crustless quiche a la erin
I am such a sucker for quiche.
I especially dig the mini quiches you can get from Trader Joe’s that are so easy to pop in the oven—and wallah—instant apps!
However, the problem with quiche is the crust. Pretty much there isn’t a crust out there that’s super dooper healthy for you. You can make your own crust from scratch that’s way better for you than store-bought, but it takes way more time than I want to spend.
So… enter the crustless quiche!
My favorite part about making quiche is that anything goes. Whatever leftover, begging veggies I have on hand usually make it in. Quiche is a great way to use broccoli stalks especially. So don’t throw out your broccoli stalks! Keep them in the fridge even if they start to look a little peaked. Then chop ’em up and toss ’em in the pan.
Ingredients and Prep
• 1 Pyrex baking dish… pie dish, casserole dish, etc.
• 6–7 organic eggs (serves 2–4 people depending on portion size)
• 1/2 cup raw or organic milk (or… sour cream mixed with water works if you don’t have milk on hand, so does mixing in cottage cheese)
• olive oil for pan
• veggies, veggies, veggies!
(about 2 cups of any combination of chopped brocolli, baby spinach, mushrooms, onion, black olives, tomato, garlic, pepper, artichoke, summer squash, zuchini… and the list goes on)
• whatever cheese you have on hand shredded
• your choice of herbs (oregano, basil, parsley, dill…)
• smattering of black pepper
• optional meats if you want ’em (chopped turkey kielbasa is a good one)
Spray your dish with olive oil or lube it up if you’re anti-spray.
Generously sprinkle breadcrumbs to coat the bottom and sides of the dish. You may want to do this over the sink vs. over your stove. I learned the hard way when I spilled breadcrumbs everywhere (uh, see photo above).
Sprinkle veggies with cheese.
Depending on how full your dish is, decide how many eggs you will need. When in doubt, use an extra egg. Crack your eggs into a mixing bowl. Add raw milk, black pepper, and your herbs of choice.
Carefully transfer dish to oven. No oven pre-heating is required—bake quiche at 375°F for 50 minutes give or take. You make need longer or less depending on the “wetness” of the veggies you used. Give it a look at around 40 minutes. You can cover the quiche with aluminum foil if it’s starting to get too brown. It’s done when you can stick a fork in it. Heh-heh.
Serve your crustless quiche on top of a bed of romaine lettuce or baby spinach if you want to go “salad style”. You can douse with ketchup, hot sauce, and even a dash of real maple syrup or agave syrup.
This entry was posted on Wednesday, January 13th, 2010 at 1:26 am and is filed under Cooking Adventures. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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