In my experience, good things are often highly underrated. Fresh sheets on your bed, the feeling of breaking in new running shoes and quiche. Yes, quiche. Crustless quiche.
At first, quiche makes me think of something that my grandmother might have made at a dinner or brunch party years ago.
It’s a baked dish based on a mixture of milk, eggs and cheese with meat or vegetables in a pastry crust. In our diet-obsessed society (I’m not omitting myself from that classification) quiche is often thought of as a calorie trap – pastry crust, milk, eggs, cheese – but it most definitely doesn’t have to be.
It’s also easy. So easy.
When you don’t build the crust from scratch, quiche is probably one of the quickest dishes that you can throw together.
Omitting crust will save you a lot of time, a little bit of headache if you’re not a baker and a lot of calories/carbohydrates if you’re watching those.
I made this quiche primarily with ingredients from my CSA, which my friend Angie and I recently joined. You could substitute two cups of your favorite vegetables, and swap out the prosciutto for bacon, ham or porchetta — or even something lighter like chicken sausage.
So far, the produce has been fantastic and it’s great fun going through it each week, splitting it up and deciding what to make.
- 4 eggs
- 1 cup milk (I used 1%)
- ½ cup shredded low-fat cheddar cheese
- ½ cup caramelized onions (optional)
- 1 cup swiss chard, rinsed & roughly torn
- 1 cup broccolini, finely chopped
- 3 ounces prosciutto, chopped
- Preheat oven to 350 degrees F. Spray a traditional 9" quiche dish with olive oil spray (or a pie plate if you don't have a quiche dish. If you don't have a pie plate, buy one from my Amazon store and I'll get a little kickback).
- Meanwhile, sauté broccolini in a large non-stick skillet or saute pan. Cook until broccolini is bright green, about 4-5 minutes. Add chard and cook another 2-3 minutes or until just barely wilted.
- In a medium bowl, whisk eggs and milk. Fill quiche pan with cheese, vegetable filling and prosciutto. Pour milk mixture over cheese and filling. Sprinkle with freshly ground pepper, if desired.
- Bake 30-35 minutes until quiche is puffy and golden. Let cool slightly before slicing into 4-6 pieces.
20 Comments
Tried and True: Crustless Quiche
September 16, 2011 at 9:52 am[…] need, for one thing. And for another, it’s a bit of a pain to make. But when I found this recipe for crustless quiche, it was love at first sight. The only problem with egg dishes is that my […]
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Musings of a Housewife
April 29, 2010 at 4:33 pmYUM. I must make this. We love quiche, but I hate making crusts, so this is perfect.
Jessica Gottlieb
April 29, 2010 at 4:16 pmI gained two pounds reading this.
I’m going to try it, but rest assured, the pictures I take with my iPhone will not be nearly as helpful.
Beth @ DiningAndDishing
April 29, 2010 at 10:08 amI am such a fan of quiche!! It’s such a lovely lunch time treat because it’s so different to the usual. This recipe looks great :).
Kalyn
April 27, 2010 at 6:12 pmSounds delicious. I’d probably use Canadian bacon instead of proscuitto.
Sophie
April 27, 2010 at 5:36 amHello Maris!!
Brussels calling!! What a fab looking breakfast!! I would eat this as dinner!
MMMMMM,..I so love swiss chard in here!
mandy
April 26, 2010 at 11:17 pmThis looks delicious. I wish we had CSA here, but we dont. So I make due with my grandpaps garden and the farmers market.
Lynn @ The Actors Diet
April 26, 2010 at 10:25 pmyum! thanks for stopping by our blog and commenting so that i could discover yours! and oh my god, how appropriate – i was just thinking “i have too much milk and eggs in my fridge, what will i make?!”
Kristen Doyle
April 26, 2010 at 9:49 pmLooks great and what a great way to use those veggies!
Juliana
April 26, 2010 at 7:35 pmOh Maris, great idea of the crustless quiche…looks so tasty with all the goodies in it 🙂
Paula
April 26, 2010 at 6:07 pmOoooh, I LOVE quiche and the pictures look absolutely delicious! I NEED to try this!
Kelly
April 26, 2010 at 5:13 pmYum. This sounds fanastic and so springy. Thanks for the thoughtful comment on my blog and enjoy your CSA share. I had two in Boston (one meat, one produce) and absolutely loved them. Once I have time to settle in I’d love to get one here next year, but for this year I’m going to be all about the Lincoln Park farmers’ market. Cannot wait!
kat
April 26, 2010 at 12:28 pmCrustless is a great way to cut calories. I’ve tried lightening it up with a polenta crust too
Joanne
April 26, 2010 at 1:02 ami definitely love a good quiche that consists of whatever just happens to be in your fridge at a given moment. crustless or not, they are just good. and this one is no exception. Love the caramelized onions. they are a must.
Lydia (The Perfect Pantry)
April 25, 2010 at 11:48 pmI’d go even further and eliminate the proscuitto (well, I don’t eat it, so that would be easy!); the cheese, veggies and caramelized onions will give this plenty of flavor. I love quiche with crust, and without, too.
Sues
April 25, 2010 at 8:57 pmFresh sheets are totally underrated. And so is quiche!! My mom used to make me one to take back to school every time I went to visit her in college. But this one with prosciutto and chard sounds absolutely amazing!
grace
April 25, 2010 at 6:13 pmis a crustless quiche not simply a fritatta? regardless, this sounds great. i love my crust, but sometimes it’s just not needed.
Melissa
April 25, 2010 at 1:57 pmLove it! I’ve seen a few Crustless Quiche recipes popping up on my feed lately – this one looks great! I’ll have to give it a try.
Chez Us
April 25, 2010 at 12:12 pmSeems we have all had crustless quiche on our minds lately. This sounds and looks amazing!! How is the new job?