Crustless Quiche Master Recipes

CRUSTLESS QUICHE

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
• Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
• In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
• Scatter the mix-ins evenly across the bottom of the prepared pie dish.
• Sprinkle the cheese on top.
• Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
• Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

CRUSTLESS QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, melt 1 tablespoon of butter over medium heat. When the butter starts to froth and brown slightly on the edges, shut off the heat and add the leeks. Turn the heat back to medium and season the leeks with salt and pepper. Stir to blend. Cook for 2 to 3 minutes until the leeks become only slightly tender. Transfer the leeks to a baking sheet and place the sheet in the refrigerator to cool.
• Crack the eggs into a medium bowl. Whisk the eggs to break them up. Add the slices of goat cheese and season with salt and pepper, to taste. Use a whisk to break up the goat cheese and blend it with the eggs. When it is fairly smooth, whisk in the cream, milk, hot sauce and Worcestershire.
• The test: It's a lot harder to check the seasoning of an uncooked quiche batter. If desired, heat a pan, add a touch of butter and cook a tiny bit of the batter for 1 minute. Taste and adjust seasoning of batter, if needed.
• Grease the bottom and sides of a 9-inch baking dish with the remaining tablespoon of butter and fill with the cooled leeks and top with batter. Place the dish in the center of the oven and bake for about 20 minutes. Open the oven door and gently layer the Brie slices on top of the quiche. Close the oven and bake for an additional 10 to 15 minutes until the top is slightly brown and bubbly.

CRUSTLESS EGG AND CHEESE QUICHE

Steps:

• Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
• Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
• Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.

QUICHE - MASTER RECIPE

Steps:

• Preheat oven to 375.
• Fill parbaked shells and bake until set.
• Any filling you wish to use.
• Serve warm or at room temperature.

EASY CRUSTLESS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
• Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
• Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

EASY CRUSTLESS QUICHE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.