Crustless Quiche Recipe


Looking for a breakfast or just something that will snack the time away? Making quiche without crust will do both without adding much to our waistline.

As I most recently have a little time, I had been browsing on the internet the other day. Looking for fresh, interesting ideas, inspiring recipes that I’ve never tasted before, to amaze my family with. Looking for quite some time yet could not find lots of interesting stuff. Right before I wanted to give up on it, I discovered this scrumptious and easy treat by chance at Suncakemom. It looked so scrumptious on its image, that required instant action.

It absolutely was simple enough to imagine just how it’s made, how it tastes and just how much boyfriend might love it. Actually, it is very easy to impress him when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the page and then used the comprehensive instuctions that have been coupled with superb photographs of the procedure. It just makes life much easier. I can imagine that it is a slight effort to shoot pics down the middle of baking in the kitchen as you usually have sticky hands and so i seriously appreciate the commitment she placed in to make this post and recipe easily followed.

Having said that I am encouraged presenting my personal recipes in the same way. Thanks for the thought.

I had been fine tuning the initial mixture to make it for the taste of my loved ones. I can tell you it turned out a great success. They prized the taste, the consistency and loved having a delicacy such as this in the midst of a lively week. They ultimately requested lots more, many more. Hence the next occasion I am not going to commit the same mistake. I am likely to twin the amount .

crustless quiche recipe Credit goes to suncakemom.

Dice or slice the bacon, pancetta or lardon.

On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.

We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.

When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.

Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes. This is the time to add optional vegetables like broccoli too. It can be added frozen in which case at least 5 -10 more minutes of frying recommended.

Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other.

Mix in the bacon, onion, scallion and any optional vegetables then add the cheese.

Pour filling into the pie baking form.

However, we don’t have crust now a crust protector should be prepared as generally the sides are setting earlier than the middle. During baking, check the sides and if the middle is still wobbly while the sides are getting golden brown take the crust-less quiche out of the oven and apply the crust protector. Applying it beforehand is also an option, given that we have something that will prevent the foil to fall off.

Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere in the middle.

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