Crustless Quiche Recipe
The Crustless Quiche is a delightful dish that marries simplicity with versatility, making it an ideal choice for any time of day. Whether you’re seeking a quick breakfast, a satisfying brunch, or a light dinner, this recipe adapts effortlessly to your needs. Its lack of a crust not only simplifies preparation but also allows the rich flavors of the filling to truly shine. With a medley of tender broccoli, savory shallots, and creamy Gruyere cheese, this quiche offers a perfect balance of taste and texture that will have you coming back for more.
Ingredients Breakdown
At the heart of this recipe are its essential ingredients, each playing a crucial role in creating a harmonious dish. The six large eggs serve as the foundation, providing structure and richness to the quiche. Milk adds a layer of creaminess, ensuring that the quiche remains tender and moist. Gruyere cheese, known for its nutty flavor and excellent melting properties, infuses the dish with a luxurious taste.
Shallots contribute a mild, slightly sweet onion flavor, complementing the earthy notes of the broccoli florets, which bring a fresh, green vibrancy. Fresh thyme or chives introduce a hint of herbal freshness, elevating the overall flavor profile. Finally, extra-virgin olive oil is used to sauté the vegetables, imparting a subtle richness while preventing sticking.
For those looking to customize their quiche, the recipe welcomes a variety of optional add-ins. Consider incorporating sautéed mushrooms, diced bell peppers, or even sun-dried tomatoes for added complexity. Cheese lovers might experiment with different varieties such as sharp cheddar, creamy feta, or tangy goat cheese. Herbs like rosemary or basil can also be swapped in for thyme, providing a unique twist on the classic flavor.
Step-by-Step Cooking Instructions
Before diving into the cooking process, it’s essential to ensure that all ingredients are prepped and ready. Begin by preheating your oven to 350°F and lightly greasing a 9-inch or 9.5-inch pie dish with olive oil. This step ensures that the quiche will slide out easily after baking, maintaining its beautiful presentation.
The first step in the cooking process is to prepare the vegetables. Thinly slice the shallots and chop the broccoli into small florets. Heat the olive oil in a large skillet over medium heat and add the shallots, seasoning them with a pinch of salt. Sauté the shallots for about 4 to 5 minutes, stirring occasionally, until they soften and become translucent. This gentle cooking process enhances their natural sweetness while reducing any sharpness.
Next, add the broccoli florets to the skillet along with a quarter cup of water. Continue to cook, stirring frequently, for about 4 minutes, until the water evaporates and the broccoli turns a vibrant green. The goal is to soften the broccoli slightly while retaining its bright color and a hint of crunch.
With the vegetables cooked, it’s time to assemble the quiche. Arrange the sautéed shallots and broccoli evenly in the prepared pie dish, ensuring that they are spread out in a single layer. This even distribution is key to achieving a balanced quiche, where each bite contains a mix of flavors. Sprinkle the grated Gruyere cheese over the vegetables, allowing it to melt into the crevices and add a creamy richness.
Finally, pour the whisked egg and milk mixture over the cheese and vegetables. Gently tilt the dish if needed to ensure that the liquid spreads evenly. A light shake will help the mixture settle, creating a uniform layer. Garnish with fresh thyme leaves or chopped chives for a final touch of color and flavor.
Place the quiche in the preheated oven and bake for 30 to 40 minutes, or until the eggs are set and the top is lightly golden. The quiche should be firm to the touch, with a slight jiggle in the center that will set as it cools. Once baked, allow the quiche to cool for a few minutes before slicing and serving. This brief resting period ensures that the quiche holds its shape when cut.
Recipe Tips & Frequently Asked Questions
Choosing the Right Pie Dish:
Opt for a ceramic or glass pie dish for even heat distribution and a golden finish.
Preventing Sticking:
Ensure thorough greasing of the pie dish with olive oil, paying special attention to the sides to prevent any sticking.
Flavor Enhancements:
Add a pinch of nutmeg to the egg mixture for a subtle warmth, or sprinkle a bit of Parmesan on top before baking for extra flavor.
What to Serve With This Recipe
The Crustless Quiche is a versatile dish that pairs beautifully with a variety of sides, depending on the occasion. For breakfast, consider serving it with a side of fresh fruit, such as sliced strawberries or melon, and a piece of whole-grain toast. The sweetness of the fruit provides a lovely contrast to the savory quiche, while the toast adds a satisfying crunch.
For brunch or lunch, complement the quiche with roasted potatoes or a mixed green salad. The potatoes offer a hearty, comforting side, while the salad brings a refreshing lightness. A simple tomato salad, dressed with olive oil and balsamic vinegar, can also enhance the quiche’s flavor, adding a burst of acidity to balance the richness.
For dinner, the quiche pairs wonderfully with a hearty soup, such as tomato bisque or a creamy potato leek soup. Grilled vegetables, such as asparagus or zucchini, also make an excellent accompaniment, providing a smoky contrast to the quiche’s savory flavors.
Variations and Customizations
This recipe lends itself well to various customizations, allowing you to tailor it to your taste preferences. For a vegetarian-friendly version, consider adding more vegetables like spinach, mushrooms, or bell peppers. These additions not only enhance the nutritional value but also introduce different textures and flavors.
If you’re looking to switch up the cheese, consider using sharp cheddar for a bolder flavor, feta for a tangy twist, or goat cheese for a creamy, slightly tangy element. Each cheese brings its unique character to the dish, allowing you to create a quiche that suits your palate.
For those who enjoy a bit of meat in their quiche, consider adding cooked bacon, ham, or sausage. These additions infuse the quiche with a savory richness that complements the vegetables and cheese, creating a more substantial meal.
Serving and Storing the Quiche
Once your quiche is baked to perfection, it’s time to serve it. Use a sharp knife to slice the quiche into even wedges, ensuring that each piece contains a balanced mix of vegetables, cheese, and eggs. Serve the quiche warm, either on its own or with one of the suggested side dishes.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place a slice in the microwave for 1 to 2 minutes or warm it in the oven at 300°F until heated through. If you’d like to freeze the quiche, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to three months. To reheat, bake the quiche from frozen at 350°F for 25 to 30 minutes, or until heated through.
Ingredients
1 tablespoon extra-virgin olive oil, plus more for greasing the pie dish
6 large eggs
½ cup milk
1 cup grated Gruyere cheese, 2 ounces
2 shallots, thinly sliced (â…” cup)
3 cups small broccoli florets, 6 ounces
1 tablespoon fresh thyme leaves or chopped fresh chives
¼ cup water
½ teaspoon sea salt, plus additional to taste
Freshly ground black pepper
Instructions
Preheat your oven to 350°F and lightly oil a 9-inch or 9.5-inch pie dish.
In a large mixing bowl, whisk together the eggs, milk, sea salt, and a generous amount of freshly ground black pepper until well combined.
In a large skillet, heat the olive oil over medium heat. Add the sliced shallots, seasoning them with a pinch of salt. Sauté the shallots for about 4 to 5 minutes, stirring occasionally, until they soften and become translucent. Add the broccoli florets along with the water. Continue to cook, stirring frequently, for about 4 minutes, until the water evaporates and the broccoli turns a vibrant green, slightly tender but still crisp.
Arrange the sautéed vegetables evenly in the prepared pie dish. Sprinkle the grated Gruyere cheese over the vegetables, ensuring an even distribution. Pour the egg mixture over the cheese and vegetables, gently tilting the dish if needed to spread the liquid evenly. Finally, garnish with fresh thyme leaves or chopped chives.
Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the quiche is set and the top is lightly golden. Allow the quiche to cool for a few minutes before slicing and serving.
Crustless Quiche Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil plus more for greasing the pie dish
- 6 large eggs
- ½ cup milk
- 1 cup grated Gruyere cheese 2 ounces
- 2 shallots thinly sliced (â…” cup)
- 3 cups small broccoli florets 6 ounces
- 1 tablespoon fresh thyme leaves or chopped fresh chives
- ¼ cup water
- ½ teaspoon sea salt plus additional to taste
- Freshly ground black pepper
Instructions
- Preheat your oven to 350°F and lightly oil a 9-inch or 9.5-inch pie dish.
- In a large mixing bowl, whisk together the eggs, milk, sea salt, and a generous amount of freshly ground black pepper until well combined.
- In a large skillet, heat the olive oil over medium heat. Add the sliced shallots, seasoning them with a pinch of salt. Sauté the shallots for about 4 to 5 minutes, stirring occasionally, until they soften and become translucent. Add the broccoli florets along with the water. Continue to cook, stirring frequently, for about 4 minutes, until the water evaporates and the broccoli turns a vibrant green, slightly tender but still crisp.
- Arrange the sautéed vegetables evenly in the prepared pie dish. Sprinkle the grated Gruyere cheese over the vegetables, ensuring an even distribution. Pour the egg mixture over the cheese and vegetables, gently tilting the dish if needed to spread the liquid evenly. Finally, garnish with fresh thyme leaves or chopped chives.
- Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the quiche is set and the top is lightly golden. Allow the quiche to cool for a few minutes before slicing and serving.