I was invited to have lunch with a friend around 30 years ago (Can it be?!), and she served this quiche. She gave me her recipe, I changed it to eliminate the crust, and I have made it many, many times since then. It makes a great entrée for brunch or dinner and is a well-received dish to bring to a group meeting or potluck supper. I occasionally bring one to our morning ladies Bible study.
This quiche can be made with or without meat. It can be made gluten-free or with wheat flour. The filling can be poured into a pie crust, but it does perfectly well without one. I will give you the basic recipe as well as many options – be creative! Choose something different each time using the basic structure found here.
Basic Crustless Quiche (GF version)
Preheat oven to 425 degrees.
4 eggs, preferably farm-fresh organic
1 1/2 c organic 2% milk
2 T GF millet flour
1 T arrowroot
1/2 t salt
1/4 t dry mustard
Few scrapes of nutmeg
1/2 t dried herbs or 2 t fresh (about 1 t each fresh chopped rosemary and sage)
1-1 1/2 c grated cheese (I used half grass-fed cheddar and half monterey jack)
1 small to medium onion, chopped and sautéed
Approx. 2 cups vegetables, lightly steamed or sautéed, and patted dry (I used 1 1/2 yellow zucchini and 1/2 bunch kale)
1/2 cup meat, if desired
Some notes about ingredients you may choose to use:
1. Vegetables – Broccoli, cauliflower – slice thin, lightly steam. Frozen spinach or kale – squeeze dry. Fresh greens – pull leaves off tough ribs, wash, shake off water, steam in covered pan until reduced to about 1-1/2 cups worth. Zucchini, asparagus – sliced or chopped and lightly sautéed. Tomatoes – chopped and drained a bit on a paper towel. Fresh sweet peppers – no need to saute. Frozen organic corn – no need to cook first. Potato – sliced and lightly steamed.
2. Cheese – Swiss, cheddar, monterey jack, mozzarella, gouda, havarti – just grate on large-hole side of box grater. One kind or combination of a few. Low-fat is okay. Just don’t use romano or parmesan cheese as your only cheese. You may, however, add a few tablespoons for flavor. Brie is wonderful!
3. Onion – after chopping, you may saute, but you don’t have to.
4. Milk – Two percent works well. One percent’s okay, too. And I’m sure whole milk would be wonderful!
5. Herbs – dill weed, basil, thyme, rosemary, oregano, sage, summer savory, etc.
1. Blend custard ingredients (except for fresh herbs, if using) in blender or place in bowl and blend with stick blender. Set aside while making filling.
2. Oil pie pan. Place it on a foil-covered baking sheet.
3. Cover bottom of pie pan with sliced, sautéed zucchini. Sprinkle chopped onion evenly over zucchini.
4. Distribute steamed kale over onion layer. Sprinkle shredded cheeses (and meat if using) over kale .
5. Blend custard again for a few seconds. Stir in chopped rosemary and sage. Pour over fillings in pan.
7. Very carefully, place baking sheet with filled pie pan on center shelf of oven. Bake at 425 degrees for 15 minutes, then at 300 degrees 30 minutes longer or until knife inserted in center comes out without any custard sticking to it. Let sit 10 minutes to settle before serving.
Asparagus and Swiss.
Corn, peppers, and black beans with cheddar/monterey mix.
Spinach, havarti, and nitrate-free bacon.
Mozzarella and tomato with basil.
Broccoli, potato and cheddar.
What combinations can you think of?