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Mar 10

Crustless quiche

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Now that I get a delivery of fresh vegetables each week, I’m trying to come up with different ways of using them.

During my search for recipes using broccoli, I found several that recommended a quiche. Great idea!

Except crust makes me nervous. I could buy one, but that kind of seems like it’s cheating. And making one still seems like a daunting task, especially for a weeknight meal.

I found the perfect solution: crustless quiche!

Quiche is also great because you can totally change the ingredients to suit your own tastes. This recipe originally called for just broccoli and cheddar, but I thought I’d throw in some spinach and bacon. Vegetarian? Omit the bacon. Broccoli not a favorite? Try mushrooms. Don’t like white cheddar? Substitute your favorite cheese.

I did find that my addition of so many ingredients meant I didn’t have as much eggy liquid. So I simply added another egg and a splash more of half and half. If you prefer your quiche less chunky, cut down on the amount of each vegetable.

This quiche would make a fabulous addition to an Easter brunch. The ramekins make nice individual servings, but you could also pour the mixture into a 9-inch pie dish if you’d rather.

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Recipe: Crustless quiche

Adapted from marthastewart.com

  • Butter or cooking spray for ramekins
  • Salt
  • Broccoli florets
  • 4 or 5 strips bacon, cooked crisp
  • Handful of spinach
  • 6 eggs
  • 1/2 cup half and half
  • Ground pepper
  • 1/8 teaspoon nutmeg
  • 3/4 shredded white cheddar cheese (3 ounces)
  1. Preheat oven to 350 degrees. Butter or spray six ramekins and set aside.
  2. Bring a medium pot of water to a boil. Add a pinch of salt. Add broccoli and cook for one minute. Scoop broccoli out of water and drain well. Pat dry with a paper towel and chop into small pieces.
  3. Add handful of spinach to boiling water; cook for 1 minute. Drain and blot dry with paper towels. Chop coarsely.
  4. Cook bacon and chop into small pieces.
  5. In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Stir in broccoli, spinach, bacon and cheese. If there is not enough liquid, add another egg and splash of half and half and mix well.
  6. Place ramekins on baking sheet (they may overflow while cooking!). Spoon mixture into each ramekin, filling evenly. Bake 35-40 minutes, or until browned.

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3 comments

  1. Joe

    mmm, looks good, but no crust? Blasphemy.

  2. Delishhh

    I have a very easy pie crust recipe for you check it out: http://delishhh.com/?p=597 But i really like your recipe too. I liek the idea of making small quickes. I wil have to try it out. Hopefully you can visit.

  3. Paula Jo

    What size ramekins are you using?

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