Super Simple Crustless Quiche
Let’s Talk Quiche
I’ve been seeing these crustless quiche recipes everywhere and before here recently, I had never heard of such a thing. I mean it only makes sense with all of the low carb diets and the overall push to eat simpler and healthier, but it just never came to mind to make a quiche with out a crust. It always seemed like such an integral part of the quiche. It’s like you had to have that crust with the egg or something bad would happen like a black hole would open or something. Tsk tsk…I was so naïve. Naturally after learning of this development on the classic, I had to make it, and make it my own.
Construction *hard hat area*
Surprisingly after combing through all of the renditions of the crustless quiche, it seems that nothing extra was needed to keep the eggs from sticking to the pan, except for maybe greasing the pan itself. Regardless, this meant even less work than a normal quiche, which made it even more of a perfect dish to bring to the blog. This almost means that it should be pretty easily customized. Crustless quiche continues to prove its worth.
I knew I wanted some bold flavors, and when I think eggs and breakfast, I think sausage or bacon. I went with the sausage because my family hasn’t been eating bacon very often lately. We find it pricey, but still splurge on special occasions, or when we want a specific dish that demands it. I also went with sweet peppers to offset the saltiness of the sausage. I love the marriage of these two ingredients. Knowing the normal ingredients of quiche, I knew I needed some cheese and I knew I wanted cheddar. I love cheddar and sausage together. I also knew that I didn’t want all the cheese to be cheddar, in fear of too much grease coming out, and I wanted to even out the flavor so I threw in some Parmesan. It was a good counterpart to the cheddar and honestly, what I had on hand.
This crustless quiche is so quick and easy to throw together, it’s like the dump cake version of a quiche. My ultimate goal here is for you to be able to do with this recipe want you want. Change out your meats, veggies, and cheeses with your personal preferences. With that being said…you’re about to be eating quiche soon…in like an hour if you start now. Go! Let the Crustless Quiche out!!!
It’s Shreddin’ Time
I don’t mean the streets. Take off the pads and put your skateboard back in the basement, we’re making quiche here. Grate
up some blocks of cheese. I went with cheddar and fresh Parmesan. I almost only did cheddar…ALMOST I SAID!
Brown that sausage….
Take the sausage out of the pan and strain the grease but reserve a tablespoon of grease, and add it back to the pan with the sausage and also the onions and peppers this time. They’ll need a little extra grease to soften. Cook this for about 5 minutes or so. Medium high heat should do. Drain this when your done too. It may not look like a lot in the pan, but that stuff is still holding grease. I like this mixture to come to room temp before I mix it with my egg mixture because if you don’t and you add this hot stuff to your eggs, you’re going to end up with some scrambled eggs floating around in your pie plate and they’ll end up getting chewy as all get out.
(I just have to get this off my chest. To any Star Wars fans out there, and speaking of Chewie, I DON’T THINK HAN SOLO IS DEAD. I mean come on, it would only make sense because Darth Maul lived after Obi Wan cut him in half and he fell down that hole, why would’t Han?! He’s a much more integral part to the story than Darth Maul and he did only get shot, not cut in half.) *steps off of soapbox*
Let’s Break Some Eggs
8 of em’. Yes I know it only looks like 7 in the picture but I promise there’s eight….unless on rolled behind my island while I was cracking them. I might want to check that…ANYWAYS, in addition to the eggs, and your cheese of choice, milk, cream, and seasonings. Give all of that a nice whipping.
Add your hearty mixture of meat and vegetables. Give that a good stir to combine it thoroughly, and then into the pie pan and into the oven! See that was like 15 minutes right? Bake at 350 for 30-40 minutes. Mine was perfect at 35.
Ok, ok maybe not perfect, but I was thrilled, AND we didn’t eat it immediately. I let this come to room temperature (almost) because of our crazy day, and then reheated it at 350 for about 15-20. It was so good and everyone had seconds. Our youngest daughter, the pickiest of our 3 children, had thirds!
Make this recipe your own! Use this simply as a template to bring what you have to offer to this dish and custom make it to what you have on hand or your preferences! That is literally my favorite thing about cooking. There are some techniques and methods that you have to stick to, it’s just science. However, what I like is that you can take any dish, any recipe, any entree from a restaurant and make it yours. And that my friends, is what letting the food out is all about. Making it yours, keeping it simple, and making it GOOD. *keyboard drop*
- 8 eggs
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 2 cups shredded cheese of your choice
- 1 lb meat of choice (bacon, sausage, turkey, chicken, etc.)
- 1/2 medium onion, diced
- 1/2 cup to a cup of other veggie of choice ( I used sweet peppers, but this ingredient is optional)
- 1/4 tsp of nutmeg
- salt and pepper to taste
- Pre-heat your oven to 350 and lightly grease a 9″ pie pan.
- Brown your meat of choice in a non-stick skillet. Drain the grease off, and return the meat back to the pan with 1 tbsp of the grease.
- Add in your veggies and saute with the meat and reserved grease for 5 minutes over medium high heat. Drain the grease from this, and set aside until it has reached room temperature.
- Prepare your egg mixture by mixing the eggs, milk, cream, cheese, salt, pepper, and nutmeg together in a large mixing bowl until it’s well combined. Add in the room temperature meat/veggie mixture and combine.
- Pour into greased pie pan and back for 30-40 minutes, or until edges have begun to brown and middle has set.