The Crustless Quiche

As many of you know, the men in the house have all been gluten free since December.  Sam has actually been on a gluten free diet for going on 7 years now.  In the interest of “solidarity”, we have tried to make the house a “gluten free zone” since the first of the year.  THAT was a challenge.  Many, many recipes had to be scrapped or revamped to accommodate the diet.  The Crustless Quiche is a new addition to the menu. Mark used to love quiche night, so now we can add it back into the rotation!!!

Here is the basic recipe for the quiche. The tomatoes were a last minute garnish on top and were actually a tasty addition. They were very thinly sliced with a sharp slicing knife. I used organic brown eggs and they tend to be larger than the average “Large” store bought egg. So, if you are using regular eggs, use five instead of four.  Also, you could easily modify this to contain your favorite stuffings … the basic quiche is a good starting place.

Ingredients

Four Eggs (beaten)

1 1/2 C Half & Half or Milk

1/2 tsp Salt

1/4 tsp fresh ground

A Dash of Cayenne Pepper

1/4 tsp Minced Onion

1 tsp basil (or several leaves of fresh basil chopped)

1 Cup Shredded Sharp Cheddar

1/2 Cup Shredded Cheese ( Parmesan, Jack, or Mozz)

1/2 Cup sliced/diced Ham (or Broc, or Spinach, or sauted pepper & onions)

Oil or Non-stick cooking spray

Optional: 1 tomato thinly sliced

Note:  If using Milk only, use 1 1/4 C.  If using a combination of both, slightly decrease the amount of liquid.

Directions

Spray the entire interior surface of a 9 or 10 inch pie dish with non-stick spray, or rub with oil.  Preheat oven to 350 degrees.

In a medium mixing bowl mix eggs, half & half or milk (or a combination of the two), and the next five ingredients together and whisk well.  In the bottom of the pie dish, sprinkle the cheeses and ham (or veggies) evenly throughout the dish.  Pour the egg mixture slowly into the dish.  If you are using a shallow dish, it may not all fit in one dish.  This generally works better in at least a 9-inch deep dish pie pan.  Use a fork to gently wiggle the stuffings around if there appear to be any severely lumpy or bare areas.  If you want to add the tomato slices, now is the time.  Gently place them on top of the quiche and try not to submerge them in the eggs.

You can place this on a cookie sheet, or stone, in your oven to help prevent messy overflow.  You can also place a large piece of foil on the over rack before you put the pie pan into the oven.  If you don’t want to worry about any of that … just place the pie plate into the preheated oven and bake for a minimum of 45 minutes.  At the end of 45 minutes, check to see if the center of the quiche has risen.  If it has, test the center for doneness with a very sharp knife.  If the knife comes out basically clean, remove the quiche from the oven.  If not, wait five minutes and try again.  Variations in ovens may produce different results, so start checking the quiche when you think it looks ready.

Let the quiche stand 10 – 15 minutes before trying to slice and serve it. Enjoy!!

C. Walker
To print this recipe, click on the title above. Then print use your browser’s print function. That way you won’t print the whole blog.