Make a Crustless Quiche

crustless quiche
Crustless Spinach Quiche. Cheryl Zibisky/Photolibrary/Getty Images

Making a crustless quiche is not much different than making a regular quiche. Actually it's easier, as there is one less thing to fiddle with. You do need some fat in the recipe to make it easy to remove from the pan, but unless you are making a super-low-fat version (using fat free milk, for example), you don't need to worry about greasing the pan.

These are general instructions for a crustless quiche.

  If you want an exact recipe, try this
Smoked Salmon, Leek, and Mushroom Crustless Quiche.

Difficulty: Easy

Time Required: 20 minutes preparation plus 30-45 minutes baking time

What You Need:

  • Deep-dish 9" pie pan - Pyrex works well, or dark metal. Shiny metal isn't as good.  You can also make this in a 9" square casserole dish or a quiche pan.
  • Whisk or blender
  • Eggs
  • Milk, cream, a combination, or a substitute
  • Other ingredients as desired (meats, vegetables, cheeses)

Here's How:

  1. Prepare the solid ingredients.  If the meats and/or vegetables are raw, sauté and season them on the stove. About 1 to 1½ cups of these work well for one quiche (you can add more if there is no or little cheese, but who wants a quiche without cheese?). About 1½ to 2 cups total solid ingredients for a 9" pie pan is about right.
  2. Spread the meats and vegetables into a deep-dish pie pan.
  3. Spread the shredded cheese on top of the other ingredients.
  1. Make the custard, using either a bowl with whisk, or (my favorite) a blender. A standard quiche might use 4 eggs to 1 and 1/2 cups of liquid, and this amount works well for a deep-dish 9" pie pan. You can use cream, milk, unsweetened soy or almond milk, or a combination. Include seasonings as desired. I usually use salt, pepper, an herb or two, plus I usually throw in some spices if I'm cooking the vegetables and meats on the stove. I also like a little dried mustard powder that I put in with the eggs.
  1. Pour the eggs and milk over the solid ingredients, and put the pan onto the center rack of a 375 F. oven for 30-45 minutes.
  2. Begin checking at half an hour. You want the outside to be done (a knife inserted comes out clean), but the center will be a bit soft. (It will continue to cook after removing from oven.)
  3. Remove the quiche from oven and let set. The center will cook in a few minutes. You can eat it warm, cold, or at room temperature.

Tips:

  1. Make sure all the ingredients other than the egg are fully cooked before adding them to the pan.
  2. When layering the ingredients, the heaviest ones go in first, and the cheese last.
  3. If the top is browning too fast, cover the quiche with foil.
  4. Sprinkling the top with paprika is a nice touch.

Related Resources:

How to Make a Frittata - Even easier than a crustless quiche!

Eggs for Beginners - Lots of easy basic ways to make eggs.

Omelets, Frittatas, Quiches and More - What are these different egg dishes and how to make them.

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