Recipe Friday: Crustless Quiche
Posted July 30, 2010on:
Is it a quiche? A frittata? Or just a big baked omelet? Whatever you call it, I’ve been making this for years, and it’s not only a great protein source, but also a way to get rid of whatever it is you have left over in your fridge. Well… almost everything. 😉 I can’t say I’d try watermelon in quiche.
Good news? It’s healthy, as well. I’ve always loved quiche, but oh, the crust and the fat… This works without a crust, and bakes up solid on the bottom. Reheats very well!
Adapted from many recipes found on the web long ago
8 eggs, or equivalent egg substitute
½ c milk (use whatever variety you want, but I’ve had best luck with 1% and 2%)
¼ tsp sea salt
½ tsp fresh ground pepper
Fillings: options are fairly limitless, so use your imagination, but here are some ideas to get you started: (I use about ½ cup each)
your favorite cheese
cooked sausage (bulk or sliced links)
chopped, pre-cooked chicken
minced garlic (obviously more like a tsp!)
sautéed bell peppers
Or… whatever suits you!
1. Preheat oven to 350.
2. Whisk eggs in a bowl. Add milk, salt, and pepper to combine. (If you want to add other seasonings which complement your fillings, you may do so now; for instance, caramelized onions, sautéed peppers, and jack cheese might go great with a dash of cumin!)
3. Grease or cooking-spray an 8 x 8 baking dish. Start layering in your filling ingredients, starting with the densest/heaviest at the bottom. They may end up stacking about halfway up the dish in the end.
4. Pour your egg mixture evenly over the filling ingredients, covering everything. Bake the quiche at 350 degrees for 40 minutes, or until the eggs are set.
5. Let cool for about 10 minutes, then cut into squares and enjoy!
Please let me know if you come up with any outstanding quiche filling ideas! Or… any I shouldn’t try! ☺
By the way, if you haven’t already seen my guest post at Susan’s Pilates blog today, check it out! (Thanks, Susan, for the opportunity!)