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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.


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 :)

              1. A little bump. I've just made a couple of these in square pans. One of our daughters just had her second baby and we're going down in a couple of weeks. We'll be filling her freezer :) I made these square to cut in four squares, wrap in foil and freeze. Easier to package and easier for her to take one out and heat and eat. It would also be easy to cut in small, bite-size pieces. These were chicken and mushroom and (the one pictured) bulk sausage and spinach.

                16 Replies
                  1. re: c oliver

                    When you made the mushroom quiche, do you cook the mushrooms first or just add them raw? I have never added them because I wasn't sure if they'll release too much water.

                    That quiche looks fantastic! Will you please post the recipes?

                    1. re: Jerseygirl111

                      I sauteed in butter and then drained through a sieve. I think I'd have been better off actually patting them dry with paper towels. Something about the texture just wasn't the same as the others I've done.

                      The recipe is in my OP :) Came off the box from the Challenge butter some years ago.

                      1. re: Jerseygirl111

                        When I put mushrooms in quiche, I sauté them completely.

                      2. re: c oliver

                        I'm a big fan if baking this in a muffin tin for portability/one handed munching too.
                        Congrats on the new addition!

                        1. re: Ttrockwood

                          I hadn't thought of that and it's a great idea for parents of a newborn. Maybe she'll get just one more quiche :) Thanks.

                          1. re: c oliver

                            Sounds like also a great idea for school lunches for kids. I like how it would make good use of odd bits of leftovers.

                            Thank you for the pictures and the writeup. I was recently stuck in an egg rut and looking for something simple beyond omelettes. If you do try the muffin version, please let us know how they turn out :-)

                            1. re: c oliver

                              Mazel Tov on the little one!

                              When I had my son (almost 13 years ago!! gulp) a friend dropped off quiches made in muffins tins and meatloaf "cupcakes" where the frosting was mashed potatoes. Both reheated well in the micro wand were great to eat one handed when nursing.

                              1. re: foodieX2

                                Love the meatloaf idea also. Bob made his grandmother's meatloaf recipe for them also. But not in muffin tins. Still have two weeks :) And thanks.

                              2. re: c oliver

                                I'll bake anything in a muffin tin! Mac and cheese "muffins" (or whatever baked pasta) and mashed potatoes mixed with veggies also work great.

                                1. re: Ttrockwood

                                  But wait! Time and temp please? I'm so into wanting to do this. Told our daughter about it.

                              3. re: Ttrockwood

                                I have been holding off baking quiches because having the oven on for 40 mins seems a bit much in this hot weather :-)

                                However, what c oliver posted looks really delicious (and easy to make).. I might just consider making the muffin tin versions, which presumably would take less time. Do you have advice for temperature and baking time for those?

                                1. re: vil

                                  Oh, yes, please re time and temp. Thanks, vil.

                                  1. re: vil

                                    I spray the muffin tins, cook at 350 for about 20-25 min... Depends on how full the tins are and how many fillings etc, check at 15 min or so.

                                    1. re: Ttrockwood

                                      Thanks. Do you put a "stick" in and if it comes out clean it's done?