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better name for crustless quiche?

jcarlile Aug 20, 2009 02:51 AM

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?

  1. HillJ Aug 25, 2009 05:56 AM

    baked egg pie

    1. pikiliz Aug 24, 2009 07:44 PM

      sans croûte Quiche

      1. m
        MakingSense Aug 24, 2009 03:44 PM

        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.

        2 Replies
        1. re: MakingSense
          kattyeyes Aug 24, 2009 05:57 PM

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

          1. re: MakingSense
            c oliver Aug 24, 2009 05:58 PM

            Not according to Kilted Cook's dictionary.

          2. soypower Aug 21, 2009 04:44 PM

            Baked omelet?
            Egg souffle?
            Egg pie/tart?

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

            1 Reply
            1. re: soypower
              alkapal Aug 25, 2009 07:40 AM

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

            2. kattyeyes Aug 21, 2009 02:34 PM

              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. ;)

              2 Replies
              1. re: kattyeyes
                Will Owen Aug 21, 2009 04:36 PM

                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!"

                1. re: Will Owen
                  c oliver Aug 21, 2009 04:56 PM

                  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.

              2. k
                KiltedCook Aug 21, 2009 06:18 AM

                My dictionary says :

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

                1 Reply
                1. re: KiltedCook
                  jcarlile Aug 24, 2009 02:07 AM

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

                2. coll Aug 21, 2009 12:40 AM

                  Impossible pie. Although that is even more syllables.

                  1. c oliver Aug 20, 2009 08:35 PM

                    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???

                    1. w
                      wineman3 Aug 20, 2009 01:25 PM

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

                      1. Botch Aug 20, 2009 09:03 AM

                        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)

                        1 Reply
                        1. re: Botch
                          Will Owen Aug 20, 2009 11:30 AM

                          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.

                        2. m
                          morwen Aug 20, 2009 08:53 AM


                          1. viperlush Aug 20, 2009 05:14 AM

                            Would Frittata work?

                            13 Replies
                            1. re: viperlush
                              tuttebene Aug 20, 2009 05:43 AM

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

                              1. re: tuttebene
                                babette feasts Aug 20, 2009 09:37 AM

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

                                1. re: babette feasts
                                  kattyeyes Aug 20, 2009 05:39 PM

                                  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.

                                  1. re: kattyeyes
                                    jcarlile Aug 21, 2009 12:02 AM

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

                                    1. re: jcarlile
                                      KiltedCook Aug 21, 2009 06:14 AM

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

                                      1. re: KiltedCook
                                        babette feasts Aug 21, 2009 09:17 AM

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

                                        1. re: babette feasts
                                          c oliver Aug 21, 2009 09:40 AM

                                          Here's one example:


                                          1. re: babette feasts
                                            kattyeyes Aug 21, 2009 09:56 AM

                                            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.

                                            1. re: kattyeyes
                                              c oliver Aug 21, 2009 10:09 AM

                                              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.

                                              1. re: c oliver
                                                kattyeyes Aug 21, 2009 02:33 PM

                                                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.

                                                1. re: kattyeyes
                                                  c oliver Aug 21, 2009 02:43 PM

                                                  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!!!!!!!!!!!!!!!!!!

                                                  1. re: c oliver
                                                    Will Owen Aug 21, 2009 04:33 PM

                                                    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...

                                        2. re: jcarlile
                                          kattyeyes Aug 21, 2009 06:15 AM

                                          Mine does.

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