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Crustless quiche - two versions

c oliver Dec 6, 2013 02:38 PM

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.

  1. viperlush Dec 6, 2013 03:23 PM

    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. j
      Jerseygirl111 Dec 6, 2013 06:37 PM

      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
        c oliver Dec 6, 2013 06:48 PM

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

      2. e
        ellabee Dec 6, 2013 11:00 PM

        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
          Berheenia Dec 7, 2013 06:34 AM

          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
            magiesmom Dec 7, 2013 07:45 AM

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

          2. re: ellabee
            c oliver Dec 7, 2013 07:56 AM

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

            1. re: c oliver
              hotoynoodle Dec 7, 2013 09:21 AM

              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
                c oliver Dec 7, 2013 09:24 AM

                Thanks. Praise from you warms my heart :)

                1. re: c oliver
                  hotoynoodle Dec 7, 2013 09:27 AM

                  you're sweet. :)


          3. C. Hamster Dec 7, 2013 07:02 AM

            They look great!

            1. mcf Dec 7, 2013 09:32 AM


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