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RECIPE: Crustless quiche recipe out there?

18 years ago

I'm looking for a crustless quiche recipe to serve for Christmas morning brunch. Does anyone out there have a T & T? Thanks.

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Comments (9)

lindac
18 years ago
Just use your regular quiche recipe and butter the pan very well and sprinkle with dry bread crumbs before pouring in the filling.
Linda C
ginger_st_thomas
18 years ago
CRAB QUICHE
1/2 lb fresh mushrooms, sliced
2 TBL butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup flour
1 tsp onion powder
1/4 tsp salt
4 drops Tabasco
2 cups grated Monterey Jack cheese
6 oz crab meat

Saute mushrooms in butter until tender. Remove from heat & drain.
In a blender or processor, combine eggs, sour cream, cottage cheese, Parmesan, flour, onion powder, salt & Tabasco. Blend until smooth.
Spray a 9" deep-dish pie plate or a 10" quiche dish with Pam. Pour mixture into pan. Fold in cheese, crab & mushrooms. Bake in a preheated 350Â° oven for 45 minutes. Let stand about 5-10 minutes before serving.~~

LONE STAR QUICHE
Two 4 oz cans chopped green chilies, drained
1 1/2 lbs grated Monterey Jack
6 eggs
1/2 cup + 2 TBL milk
Salt & pepper to taste
1/2 tsp cumin
Salsa, sliced black olives, cilantro or avocado for garnish

Preheat oven to 350Â°. Grease a 9x13" pan. Spread chopped chilies in the bottom of the pan; sprinkle cheese over chilies. Beat eggs with milk, salt, pepper & cumin. Pour egg mixture over cheese.
Bake 45 minutes. Let cool 10 minutes before cutting & serving. Top with your choice of Garnish.~~Bountiful Arbor

This one's really good, too:
CRUSTLESS QUICHE
1 cup Swiss cheese, grated
8-10 slices bacon, crisply cooked & crumbled
1/4 cup onion, minced
4 eggs
13-14 oz small curd cottage cheese
1 pkg frozen chopped spinach, cook with 1 tsp salt, then drained
1/2 tsp each salt & pepper
1 tsp Worcestershire
3 dashes Tabasco

sprinkle cheese, bacon & onion in that order in a 10" greased pie plate. Beat remaining ingredients until well blended. Pour over bacon mixture. Bake in a preheated 350Â° oven for 35-40 minutes. Let stand 10-15 minutes before cutting.~~ Cookin' Wise
NOTE: may be baked in greased regular muffin tins to make about 14. Bake approximately 25 minutes.~~
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I have made canarybird's Salmon quiche in a walnut crust and can tell you that it is absolutely delicious. Here is another favorite of mine: Crab Quiche For pastry 1-1/4 cups AP flour 3/4 stick cold unsalted butter cut into small chunks 2 Tbs. cold vegetable shortening 1/4 tsp salt 3-4 Tbs. ice water For Filling 1 lb. crabmeat ( I buy a can at Trader Joe's) 4 large eggs 2 cups heavy cream 2 Tbs finely chopped fresh parsley 2 Tbs finely chopped fresh chives 2 Tbs finely chopped fresh cilantro 1/2 tsp seafood seasoning 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp freshly grated nutmeg (I don't use the nutmeg) 2 oz. coarsely grated Monterey Jack cheese (1/2 cup) 2 oz. coarsely grated Swiss cheese (1/2 cup) Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 2 Tbs. ice water and gently stir with a fork until incorporated, Squeeze a small handful. If it does not hold together, add more ice sater, 1/2 Tbs at a time. Do not ovework your dough, though or it will be tough. Turn out the mixture onto a work surface and divide into 4 portions. With the heal of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together and press into a ball, then flatten into a 4" disk. Chill dough, wrapped in plastic wrap, until firm, at least one hour. Roll out dough into a 12" round on a lightly foured surface with a floured rolling pin and fit into a pie plate. Trim excess dough leaving a 1/2" overhang, then fold overhang under pastry and press against the rim of the pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375. Line shell with foil and fill with pie weight (I use black hard beans). Bake until pastry is golden along rim and set underneath the foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely. Make filling: Whisk together cream, eggs, herbs, seafood seasoning, salt, pepper and nutmeg (if using) then stir in cheeses and crabmeat. Por into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40-50 minutes. Cool in pie plate on rack 15 minutes. I also frequently add a little lemon juice and some red pepper or hot sauce to give it a little more bite. Serves 8. Gourmet September 2004
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Comments (0)
I love quiche, but I don't like all the fat, calories, and sodium that usually goes with it. Here is a recipe for quiche that is yummy and uses lots of what is in your summer vegetable and herb garden. Enjoy! Summer Squash Quiche 10 servings 297 calories per serving 12.4 grams fat, 6.6 grams saturated fat, protein 12.5 grams, sodium 191 mg 2 cups brown rice cooled 4 eggs 2 cups cheddar cheese 1 small yellow squash seeded and chopped 1 small zucchini shredded 1 small onion finely chopped 3/4 cup 1% milk 1 cup cream 1 tablespoon Italian seasoning 2 sprigs rosemary 1 large tomato finely sliced 6 basil leaves (or more) finely chopped Directions: Preheat oven to 400 degrees Lightly grease bottom of 10 inch pie dish Place brown rice in a mixing bowl and add one egg white (Save yolk). Mix together well and spread evenly on the bottom of the pie dish. Place in oven for 10 minutes. Take out when done and let cool. Heat oven to 400 degrees. Steam squash and onion. Drain completely and set aside. In a large mixing bowl add: 2 cups cheddar cheese. I shred 4 ounces of sharp cheddar and add about one cup of a Mexican cheese blend. Add the 3 whole eggs and the saved egg yolk. Add spices and mix well. Pour cooked veggies into bowl and mix. Pour the milk and cream in and mix. Pour mixture into pie dish and spread evenly over the rice crust. Take sliced tomato and arrange in a pattern on top of mixture. Place quiche into oven at 400 degrees and cook for 15 minutes. Turn oven down to 375 degrees and cook for an additional 35-40minutes. Remove when done and let stand for 10 minutes before slicing. **It is better if it sits overnight in the refrigerator and is reheated the next day.
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ziporion
Original Author
18 years ago
Linda and Ginger, thanks for your suggestions. I'm hoping to try one of these quiche before Christmas, and in a well-greased, with breadcrumb lining. Cheers!
ginger_st_thomas
18 years ago
Hope you like them!
Daisyduckworth
18 years ago
I have made this recipe more times than I care to remember! It's so easy, and it really is nice. I fiddle with it a lot.

Impossible Quiche
4 zucchini, grated
1 onion, chopped
3 rashers bacon, chopped and cooked
1 1/2 cups grated tasty cheese
1 cup self raising flour
1/3 cup oil
5 eggs, lightly beaten

Combine all ingredients, mix well. Pour mixture into a lightly buttered slab tin. Bake at 180C for 40-45 minutes. Serves 6. Vary the vegetables as desired - try tomatoes, carrots, capsicum, cabbage, spinach, corn etc. Use ham instead of bacon.
dances_in_garden
18 years ago
Just want to add something, in case you just don't want to fool with DOUGH itself to make the quiche. I overlap whole wheat flour tortillas on the bottom and up the sides of a pyrex pie dish, then add my quiche fillings. I call it a tortilla blossom quiche. The overhanging edges crisp up, and the parts inside the pan sort of billow up into layers in the filling. We really like the taste and texture.
ziporion
Original Author
18 years ago
What a great idea, Dances! I'd never have thought about using tortilla shells. Thanks to all for what look like excellent quiches. I've copied and pasted and hope to try some of these before Christmas (though this weekend, it's brunch with the lemon ricotta hotcakes MQmoi posted a few days ago!).
Again, thanks!
bpfahnl_nh
18 years ago
Oooh, thanks for the recipes. I think I'll try the Lone Star Quiche with the tortilla "crust" for our New Year's Day brunch this year.

Wish I had a slice right now.
mqmoi
18 years ago
Joy of Cooking has a specific recipe for a crustless quiche, if you have that cookbook. I know several people swear by Julia Child's basic quiche recipe in general.

My favorite is with Gruyere cheese, diced ham, and roasted red bell pepper. I just love this combination.

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