When I think about a quiche, two words come to mind… A soggy bottom and boring!
Memories of family get-togethers that included a tray of the obligatory pineapple and cheese hedgehog, bacon rolls, burgers, and a soggy quiche Lorraine, more frequently than not.
Quiches have often had a poor rep for being old-fashioned, notwithstanding the fact that they were very common in the 1970s. The unfortunate humble quiche has been unfortunately left behind as the cuisine trend has progressed to more gourmet and fine dining.
While the pastry outer makes shipping this soft egg delicacy in lunch boxes and picnic bags simpler, one thing that struck me about quiches was that they often come with a thick crumbly pastry case. While this is easy, often a girl really doesn’t want to eat pastry.
I admit that I like pastry, but in order to keep a healthier balance in my diet, I don’t consume it on a daily basis; it’s more of a treat for me. Given the incredible nutritious advantages of eggs, I’ve become a big fan of them and have found a variety of ways to incorporate them into my diet.
I’ve played with pastry-free baked egg recipes in the past – check out my Baked Cherry and Almond Eggs recipe for a delectable eggy dessert. My very old Sweet Potato, Spinach, and Mushroom Crustless Quiche recipe inspired me to make another nutritious crustless quiche recipe, ideal for a simple breakfast, lunch, or dinner suggestion, for the more savoury fans.
How easy was that? As you know, I like no-fuss cooking, and these are incredibly quick to prepare. I left the recipe measurements open-ended since how much of each product you choose to use is mostly a matter of personal preference. Experiment with the formula to see what fits best for you. Instead of two smaller tartlets, you might create one huge crustless quiche with this method, or double it to make two bigger ones.
When baked, crustless quiches are quite durable and make excellent compact snacks or breakfast on the go. These quiches are perfect for those on a grain-free or gluten-free diet and they don’t have a crust. This recipe is highly adaptable, and you can add in anything you like to make a delicious and nutritious dinner.
I’m thinking about making a spinach and ricotta one next, or something with asparagus, because we’re nearing the end of the asparagus season here in the UK.
Do you like creating quiches without a crust? What are some of your favourite flavour blends or ingredients to use?
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Prosciutto Ham, Cheese and Corn Crustless QuicheCourse: Uncategorized
A quick and healthy lunch idea!
Cheese (I used garlic and herb soft cheese)
Melted coconut oil to grease the tartlet tins (or an oil of your choice)
- Preheat the oven to 180° and grease two tartlet pans with coconut oil or another oil of your preference. In a mixing cup, whisk together the three eggs, then incorporate the sliced prosciutto ham, corn, and cheese.
- Pour the mixture into the tartlet tins and bake for 20 minutes, or until golden brown on top and the eggs have set in the pan. Serve and have fun!
- When divided into tartlet tins as seen in the images, this recipe yields two medium-sized pieces.