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Regardless of the fillings you choose, the ratios are always the same, resulting in a perfect crustless quiche.
A frequent question I receive in the Not Entirely Average in-box is how to make a crustless quiche. Well, how to make any quiche, really. This is honestly a more recent inquiry. It appears to be hand in hand with all that is going on at the present time, and stemming from a way to completely use up leftovers and extras to avoid waste. Though there are plenty of ways to use up those leftovers and extras, for me, it's always to make quiche. This spot on crustless recipe was given to my Mother back in 1971 and I have both eaten and prepared it myself often throughout the years. When a recipe works this well, you hang onto it. And regardless of what filling or fillings you plan to use, I will demonstrate how to make a crustless quiche one of your easiest kitchen hacks.
This easy crustless quiche is a light and filling meal idea and tastes incredibly indulgent. Pair it with a beautiful green salad, and you are all set.
The stragglers in my crisper drawer that always seem to need attention are extras of green onions, leaf spinach, mushrooms, asparagus, and even kale. Given I never intentionally want anything to go to waste, I look for ways to use these guys up without spending a bunch of time or money doing it. Quiche is usually my answer. As long as I have some kind of cheese to throw in, I know I can make a beautiful presentation out of items that are begging to be used up.
You’ll love the delicious possibilities out there as you sort which vegetables to couple with what cheese. Round it off by adding diced ham or chopped bacon. Canned crab or salmon also make unique ingredients if you have either on hand.
The crustless quiche I have assembled for the purposes of these photos today uses leftover ham from Easter yet, (yes, I froze those leftovers because I was hammed out!), diced onion, shredded sharp cheddar, and fresh tomatoes from my cherry berry I have growing on the front porch. No matter what you choose for your filling, always remember the ratio 8:4:4. Eight (8) ounces of a good quality shredded cheese, four (4) ounces of diced vegetables, and four (4) ounces of diced or shredded protein. To make it meat-less, up the vegetables by two (2) ounces. I say 2 and not 4 because most veges are made up of mostly water. You do not want a soggy quiche that may not firm up if you have too many mushrooms for example.
Use fresh herbs, and lots of them. Their addition will only make your final product more flavorful. Marjoram and dill are two of my favorites.
For this recipe, you will need fresh extra large eggs as well as butter and Parmesan cheese. The butter and Parmesan will act as your crust without actually forming a crust. You will also need flour, baking powder and some good Dijon mustard. In my opinion, the pièce de résistance is the addition of freshly ground nutmeg, but just a little. If you do not have a nutmeg seed, ground nutmeg from the pantry is fine to use in its place.
Some combinations that have proved successful for me over the years...
Ham, Gruyere, Thyme and Asparagus
Bacon, Goat Cheese, Tarragon and Kale
Lobster, Smoked Gouda, Marjoram and Cherry Tomatoes
Crab, Monterey Jack, Dill and Sweet Onions
Pancetta, Cheddar, Chives and Leek
I have even assembled a corned beef and cabbage quiche at the behest of a friend who was staying with me a few years back, and the result was bizarrely wonderful. I am not kidding! No matter the filling, the measures below will yield a perfectly perfect crustless quiche every time. Choose your fillings wisely, but do get creative. Always use fresh ingredients and pair with a refreshing wine. Toss a simple salad to go with, and just enjoy cooking at home...
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Ingredients for A Crustless Quiche
- 1 tablespoon very soft unsalted butter plus an additional 2 tablespoons unsalted butter, melted
- 3 tablespoons very finely grated quality Parmesan cheese
- 8 ounces cheese of your choice, crumbled or shredded
- 4 ounces protein of your choice, diced, crumbled or shredded
- 4 ounces vegetable of your choice, diced or chopped
- 2 tablespoons fresh herb(s) of your choice, chopped finely
- 1/2 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon Kosher salt
- 1 cup heavy cream or half and half, at room temperature
- 4 extra large fresh eggs, lightly beaten and at room temperature
- 2 teaspoons quality Dijon mustard
- fresh nutmeg, or 1/8 teaspoon ground
- Adjust oven rack to lowest position. Preheat to 350°.
- Grease 9-inch pie plate or quiche pan with the softened butter, then coat plate evenly with Parmesan.
- Combine desired 8 ounces of cheese, 4 ounces of protein, 4 ounces of chopped vegetables, and 2 tablespoons of herbs in bowl.
- In a separate bowl, combine flour, baking powder, pepper, and salt. Whisk in half-and-half, eggs, melted butter, mustard, and nutmeg until very smooth.
- Sprinkle cheese, protein, vegetable and herb mixture evenly in bottom of the prepared pie dish or quiche pan.
- Slowly pour the egg batter over the cheese, meat and vegetable mixture. If desired, dot the top of the quiche with tomato slices or additional herbs to garnish.
- Bake until quiche is light golden brown and the fillings are set, 30 to 35 minutes. Allow quiche to cool on wire rack for 15 minutes.
- Cut into 6 or 8 slices and serve warm with a salad and crisp cold wine.