy and simple to prepare. This quiche, however, is unlike most.

If you have ever had the pleasure of dining on quiche, you are aware they usually have a wonderful rich and buttery crust. A pastry crust to be precise. This quiche has no crust. This quiche is held together by the potatoes and eggs. It is much more vibrant and fresh tasting. Though there are two different cooking methods used for this quiche, it will actually take you less time to prepare than the usual quiche.

For a full how-to slideshow on preparing Edwardian Crustless Quiche, go to the free Facebook page called The Food of Downton Abbey.

Ingredients needed to make Edwardian Crustless Quiche (serves 4):

• 2 Tbs. oil
• 2 potatoes, peeled and in 1/4-inch slices
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 Tbs. minced parsley
• 6 eggs
• 2 Tbs. cream
• 1 tsp. red pepper flakes
• 2 tomatoes, sliced

Steps:

1. Pre-heat your oven to 375 degrees.
2. In a large non-stick pan, heat the oil over medium heat.
3. Add the potatoes and saute about 7 minutes, until they begin to brown and become tender.
4. Add the onion, garlic and parsley and saute 5 minutes.
5. In a medium bowl, whisk the eggs, cream and pepper flakes.
6. Pour the egg mixture into the pan and swirl it around to it gets between the potatoes (this will be the base of the quiche). Cook until the eggs begin to set.
7. Place the tomatoes atop the quiche and place into the oven. Bake until the eggs begin to puff (about 5 minutes).
8. Remove from the oven and run a flat spatula under the quiche to loosen it.
9. Slide the quiche from the pan onto a carving board.
10. Slice the quiche into wedges and serve.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."