Best Crustless Quiche?

[twiggles]

Hi everyone, My husband and I are planning brunch for my uncle, who is diabetic. We were thinking of making a crustless quiche, but were not sure if there is any special technique to making it work. Any ideas? We were thinking of a crustless Quiche Lorraine, if possible.

Thanks for your help!!

[piccola]

I've made a crustless quiche using a standard quiche recipe, only I sprayed a flan pan with cooking spray and sprinkled breadcrumbs on the bottom.

[Will Owen]

If you bake your quiche in a water bath it won't get crusty or need a crust. It's a custard, after all, and can be treated like any other. Just grease the dish before you put in the ingredients.

My favorite crustless quiche is baked dry - I call it my "chile relleno" quiche because I line the dish with canned green chiles, opened out and patted dry, and then fill it with a rich custard and plenty of cheese (usually a mix of sharp cheddar and pepper jack).

[Fleur]

The crustless quiche can turn out just as well as the regular version. For low carb eaters and the wheat intolerant as well as diabetics. Although for diabetics, a whole wheat crust with no sugar added is a safe alternative.

I would suggest using a porcelain or glass quiche pan or pie pan for your quiche. Spray it with Pam first. The contact with the metal in a French style quiche pan is unpleasant.

I often make a Quiche Lorraine or a Flamiche using sauteed leeks crme fraiche & eggs.

[Anya L]

There is a baked egg dish, which is sometimes called crustless quiche, sometimes baked omelette or frittata. This type of thing is frequently served at Bed & Breakfasts because it's easy to make for a crowd. Mix together 10 beaten eggs, 1/2 cup flour, 1 tsp baking powder, 1/4 tsp salt, 1 lb cottage cheese, 1/2 lb shredded jack cheese, 1/2 cup melted butter. Pour into a greased 9x13 pan; sprinkle with additional shredded cheese. Bake at 400 for 15 min, then at 350 for 40 min or until lightly browned on top. You can add any sort of diced cooked meat or veggies to the filling, vary the shredded cheese, etc.

[paulj]

Doesn't this style form its own crust? It's a wet enough batter that the flour settles to the bottom and forms a more solid layer than the rest. It is easier than the classic quiche, but probably not any more diabetic-friendly.

paulj

[Anya L]

It does have flour, but not a lot per serving. I don't think anything with this much fat is very diabetic-friendly, if the person has Type 2 diabetes.

[eLizard]

are we talking frittata here? if so, just make a huge opened faced omelette w/whatever fillings you'd like in a large oven proof non-stick sautee pan. start it on the stove till it barely sets and sprinkle some cheese and stick it in the oven till done.

However as an amazingly easy alternative that is really cheating because the payoff is so big compared to the effort you have to put in *but everyone thinks it's really labor intensive* try a souffle. Really really really easy. Cheap, delicious, no crust, and one that will serve 4 has only 4 eggs in it! Let me know if you want me to paraphrase the Julia Child recipe from MtAoFC. I made one this weekend for a brunch. huuuuge hit.

[missem]

I have made a crustless version of the Spinach Ricotta pie on Epicurious and it's great. Well received by the Adkins (no sugar) types. Served it with oven roasted cherry tomatoes/basil and mixed greens.

[Val]

I agree with missem...that Spinach Ricotta pie is great with or without the crust (my tweaks are adding chopped roasted red pepper and toasted pine nuts)...I daresay it is healthier than the quiche lorraine.

[PBSF]

I would use any of your favorite quiche recipe. Add an extra egg so that it will set firmer. Butter the pan well so it wouldn't stick. Bake it at about 350 degree but check before the required time so it doesn't over-bake. Serve it warm or room temperature rather than hot so it can set up.

[shanagain]

In the past I've sprayed the pan with Pam, laid down thinly sliced swiss, and proceeded as usual, with excellent results. The swiss gets just a bit crusty on the bottom of the pan, and is wonderful.

[dano]

think torta or tortilla.

[MikeG]

How familiar are you with his diet? In most cases, fat is more of an issue than modest amounts of non-sugar carbs or for that matter sugar. Controlling diabetes is much more an issue of regulating one's diet than cutting out entire categories of foods.

If the enormous amount of saturated fat in a Quiche Lorraine isn't a problem, I'd be very surprised if an ounce of white flour would be a problem, either. (And while YMMV, I think "low fat" quiche is abomination. If I couldn't eat the real thing, I'd very much sooner not eat it at all.)

As for a crustless quiche, I've never tried to make one, but I'd think you'd need to cook it in a water bath or at least start it in a cooler oven - or the edges will burn before the center sets. You'll also probably need to cook it firmer than usual - or in individual ramekins - or you won't be able to get it out of the pan in one piece.