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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!

I make mine chock-full of veggies and coat the bottom of the dish with breadcrumbs.
organic eggs and breadcrumbs
The breadcrumbs help it to develop a nice golden-brown faux crust that is delectable. That’s right: delectable.

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
• breadcrumbs
• 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)

Step 1
Spray your dish with olive oil or lube it up if you’re anti-spray.

Step 2
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).

Step 3
Chop veggies, approximately 2 cups, and add them to the dish, working to keep the additions uniform. Add meat if you want it.
assembling crustless quiche

Step 4
Sprinkle veggies with cheese.

Step 5
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.
raw milk and organic eggs
raw milk, organic eggs, and herbs

Beat until nice and frothy/fluffy using an eggbeater or whisk.
using eggbeater with organic eggs

Step 6
Slowly pour eggs over the veggies and cheese in your baking dish to coat. “Poke down” any veggies that are still floating on top in order to get them fully coated.
add cheese and eggs to prep crustless quiche

Step 7
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.

crustless quiche

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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.

4 Responses to “crustless quiche a la erin”

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  1. Wendy says:

    Yum! Thanks for the great tutorial. Will be making it for lunch this week.

  2. Erin says:

    Yeah! Let me know how it turns out!

  3. Carissa says:

    It’s in the oven as I write this. Its smells absolutely delightfully wonderful. I’ll let you know how my family and I enjoyed it.

    • Erin says:

      Oooo…. yeah! I look forward to hearing! I was actually thinking about making a crustless quiche this weekend. I have a LOT of broccoli stalks hanging on in the frig that need using up!

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