Name: Crustless Quiche: The Ultimate Guide to a Delicious and Easy Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 8 ounces cremini mushrooms, sliced; 1 cup cooked ham, diced (about 6 ounces); 6 large eggs; 1 cup heavy cream; 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 cup shredded cheddar cheese; 1/2 cup shredded Gruyere cheese; Optional: Fresh parsley, chopped, for garnish

Crustless Quiche: the epitome of effortless elegance! Have you ever craved the rich, savory goodness of a classic quiche but dreaded the fuss of making (or even buying!) a pie crust? Well, your prayers have been answered. This recipe delivers all the creamy, cheesy, flavorful satisfaction you desire, without the added carbs or the extra effort.

Quiche, in its traditional form, has a fascinating history, tracing back to medieval Germany in the region of Lothringen (Lorraine). Originally, it was a simple open pie filled with a savory custard made of eggs and cream. Over time, it evolved, incorporating various fillings and becoming a beloved staple in French cuisine. While the crust adds a certain charm, removing it allows the spotlight to shine even brighter on the star of the show: the luscious, flavorful filling.

People adore crustless quiche for so many reasons. It's incredibly versatile, lending itself to endless variations depending on your mood and what you have on hand. From classic combinations like spinach and feta to more adventurous pairings like roasted vegetables and goat cheese, the possibilities are truly limitless. Plus, it's naturally gluten-free, making it a fantastic option for those with dietary restrictions. But perhaps the biggest draw is its sheer convenience. It's quick to assemble, bakes beautifully, and can be enjoyed warm, cold, or at room temperature, making it perfect for breakfast, brunch, lunch, or even a light dinner. So, ditch the crust and dive into this incredibly satisfying and easy-to-make dish. You won't regret it!

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
8 ounces cremini mushrooms, sliced
1 cup cooked ham, diced (about 6 ounces)
6 large eggs
1 cup heavy cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup shredded cheddar cheese
1/2 cup shredded Gruyere cheese
Optional: Fresh parsley, chopped, for garnish

Preparing the Vegetables and Ham:

Preheat your oven to 375°F (190°C). This is crucial for even cooking and a beautifully set quiche.
Heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the vegetables without overcrowding. Overcrowding can lead to steaming instead of sautéing.
Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want the onion to be sweet and fragrant.
Add the chopped red and green bell peppers to the skillet and cook for another 5-7 minutes, until slightly softened. The peppers should still have a bit of a bite to them.
Add the sliced cremini mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Don't be afraid to let them get a little color. The browning adds a depth of flavor. Stir occasionally to ensure even cooking.
Stir in the diced ham and cook for 2-3 minutes, until heated through. If you're using a different type of cooked meat, like bacon or sausage, adjust the cooking time accordingly.
Remove the skillet from the heat and set aside to cool slightly. This is important because you don't want to add hot vegetables to the egg mixture, as it could start to cook the eggs prematurely.

Preparing the Egg Mixture:

In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Make sure there are no streaks of egg yolk or cream. A smooth, homogenous mixture is key.
Add the salt, black pepper, garlic powder, and onion powder to the egg mixture and whisk again to combine. These spices add a subtle but important layer of flavor to the quiche. Feel free to adjust the amounts to your liking.
Gently fold in the cooked vegetables and ham into the egg mixture. Be careful not to overmix, as this can make the quiche tough. You want the vegetables and ham to be evenly distributed throughout the mixture.
Stir in the shredded cheddar and Gruyere cheeses. Reserve a small amount of cheese (about 1/4 cup) to sprinkle on top of the quiche before baking. The cheese adds richness and a lovely golden-brown crust.

Baking the Crustless Quiche:

Grease a 9-inch pie dish or baking dish with cooking spray or butter. This will prevent the quiche from sticking to the dish and make it easier to remove after baking.
Pour the egg mixture into the prepared pie dish. Make sure the vegetables and ham are evenly distributed.
Sprinkle the reserved shredded cheese over the top of the quiche. This will create a beautiful golden-brown crust.
Bake in the preheated oven for 45-55 minutes, or until the quiche is set and the top is golden brown. The quiche is done when a knife inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
If the top of the quiche starts to brown too quickly, cover it loosely with aluminum foil. This will prevent it from burning.
Remove the quiche from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the quiche to set properly and makes it easier to cut.
Garnish with fresh parsley, if desired. This adds a pop of color and freshness to the dish.

Tips and Variations:

Vegetable Variations: Feel free to substitute or add other vegetables to the quiche, such as spinach, asparagus, broccoli, or zucchini. Just make sure to cook them before adding them to the egg mixture.
Meat Variations: You can also use different types of cooked meat, such as bacon, sausage, or shredded chicken.
Cheese Variations: Experiment with different types of cheese, such as mozzarella, Monterey Jack, or Swiss.
Spice Variations: Add a pinch of red pepper flakes for a little heat, or try different herbs and spices, such as thyme, rosemary, or oregano.
Make it Ahead: You can prepare the quiche ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.
Freezing Instructions: Let the quiche cool completely. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in a preheated oven at 350°F (175°C) until heated through.
Serving Suggestions: Serve the crustless quiche warm or at room temperature. It's delicious on its own or with a side salad or fresh fruit. It's also a great option for brunch, lunch, or a light dinner.
For a richer flavor, use whole milk instead of milk.
To prevent the vegetables from making the quiche watery, squeeze out any excess moisture from the cooked vegetables before adding them to the egg mixture.
If you don't have heavy cream, you can use half-and-half or milk, but the quiche will be less rich and creamy.
Don't overbake the quiche, as it will become dry and rubbery.
Let the quiche cool completely before slicing, as it will be easier to cut and will hold its shape better.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 350-400
Fat: 25-30g
Protein: 20-25g
Carbohydrates: 5-10g

Enjoy your delicious and easy-to-make Crustless Quiche!

Conclusion:

This Crustless Quiche isn't just another recipe; it's a game-changer for busy weeknights, elegant brunches, and everything in between. Its simplicity belies its incredible flavor and satisfying texture. Forget fussing with pastry – this recipe delivers all the deliciousness of a traditional quiche without the extra effort. I truly believe this will become a staple in your kitchen, just as it has in mine. Why is this a must-try? Well, beyond the obvious time-saving aspect, the absence of a crust allows the creamy, savory filling to truly shine. You get a pure, unadulterated quiche experience that's both lighter and more flavorful. Plus, it's incredibly versatile! You can easily adapt it to your dietary needs and preferences. Need a gluten-free option? You've already got it! Looking for a low-carb meal? This fits the bill perfectly. Want to pack in extra veggies? Go for it! Speaking of variations, the possibilities are endless. For a Mediterranean twist, try adding sun-dried tomatoes, Kalamata olives, and feta cheese. If you're a meat lover, crumbled bacon, sausage, or ham would be fantastic additions. For a vegetarian delight, consider sautéed mushrooms, spinach, and Gruyere cheese. Don't be afraid to experiment with different herbs and spices too! A pinch of nutmeg, a sprinkle of red pepper flakes, or a dash of smoked paprika can all add a unique depth of flavor. Serving suggestions? This Crustless Quiche is wonderful served warm, at room temperature, or even cold. It's perfect for brunch alongside a fresh fruit salad and some mimosas. For a light lunch, pair it with a simple green salad. And for a satisfying dinner, serve it with a side of roasted vegetables or a crusty loaf of bread. You can even cut it into small squares and serve it as an appetizer at your next party. I'm so confident that you'll love this recipe that I urge you to try it this week. It's quick, easy, and incredibly delicious. And the best part? It's a crowd-pleaser that everyone will enjoy. But don't just take my word for it! I want to hear about your experience. Did you try any variations? What were your favorite ingredients? What did you serve it with? Share your photos and comments below! I'm always looking for new ideas and inspiration, and I love seeing how you make this recipe your own. So, go ahead, give this Crustless Quiche a try. I promise you won't be disappointed. Happy cooking! And remember to share your culinary creations with me – I can't wait to see what you come up with! Let me know if you have any questions, and I'll do my best to answer them. I hope this recipe brings as much joy to your kitchen as it has to mine. Enjoy!