Easy Crustless Quiche (any flavor)
This no-crust quiche is a simple yet flavorful dish, great for weekend brunch or a light lunch. It's egg-based and versatile, just like regular quiche. Add your favorite vegetables or cold meats, a mix of cheeses, or smoked salmon. An easy meal that's ready in less than an hour, and keeps well for several days in the refrigerator!
Servings 6 servings
Ingredients
- 3 eggs
- ¾ cup natural yogurt or whipping cream
- ¾ cup milk lowfat or whole
- ½ cup sour cream or cream cheese
- 2 ½ cups roasted vegetables I used roasted eggplant, tomatoes, onion and garlic
- ½ cup grated cheese Parmesan, white cheddar, Fontina or Monterrey Jack work very well
- ½ teaspoon salt or to taste
- ⅛ teaspoon ground black pepper or to taste
- 2 tablespoons fresh herbs such as thyme, oregano or basil. If using dried, reduce to 1 teaspoon
Instructions
- Have ready roasted vegetables or other add-ins (see Notes, below)
- Preheat oven to 350°F (180°C).
- Oil or butter an 8-inch ceramic or glass dish and dust with fine dry breadcrumbs.
- In a bowl lightly stir 3 eggs to mix; you don’t need to beat them. Add ¾ cup natural yogurt, ¾ cup milk and ½ cup sour cream. Mix until it’s smooth but don’t beat.
- Season with ½ teaspoon salt , ⅛ teaspoon ground black pepper and 2 tablespoons fresh herbs. You can add a dash of something spicy like jalapeño powder or smoked paprika.
- Add ½ cup grated cheese and mix.
- Put 2 ½ cups roasted vegetables in the prepared dish. You can cut them into bites, leave them whole or create a pattern.
- Carefully pour the binding cream over, covering the whole surface.
- Some vegetables might pop to the surface, that is fine.
- Bake for about 45 minutes, or until the center is set but be careful not to overbake it. It will be golden and might have risen a bit.
- Serve hot with a side salad if you like.
- Refrigerate leftovers, covered. Reheat in a medium oven before serving.
- Can be frozen, well wrapped.
Notes
Roasting vegetables:
Wash and dry vegetables. Cut them in large pieces or chunks. Arrange them on a foil-lined oven pan, drizzled with oil (I use olive), separating them by vegetable. Season with salt and pepper and drizzle with some extra oil.Bake at medium/low temperature, 300°F (150°C), until slightly charred and crinkled. It may take more or less depending on the vegetable and how large the chunks are. You can cut them in small pieces and it will take much less time. Store them in the refrigerator, in containers (jars are great) with tight-fitting lids and covered in oil. They last a week for sure.
Eggplants - I recommend removing excess water before roasting it. Simply cut it and put in a flat dish with coarse salt. Leave at room t° for about 30 minutes and you will see it released a lot of water (image above). Drain, wipe out the excess salt left (or wash and dry thoroughly) and roast as directed above.
Filling ideas:
Roasted vegetables: they usually include roasted or caramelized onions, bell peppers (I like red peppers but any type can be used), eggplant and zucchini. Sort of a mediterranean quiche. They can be made ahead and kept in the refrigerator for a week.Ham, bacon and cheese - you can use cold meats in general paired with almost any cheese you have in your fridge. Similar to the Leftover Ham and Cheese Quiche filling. Use the traditional bacon and cheese and you have a crustless quiche lorraine.
Sausage and zucchini - super flavorful, you can use any sausage you like. Cook it without casing and leave out excess fat. Mix with roasted zucchini and cheese.
Caprese - this is the traditional tomato, mozzarella, and basil. Roast the tomatoes as we do in this recipe today. The result is fantastic.
Tomatoes and corn - another great combination, it can be made with frozen corn so it's a breeze to put together.
Mushrooms - cook them in a little oil first (sauteeing). They pair very well with leeks (like the Mushroom Leek Quiche), green onions or chives. And with soft brie cheese.
Broccoli and parmesan or brie - with or without garlic, this is a fantastic combination and you can use frozen broccoli.
Smoked salmon - make it with mostly cream and sour cream and add chopped chives, dill and maybe a smidge of lemon zest.
Only cheese: this is a great idea if you're serving it with meats or a salad. I love to use smoked gouda and/or white cheddar cheese, and some type of soft and melty cheese like mozzarella.
Storing it
Refrigerator: well wrapped it keeps for at least a week. Warm in a 350°F (180°C) oven or in the microwave before eating or let come to room temperature.Freezer: it can be frozen though it's not my first option. Why? Because it adds water that stays in the crustless quiche when defrosted. Individual ramekins: you can buy white oval ramekins online, or round porcelain souffle cups which are deeper. Or use a regular muffin tin for even smaller ones.
