CRUSTLESS EGG AND CHEESE QUICHE
If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you'll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number - anything in that vein will do.
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
- Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
- Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 7 grams, TransFat 0 grams
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Nnamdi Harrison
[email protected]This quiche is the perfect make-ahead breakfast for busy mornings.
Nickeisha Vickers
[email protected]This quiche is a little bland for my taste. I would add more salt and pepper next time.
Mariam Van Der schyff
[email protected]I love that this quiche can be made in a blender. It makes it so easy to throw together.
Ck Jaan
[email protected]This quiche is a great way to get your kids to eat their eggs and cheese. It's also a great make-ahead breakfast or brunch.
Zimkhitha Dumani
[email protected]I'm not a fan of quiche, but I really enjoyed this crustless version. It's light and fluffy, and the flavors are perfect.
Retro Vandal & Psionic Games
[email protected]This quiche is perfect for a light lunch or dinner. It's also a great way to use up leftover eggs and cheese.
Kamala Acharya
[email protected]I've made this quiche several times and it's always a hit. It's a great dish to serve for company.
Arianna AJackson
[email protected]This quiche is a great base recipe. I like to add in different ingredients to make it my own.
Mark Mel
[email protected]The quiche turned out a little runny. I think I needed to cook it for a few minutes longer.
Rana Yasir
[email protected]This quiche is a little bland for my taste. I would add more salt and pepper next time.
Humberto Varela
[email protected]I love that this quiche can be made in a blender. It makes it so easy to throw together.
Clifford Oima
[email protected]This quiche is a great way to use up leftover vegetables. I often add in chopped spinach, zucchini, or mushrooms.
Shazee Jee
[email protected]I'm not a big fan of quiche, but this crustless version is really good! It's light and fluffy, and the flavors are perfect.
Eric Harsely
[email protected]My kids love this quiche! It's a great way to get them to eat their eggs and cheese.
Rosa Estrella
[email protected]This quiche is the perfect make-ahead breakfast or brunch. I often make it on the weekend and then reheat it during the week.
Kurulus Usman
[email protected]I love that this quiche is crustless. It's so much lighter and healthier than traditional quiche.
Anstsi Fooz
[email protected]This crustless egg and cheese quiche is a lifesaver for busy mornings! It's quick and easy to make, and it's always a hit with my family.