Crustless Quiche Recipe [ A Light and Custardy Treat]

 

Crustless Quiche Recipe [ A Light and Custardy Treat]

Envision a golden, puffed, and creamy custard enveloping a sampling of sautéed vegetables, ham, and cheddar, all baked with not a crumb of crust in sight. The edges will form a delicate, lightly browned crust around a smooth, velvety center that melts with the aromatic flavors of herbs, onion, and cheese. Quiche is the ultimate vessel for whatever ingredients you have languishing in the fridge, and because it won’t have a crust, the flavors will pop, and the calorie count will remain a bit more benign. It's a rich, satisfying meal that is both upscale and homey.

Why I love it

I'm passionate about crustless quiche because it's the best way to get the essence of traditional French cuisine without the fuss of the buttery crust. It's incredibly easy to mix everything, and it's something that can be whipped up on a busy morning when I need something that's going to give me the energy boost I need to get through the rest of the day. This food has a divine texture that works perfectly because it's creamy but firm enough to hold its form, which can be varied in so many different ways that keep my taste buds on their toes. This dish also has added advantages of being gluten-free, low in carbs, and something that can help those who want to watch their diet but don't want to miss out on the flavors that food has to offer.

Quick info

Preparing time: 15

Cooking time: 30 minutes

Overall time: 45 minutes

Servings: 4 generous servings

Ease level: Easy

 Ingredients (serve four)

·       6 large eggs

·       1 cup heavy cream (or half-and-half for a lighter version)

·       1 cup shredded sharp cheddar cheese

·       ½ cup diced ham or bacon (optional)

·       -1 small onion, finely chopped

·       1 cup fresh spinach, roughly chopped (or frozen and thawed, drained of water)

·       ½ cup DICED red bell pepper

·       1 teaspoon dried thyme

·       ½ teaspoon salt

·       ¼ teaspoon freshly cracked black pepper

·       A pinch of ground nutmeg (optional)

Tools

·       9‑inch (23 cm) pie dish or equivalent round baking dish

·       Medium skillet

·       Mixing bowl

·       Whisk

·       Rubber spatula

·       Measuring cups & spoons

·       Oven-proof spatula/ spoon for stirring

Instructions

Step 1.

Preheat your oven to 350° F (175° C). Meanwhile, grease your pie dish lightly with a layer of butter or cooking spray so that your quiche comes out easily.

Step 2.

Sauté the vegetables: In the skillet, add a drizzle of oil over medium heat. Sauté the chopped onion and pepper until softened, for about 3-4 minutes. Add the chopped spinach to the skillet, sautéing until the spinach has softened. If using ham or bacon, turn off the skillet and add the ingredients, stirring until heated through. Turn off the skillet and set it aside.

Step 3.

Whisk the custard. In your mixing bowl, break your eggs and add your cream. Vigorously whisk these ingredients together until they are well mixed and slightly foamy. This will make your quiche light.

Step 4.

Add seasonings to the custard: Add the thyme, salt, pepper, and nutmeg. Whisk the mixture again for a few seconds.

Step 5.

Assemble all ingredients by adding the vegetables, ham, and shredded cheddar to the egg mixture. Using the rubber spatula, fold all the ingredients together to create an even texture without mixing too much.

Step 6.

Pour into the bowl: Pour the mixture into the pie bowl. Spread out the mixture evenly. The top should be smooth, although small peaks are okay.

Step 7.

Bake: Put the cake in the middle rack of a preheated oven. Bake for 25-30 minutes, or until the center of the cake is set and a knife inserted near the center comes out clean. The top of the cake will be lightly golden.

Step 8.

Let rest before serving: Let it rest for about 5 minutes before taking it out of the oven. After taking it out of the oven, it should rest for 5 minutes before being served.

Step 9.

Slice and serve: Slice the quiches into four pieces and serve warm. If desired, add some fresh herbs for garnishing.

Approximate Macros per serving (Based on 4 Servings)

v  Calories: 320

v  Proteins: 18

v  Fat: 25

v  Carbohydrates:

v  Fiber: 1g

v  Sugar: 2g

v  Sodium: 620mg

 

What to serve with this

A salad dressed in lemon vinaigrette is a great accompaniment and provides a nice contrast to the rich components of the quiche.

 Fresh fruits such as strawberry slices or a fruit salad help create a contrast in flavors. When hosting brunch, pair this dish with sparkling water and an orange twist or a mimosa.

 

Tips & variations

§  Substitute cheeses: Gruyère, feta, or goat cheese can also be used and result in another taste experience.

§  Vegetarian Option: Simply exclude the ham and add vegetables like mushrooms, zucchini, or roasted tomatoes.

§  Add a kick: Add a pinch of smoked paprika or hot sauce to the custard.

§  Use dairy alternatives: You can replace cream with coconut cream and cheese with dairy-free shredded cheese for a lactose-free dish.

§  Mini quiches: Use a muffin tin for individual portions; bake for 15-18 minutes. - Herbs: Fresh basil or chives can be added to enhance. Alternatively, chives or dill can be used.

 

Frequently asked questions

1. Yes, can I make quiche ahead of time?

Yes. Bake and cool, then refrigerate for up to 3 days. Reheat sliced meat in the microwave or low oven.

2. How can I avoid having a watery quiche?

Make sure that the frozen vegetables are fully thawed, and as much water as possible is squeezed out. Do not overmix the custard, as this can create a soggy texture.

3. Is it necessary to use heavy cream?

For an extra-rich quiche, use heavy cream as your base mixture. Alternatively, half-and-half and whole milk can also be used; although not as creamy, they will turn out great anyway.

4. Can I freeze the crustless quiche?

Absolutely. Wrap slices in plastic wrap and place them in a ziplock bag. Freeze for up to 2 months. Refrigerate to thaw and reheat.

5. What if I don’t have a pie dish?

There is nothing to prevent you from using a square or rectangular baking dish; you would simply adjust for slice shape differences. 6. How can I make a lower-fat version? Use low-fat milk or a combination of milk and Greek yogurt in place of cream, and lower the amount of cheese or use reduced-fat cheese.