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 currently have some time, I was searching on the internet yesterday. Trying to get new, intriguing thoughts, inspiring meals that We have never tasted before, to surprise my loved ones with. Hunting for a long time unfortunately could not come across too many interesting things. Right before I thought to give up on it, I discovered this fabulous and easy dessert simply by chance over Suncakemom. It looked so yummy on its photo, that called for urgent actions.

It absolutely was easy to imagine just how it’s made, how it tastes and how much boyfriend will probably want it. Mind you, it is very simple to keep happy him when it comes to puddings. Yes, I am a lucky one. Or maybe he is.Anyways, I visited the website and simply used the simple instuctions that had been coupled with nice photographs of the task. It just makes life much easier. I can imagine that it’s a bit of a hassle to shoot snap shots in the midst of cooking in the kitchen as you may most often have gross hands therefore i really appreciate the time and effort she devote for making this post .

With that said I am inspired presenting my own recipes in a similar way. Many thanks for the concept.

I had been fine tuning the original formula to make it for the taste of my loved ones. I can say it absolutely was an incredible success. They enjoyed the flavor, the thickness and enjoyed having a treat such as this in the middle of a hectic workweek. They quite simply requested even more, more and more. Hence the next occasion I’m not going to make the same miscalculation. I am gonna twin the quantity .

More crustless quiche recipes like this on 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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