June 16th, 2009
Crustless Quiche
turns out, real men do eat quiche
Well, at least my husband eats quiche.
This couldn’t be simpler, couldn’t be more inexpensive, and it’s naturally gluten free. And I always have the ingredients on hand, they’re so basic. I usually serve it with some sort of bread: flatbread, or dinner rolls (I will remember to post a foolproof dinner roll recipe). Dinner. Done. Easier than really any other way to prepare eggs, & it’s even nice cold with some salsa on the side.
Like everything else, though, it seems I can’t make this for my children too often or the little one begins to turn up her nose at it. What’s that all about any way?
Crustless Quiche
Ingredients
10 oz. frozen broccoli (make sure it’s bite sized)
6 large eggs
1/2 cup milk (the richer the milk, the richer the quiche)
1/2 tsp. ground pepper
1/4 tsp. salt
dash nutmeg (optional)
4 oz. shredded cheese (cheddar works nicely, but any kind will do)
1. Preheat oven to 350 degrees. Grease 9″ pie plate & set aside.
2. Defrost & drain broccoli, then chop into bite sized pieces. Set aside.
3. In large bowl, whisk together eggs, milk, salt, pepper & (optional) nutmeg. Nutmeg is a very particular type of flavor. Make sure all involved enjoy it before you go ahead and add it. Stir in cheese & broccoli.
4. Pour mixture into prepared pie plate. Bake about 45 minutes, or until set and golden around the edges. It should come out of the plate in slices, with ease.
Warmly,
Nicole
Posted In : 
Posted By : Nicole
Posted on June 25th, 2009 at 2:46 am
Ok, now I just made quiche last night and only because I bought eggs when I already had them and peppers were on sale. Got so excited I bought more that I needed. I need help in that area!
Anyway, just because I could and had wanted to try it, I made a gluten free crust. Oh my is it good. NOT casein free though.
4 oz cream cheese
2TBSP butter
3/4 cup rice flour
pinch of salt
1 tsp of sugar
1/2 tsp xantham gum
1/4 tsp baking soda
mix it together, roll out between 2 sheets of parchment and bake in pie pan for 15 minutes at 400*. Oh yeah, prick it with a fork.
How could I forget the song?!
Then I added my egg mixture with chopped red peppers, onions and asparagus and baked for another 20 minutes.
The crust did get a little too browned so I would cover it with foil while baking it the second time.
My first quiche ever so I was really excited.
Posted on June 25th, 2009 at 5:09 pm
Hi, Christina,
Thanks for posting. Pastry dough is really very easy. Nothing to be afraid of at all. I like having a crustless variety to make, too, when I’m feeling lazy. Yours sounds like a lovely quiche!
Warmly,
Nicole
Posted on October 7th, 2009 at 8:23 pm
Thanks love to find good recipes for gluten free.
Posted on October 9th, 2009 at 2:11 pm
Hi, Tammy,
My pleasure!
Warmly,
Nicole