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Dec 6, 2013 02:38 PM

Crustless quiche - two versions

We're having Christmas Eve brunch with our kids and their kids. I want to keep it as simple as possible so I made these two quiches, baked and froze. Here's the base recipe that I've been making forever.

The first one has some pork butt that we'd smoked recent along with fennel and a little onion and just a clove of garlic and cheddar cheese. The other is kale and mushroom, an even smaller amount of onion and a clove of garlic with gruyere. Did sneak a little 'sample' to make sure they are edible and they definitely are. Hey, it's family :


When I made and froze this another time, I reheated covered at 300 for about 20 minutes and then uncovered at 350 for maybe 15 til hot. Honestly couldn't tell any difference from the freshly cooked an eaten.

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  1. I love crustless quiche. In the summer I'll make it for a light dinner and serve it with a salad. Perfect way to use up the random CSA veggies. And it's great the next morning for breakfast. My favorite ingredients are corn, tomatoe, and a green (kale, chard, spinach). My basic recipe uses ricotta for the cheese, but I'll substitute in cottage or ricotta.

    1. Those look great! And you put garlic in there? I never use garlic in my quiches, (or any egg dish) I feel it overwhelms the rest of the ingredients. You don't have an issue with the garlic?

      1 Reply
      1. re: Jerseygirl111

        One small clove that was sauteed with the other ingredients. So no. There's a lot of flavor going on there :)

      2. Having agreed to make a couple of quiches for my garden club's annual dinner-with-auction, your post is now encouraging me to consider seriously making at least one of them crustless. My excuse is that at least a couple of the 60+ attenders may be wanting to go gluten-free...

        6 Replies
        1. re: ellabee

          Sorry to jump in with a negative but if you plan to advertise a quiche as "gluten free" please don't use the OP's recipe which has bread crumbs and wheat flour. The crowd I bake for has several families with celiac disease and even a tiny amount of gluten is a disaster for them. It is possible to sub rice flour and Gluten free cracker crumbs. :-D

          1. re: Berheenia

            That is an important point.
            It is safer( and I think better ) to make a gratin, no gluten at all.

          2. re: ellabee

            Actually I use this recipe cause it's easy and I don't care for pie crust particularly :)

            1. re: c oliver

              not a pie crust fan either and no longer do gluten, so i forgo any when i make "quiche". have been using ruhlman's ratio for it and it is always better the next day.

              yours look great!

              1. re: hotoynoodle

                Thanks. Praise from you warms my heart :)