Crustless Quiche Lorraine Recipes

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

CRUSTLESS QUICHE LORI-IANE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
• Beat eggs in a large bowl. Whisk in the sour cream; mix until smooth. Mix in the spinach, Cheddar cheese, feta cheese, Parmesan cheese, onion, tomato, green chiles, garlic, cumin, paprika, and cayenne pepper.
• Pour the egg mixture into the prepared pie plate. Set pie plate on a baking sheet. Bake quiche until a knife inserted into the center comes out clean, about 1 hour.

QUICHE LORRAINE

Steps:

• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
• Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
• Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
• Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

CRUSTLESS MINI QUICHE LORRAINE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

CHEESY QUICHE LORRAINE

Steps:

• Cook chopped bacon in a heavy skillet with a little butter or olive oil until browned.
• Remove the bacon from the skillet to a glass or paper plate lined with a couple paper towels.
• Butter a 9" glass pie dish.
• Spread bacon and then the grated Gruyere in the pie plate.
• Whisk together the eggs, creme fraiche, salt, and pepper.
• Pour over the bacon and cheese, using a fork to gently distribute the bacon and cheese evenly.
• Bake the quiche in a water bath in a 350F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
• Serve hot or at room temperature.
• Note: A water bath is simply placing the dish to be cooked in a larger dish, then filling the larger dish with water to about 1" from the top of the smaller dish, then bake.
• I get the water ready to pour, place the uncooked quiche in the larger dish and then into the oven, and THEN pour the water in.
• Be very careful pulling this out of the oven.
• Move slowly so the hot water doesn't slosh about.
• Don't pull your oven rack out with the dish on it unless your rack moves very smoothly or the water will slosh.

CRUSTLESS QUICHE LORRAINE

Steps:

• Spray a shallow round ovenproof flan dish (aprox 25cm or 6-cup capacity) with oil. Pre-heat oven to 180C or moderate temperature.
• Spray a non-stick frying pan with oil and add the onions and bacon. Cook, stirring until the onions are soft and transparent. Remove the mixture from the pan and spread it over the base of the prepared flan dish.
• Place eggs, cream, chives and cheese in a large bowl and whisk until all ingredients are combined. Season with salt and pepper to taste and pour over the onion mixture in the flan dish. Arrange the tomato slices over the top.
• Bake 40mins or until it is just set and golden.
• Cool for 5mins before garnishing with extra chives and serve. Also good to serve cold.

THE BEST QUICHE LORRAINE

Steps:

• On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet., Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife. Remove rim from pan.