I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.
Ingredients
- 1 cup cream, half-and-half, milk or a combination, gently heated just until warm
- 3 eggs, at room temperature
- ¾ cup grated Emmenthal, Gruyère, Cantal or a combination
- ¼ cup grated Parmesan or hard pecorino
- ½ teaspoon salt
- ¼ teaspoon cayenne, or to taste
- Butter as needed
4 to 6 servings
Preparation
- Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
- Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
30 to 40 minutes
Dining and Cooking