Clean Out the Fridge Crustless Quiche
When I first wrote this recipe for crustless quiche, my sons were teenagers and I was attempting to inspire them. Seemed to work as three have their chef’s papers.
There is never, ever a reason to buy a quiche. Period. The bit of flour that’s added helps it puff up and give the eggs some texture. And the bonus? It’s Canadian dairy and eggs at their very finest!
You can add a myriad of extra ingredients….sautéed mushrooms, steamed asparagus, a few stalks of leftover stir-fried broccoli, one of those grilled sausages that no one had room for at the end of a summer barbecue. Bits of cheese can be shredded for the topping or use a lovely Canadian marble or cheddar. Or just leave out the meat for a great vegetarian supper!
It’s a perfect weekend morning breakfast or a quick weekday supper. I know that it will serve 4 to 6 although one hungry neighbour devoured half of the quiche in a single sitting saying almost apologetically as he ‘evened it off, “I only had a bowl of cereal for breakfast…”
- 4 eggs
- 1 ¾ cups (425 mL) 2% or homogenized milk
- ¼ cup (60 mL) melted butter
- ½ cup (125 mL) unbleached all purpose flour
- ½ tsp (1 ml) salt
- ½ tsp (1 mL) baking powder
- A few grinds of black pepper
- 1 ½ – 2 cups (325 – 500 mL) diced cooked ham, chunks of cooked sausage, chopped sweet pepper, green onions, sautéed mushrooms, cubes of cooked potato, steamed broccoli florets or asparagus pieces.
- 2 cups (500 mL) shredded cheese
- Preheat oven to 350’F (180’C). Oil or butter a 9” (23 cm) pie plate.
In a large mixing bowl, whisk together the eggs, milk and butter. Stir together the flour, salt, baking powder and pepper; add to the egg mixture, whisking till well combined.
Fold in the meats and/or vegetables. Pour into the prepared pan. Sprinkle evenly with the cheese. Bake for 45 – 50 minutes or till golden and puffed. Let stand 10 minutes before slicing and serving.
Makes about 6 servings
First published in Anita Stewart’s From Our Mothers’ Kitchens (Random House Canada 1992)