If you love quiche like I do, but sometimes just aren’t quite up to battling with the crust, particularly during this frantically busy time of the year, I have good news for you. I give you the crustless quiche. Just as delicious as quiche with crust, but lower in carbs, calories, and spent time. It will serve you for breakfast, brunch, lunch, or dinner, can be made with almost any ingredients that you have on hand (as long as you have the basic eggs, cheese, and cream), and looks as if you have spent far more time than you did in its preparation. Pair it with a cup of soup, small salad, muffin or roll, and you have a tasty and impressive meal. Wipe your brow when people commend you for all of your hard work, and tomorrow maybe they’ll give you the day off.
I made the recipe as follows, but feel free to add anything your heart desires (or refrigerator holds). Here are some suggestions:
Cooked and (well) drained spinach
Artichoke hearts, diced
Hearts of Palm, sliced
Ham, cubes or strips
Peppers, red, green, or yellow, diced
Diced, cooked chicken
Shredded cheeses of your choice (2 cups)
Roasted Red Peppers (Melissa’s, of course)
1½ tablespoons dry plain bread crumbs
½ cup chopped onion
½ cup chopped scallions
1 cup (about 5 large) sliced mushrooms
6 slices of bacon, cooked and crumbled
1 tablespoon unsalted butter
1 cup shredded Fontina
1 cup shredded Gruyere
4 large eggs
1 cup heavy cream
1 cup whole milk
¼ teaspoon freshly ground black pepper
Preheat oven to 425°F.
Butter a 9”-10” deep dish pie pan or quiche dish, then sprinkle all over with bread crumbs.
Sauté onions and scallions with a tablespoon of butter in a 10” skillet over medium-high heat until transparent, about 5-6 minutes. Carefully place over crumbs in pie/quiche pan. In same pan used for onions, sauté mushrooms in a similar fashion, and put on top of onion/scallion mixture. While you are doing this you can either fry the bacon in another pan on the stove, or microwave it, allow it to cool and them crumble it or chop it with a sharp knife, and spread it evenly over the onions and mushrooms in the pan. Top all of this evenly with the two cheeses. Set aside.
Whisk together eggs, cream, milk, and pepper. Pour slowly over the cheeses. Bake until top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges.
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