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mini crustless quiche

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Does anyone have experience making mini crustless quiches or frittatas in gem pans? From browsing online, it seems a lot of people put something semi-solid in the bottom (a slice of zucchini in one instance and a round of pepperoni (ick) in another. I assume this is to help keep the whole shebang together, but is it essential?

Thanks

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  1. No need to put anything in the bottom. I've used Giada De Laurentiis' recipe with great success:

    http://recipecircus.com/recipes/Kimbe...

    Kim

    1. Hmm, I was confused at first by gem pans...I am guessing mini muffin or mini tart pans?

      I have been making crustless quiches for a few reasons for a few years. One, I am fearful of pastry crust and just this last summer began to overcome my fear. Second, for a while in 2004 when it was SUPER trendy I went on a low-carb diet and needed new ideas, so I made a lot of crustless quiche. Now I make it because it's easy and slightly more healthy than with a crust.

      I have never had any issues, whether mini or large, just adjust cooking time a LOT to avoid overcooking. There should be enough fat in the quiche to avoid sticking and the egg binds it all together. That said, what is the surface of your pans? I have used a well-seasoned dark metal and a silpat (silicone) pan and both didn't stick, but if you are worried, cooking spray or a light coating of olive oil or butter should work.

      Here is a really easy one that is my standby.

      Spinach-Artichoke Crustless Quiche:
      1 package frozen chopped spinach (thawed and drained)
      1 jar artichoke hearts, drained and chopped
      3 large eggs
      1/4 c sour cream
      1/2 c heavy cream
      4 oz or more grated cheese (sharp chedder, gruyere, monterey jack, swiss, etc.)
      Salt and pepper to taste
      Thinly sliced tomato (optional)

      Directions:
      Heat cream in a saucepan until scalded. Add cheese and stir until melted. Let cook slightly, then add other ingredients (except eggs and tomatoes) and let cool slightly. Add eggs one at a time until incorporated, then spread into 9 inch pie pan or mini pans. Top with sliced tomatoes (use grape or cherry tomatoes for mini quiches). Bake at 350 until firm (time depends on pan size used).

      2 Replies
      1. re: HomeCookKirsten

        Wow--this is one of the things I love about the internet. My car is in the garage & I need a quick appetizer for a party from ingredients in my fridge & pantry & one quick google search & here it is. I will be back soon with a recipe or two of my own to share. Need to cook right now. Thanks Kirsten! Granny G in Seattle

        1. re: HomeCookKirsten

          to help with the fear of crust--freeze it after it goes in the tin and before it goes in the oven, then bake it at at least 400 degrees, even 425, with a piece of parchment covering the whole shebang and the parchment filled with dried beans. When the crust has set, pull out the parchment and beans and return the crust to the oven until it is a gorgeous golden brown. Bake your quiche filling the same size pan (exactly) with a piece of parchment underneath, and when it's done, just slide it onto the cooked crust. voila! youtube.com/dinnerconfidential

        2. essential? no. fun? yes :-)

          i like putting a mushroom cap at the bottom... make a nice bite on top of it. i'll dice and caramelize some onions, then put a cap in the bottom of the pan, top with a sprinkle of onions. beat together egg, milk, salt, pepper, herbs of choice, and sometimes spinach, and some finely diced jarlsberg. fill mushroom/gem pans and bake.

          other fun bottoms include eggplant (top with a batter use feta, roasted red peppers, chopped olives, and sundried tomatoes), a slice of sweet potato (batter with sage and swiss), and if you have the time to make it the night before, polenta rounds (kind of a fun texture contrast).