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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.

http://challengedairy.com/recipes/bre...

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 :)