We love quiche. There’s nothing quite like the melding of eggs, cheese, custard and savory elements for a festive brunch, lunch or appetizer. At the same time, we always try to cut down on needless carbohydrates. So, with this recipe, we are liberating our quiche by going crustless using parchment paper lining in our pie plate, cupcake liners or a buttered pie plate. It’s still as delicious, but it’s just fewer carb calories.
For other breakfast ideas from FFA, try Poached Eggs with Pesto
Crustless Quiche Lorraine & Broccoli Red Pepper Quiche
Prepare the filling for any quiche the night before you need it and when you go to bake it, make any quiche recipe crustless by pouring it into a parchment paper-lined dish, or by buttering the pie plate before filling.
Equipment
- One, 9-inch pie plate lined with butter or parchment paper
Ingredients
- 1 cup gruyere/Swiss cheese mixture 40% gruyere, 60% Swiss cheese
- 3 whole large eggs, beaten lightly with enough Half and Half to make 1 ½ cups
- A pinch of nutmeg
- 1/4 tsp salt
- freshly ground pepper to taste
- 6 strips cooked bacon, cut into small pieces
- 2 tbsp chopped onions,
- 1 tbsp fresh, chopped parsley
Instructions
- Preparing the custard/filling:Prepare the filling at least 8 hours before you bake to give the custard and the cheese a chance to meld together to give your quiche a superior result.Beat the 3 eggs in a two-cup measuring cup. Add enough half and half to fill the measuring cup to 1 1/2 cups. Pour egg mixture, nutmeg, salt and pepper into a medium-sized bowl. Set aside.Cook the bacon until almost crisp then add the onion and cook until transparent. Add the parsley and cook another couple minutes, stirring. Drain bacon mixture in sieve and let cool. Once cooled, add bacon mixture to egg mixture, cover and refrigerate overnight.
- Baking the quiche:Preheat the oven to 400F. Place parchment paper in pie dish or butter pie plate generously. Pour in filling, creating a mound of cheese in the center. Place in the preheated oven to cook for approximately 35 minutes, or until deeply browned on top. Enjoy warm or cold with fruit garnish, salad and a crusty piece of bread.
- Vegetarian Variation: Broccoli and Red Pepper or Canned Pimento Quiche Here’s another variation on the quiche theme: Sauté 2 tablespoons of shallots or scallions in butter, add 2/3 cup cooked broccoli, and add ½ cup of sliced red peppers or one small jar of drained pimentos. Stir and cook until tender. For the custard: blend 3 large eggs with enough milk, half and half or cream to make 1 1/2 cups. Season with salt, freshly ground pepper and a pinch of nutmeg. Add 1/2 cup gruyere or Swiss cheese or a mixture of the two. When broccoli filling is cool, blend with custard. Store filling overnight in refrigerator. To bake, preheat oven to 400F and place in pie shell that is covered with parchment or buttered. Bake approximately 35 minutes or until deeply browned on top.
Tried this recipe?Let us know how it was!
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