better name for crustless quiche?

[jcarlile]

I make a lot of crustless quiches, and am wondering if there is a more proper name than 'crustless quiche'? so many extra syllables for something I am leaving out!

would a crustless quiche be considered a custard? or is there an altogether better term?

[viperlush]

Would Frittata work?

[tuttebene]

Frittata was what I thought too and possibly a stratta - all variations of a baked omelette.

[babette feasts]

A frittata doesn't have the added milk or cream that a quiche has, definitely a different animal.

[kattyeyes]

But a strata has milk or cream. I make them all the time. Embrace the strata! :) OK, don't actually embrace it--just the idea of using the term. As to the strata itself, just embrace it with a fork.

[jcarlile]

doesn't a strata typically have cubed bread in it?

[KiltedCook]

Strata do not typically have bread. "Strata" means layered, which quiche definately are not. Lasagna is a strata.

[babette feasts]

What are the layers and do they stay in layers throughout the baking? Not familiar with strata, curious how it is made.

[c oliver]

Here's one example:

http://www.epicurious.com/recipes/foo...

[kattyeyes]

Here is another--mine is based on a demo we attended at Williams Sonoma and does include cubed bread (like a savory bread pudding)...very yummy and I make them regularly now! In fact, I will either tonight or this weekend.
http://www.chow.com/recipes/25163

[c oliver]

I have a recipe that I've been making for about 20 years that I just called Breakfast bread pudding custard --- strata is sooo much easier, isn't it? It has 2# Italian sausage, 1# bread, 1/2# grated cheddar, 7 egg, 5c milk, 1T Dijon and 1/2 t. pepper. Easy to halve. The timing factor makes it great for breakfast when you have a crowd. It's a special dish but doesn't require work in the morning.

[kattyeyes]

I have to say it IS a treat to wake up and just pop a strata in the oven...or in the micro on the days thereafter.

My only futuristic wish list would be some sort of oven with a fridge feature, so you could set the oven/fridge to switch off cooling and start baking the strata in time for when we wake up! ;) Make it so!!! Don't you want one, too? Of course, you do.

[c oliver]

From your lips to GE's ear :) Oh yeah. And have it connected to the coffemaker. And who's going to whip up the croissants? Minions. I NEED MINIONS!!!!!!!!!!!!!!!!!!

[Will Owen]

Stop whining, c oliver. We ALL need minions. Unfortunately, I just bred the one, and he grew up on me. Wasn't that good in the kitchen anyway...

[kattyeyes]

Mine does.

[morwen]

Flan?

[Botch]

I think of it as a savory custard myself, and cook it the same way I cook custards (to 170F in a water bath) I don't use frittata or stratta because of the way those are cooked (more browned, texture difference) but that may just be my quiche cooking method.

More recently, I got sick of calling it crustless, and just throw a handfull of nuts at the bottom of the pan, there's the nut-crust :) It's a good idea to really shake the nuts well and/or use them whole though, if there are little nut particles they are odd (I don't think nut-meal works as well)

[Will Owen]

I love your nut crust idea! My favorite crust-substitute recipe is my chile relleno "quiche", for which I line a greased pie plate with opened-out Ortega canned chiles and then fill it with shredded cheese and the custard. I think I agree with morwen's suggestion of flan - that's a better and less specific catch-all than either quiche or custard.

[wineman3]

how about naked quiche????????

[c oliver]

I make a quiche. If it doesn't have a crust, isn't it a crustless quiche? Seems simple enough to me. Is it necessary to save two words/three syllables???

[coll]

Impossible pie. Although that is even more syllables.

[KiltedCook]

My dictionary says :

quiche [keesh]
Noun a savoury flan with an egg custard filling to which cheese, bacon, or vegetables are added [French]

[jcarlile]

the dictionary to the rescue! 'Quiche' it is and will remain!

[kattyeyes]

How did we miss this? Why not just call it quiche? My mom makes one without the crust all the time and just calls it quiche...'cause it is. ;)

[Will Owen]

I'm with you, kid. In fact, it helps to sell those things around this carb-averse house: "I think I'll make a quiche for tomorrow..." "Oh, no! We can't be eating PASTRY!" "Hey, I'll just not do a crust, okay?" "Oh...sure!"

[c oliver]

I doubt I've cooked quiche WITH a crust in five years. Found a recipe for without and never looked back. Don't like crust on pies - will just eat the filling.

[soypower]

Baked omelet?
Egg souffle?
Egg pie/tart?

None of those sound right. How about zero carb quiche? Or Quiche Zero?

[alkapal]

quiche zero? lol! as long as it's not "new quiche" ;-).

[MakingSense]

Flan
Timbale
Clafoutian - if savory rather than sweet, than it's clatouti
Souffle - if the egg whites are beaten, and a white sauce base is used
Frittata - heavy ratio of solids, more eggs, cooked stovetop, sometimes finished in oven
Strata - bread is included

Quiches have crusts.

[kattyeyes]

Not in everyone's house, they don't.

[c oliver]

Not according to Kilted Cook's dictionary.

[pikiliz]

sans croûte Quiche

[HillJ]

baked egg pie