Crustless Quiche
Crustless Quiche
This Crustless Quiche is very simple to prepare and is more decadent than a Frittata. It’s special if not even elegant-- and just perfect for your Easter morning breakfast or brunch. It can also be made the day before and served at room temperature, slightly warmed, or even cold. Bonus – it is low carb!
Ingredients
- 4 large Farm Fresh Eggs
- 1 ½ cups Whipping Cream, also called Heavy Cream
- 1 to 1 ½ cups Freshly Grated Cheese * see note
- 2 cups Cooked meat/veggies *see note
- 1 ½ tsp Dry Mustard
- 1 tsp fave seasoning salt
- ½ tsp (or more to taste) Cayenne Pepper - Optional
- Good sprinkle of Salt & Freshly Ground Black Pepper
Instructions
- Preheat oven to 375 degrees.
- Spray a glass pie pan with cooking spray. (I say glass because I’ve only made it in my Emile Henry glass pie pan and it just works so perfectly for this dish.)
- Cook your veggies/meat mixture and fill bottom of greased pie pan and allow to cool for 10 minutes.
- In the meantime, combine and whisk well the eggs, whipping cream, dry mustard, seasoning salt, cayenne and salt & pepper.
- Scatter your cheese mixture over the meat/veggie mixture and then pour the egg custard over the cheese.
- Place on middle rack in oven and bake for 35 to 40 minutes.
- Ovens vary so start checking at 35 minutes.
- Insert knife in middle and if knife comes out clean, your quiche is done.
- If still soupy in center, cook another 5 minutes and test again.
- Remove from oven and allow to cool for at least 20 minutes but 45 minutes, even better.
- Keeps well in the fridge for a few days and leftovers make a great quick breakfast but an even better lunch with a small salad!
Notes
*Cheese Note: I usually use a combination of cheeses depending upon what I have but I always include extra sharp cheddar for at least part of the cheese mix. Monterrey Jack, Gruyere, Chihuahua Cheese (found in the Mexican cheese area at your local market), mozzarella, swiss are all possibilities. My typical mix is extra sharp cheddar and Monterrey Jack.
*Meat Veggie Note: I have found a total of 2 cups of your filling mixture is a good ratio and turns out a nice quiche. Examples would be a combination of sauteed onion and or green/red pepper, sauteed mushrooms, diced ham, bacon or breakfast sausage, sauteed spinach, kale or other greens, broccoli or asparagus. And wouldn’t asparagus be so nice for spring! Possibilities are endless – and usually, I just use what I have in the fridge to make up my combo.