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better name for crustless quiche?

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?

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    1. re: viperlush

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

      1. re: tuttebene

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

        1. re: babette feasts

          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

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

            1. re: jcarlile

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

              1. re: KiltedCook

                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

                    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

                      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

                        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

                          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

                            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...

          1. 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

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

              1. 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. Impossible pie. Although that is even more syllables.

                  1. 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

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

                    2. 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

                        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

                          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. 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

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

                        2. Flan
                          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

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

                            1. re: MakingSense

                              Not according to Kilted Cook's dictionary.