The basic French quiche is an oven-baked custard-like dish with a pastry crust and meat, vegetables, and other ingredients added to it. Many cooks think they have to make a savory crust or their quiche will not be a taste success. Tasty crustless quiche recipes abound, limited only by the cook’s imagination and sense of adventure.
To make a 9-inch dish of crustless quiche, you will beat together four eggs, a pint of cream or milk, an eighth teaspoon apiece of salt and ground nutmeg, and a quarter teaspoon of pepper, usually white pepper. These ingredients make up the custard part of crustless quiche as well as its cousin, the traditional quiche.
It is in the choices of additional ingredients for a crustless quiche that the cook can express her individual tastes. These ingredients whether vegetables or meat or a combination, are sautéed until cooked and tender. This is necessary since the custard in the crustless quiche will set long before raw meat is cooked adequately or vegetables soften when baking the quiche. The solid ingredients are then spread evenly in the bottom of a greased ovenware dish or pie pan. Aluminum is not recommended for crustless quiche since the custard bottom may cook too quickly.
Shredded or sliced cheese is then layered over the vegetables or meat layer of the crustless quiche, and, finally, the egg mixture is poured evenly over all of the other ingredients. Garnishes like sliced tomatoes, freshly chopped chives, or paprika may be applied to the top.
The crustless quiche is baked in a 375 degree oven until the outer edges are set. Poke into the quiche with a knife and see if any wetness from the egg mixture is sticking to the blade when the knife is withdrawn. If the blade is “dry,” the quiche is done. The custard top should look golden. The crustless quiche will bake for at least a half hour before done.
Meats used for crustless quiche include crumbled bacon, ham chunks, chicken bits, crabmeat, or salmon. Onions, mushrooms, broccoli, spinach, cauliflower, green or red peppers, zucchini, or diced tomatoes may be cooked and added. Spices or herbs like parsley, oregano, or rosemary can be sprinkled over the bottom layer. Traditional crustless quiche cheeses include Swiss, Gruyere, cheddar, Muenster, or provolone. Some cooks have added odd ingredients like chopped pecans or walnuts or bleu cheese to their crustless quiche.
Although quiche is a French dish, your crustless quiche can reflect the Hispanic culture by the addition of salsa and sliced jalapeno peppers or the Greek culture by using black olives, feta cheese, and spinach.