What is Quiche?
Quiche is an egg-based dish that is versatile in terms of what you can add-in. Traditionally it is made in a pastry crust which is definitely delicious!I prefer a crust-less quiche because it is a healthier version that makes for a delicious make-ahead breakfast. Crust-less quiche is also a perfect brunch item or anytime protein and vegetable packed snack. I load my quiche with lots of veggies and forgo meat but you can certainly add bacon, ham or sausage for a more hearty crust-less quiche.
Key Ingredients and Substitutions
- Eggs
- Sour Cream – Most quiche is made with heavy cream or milk. Milk is the healthiest option and will make the quiche fluffier. Cream adds richness. The general rule of thumb is for every egg, use ½ cup of milk and/or cream. I use sour cream (less of it) instead because it adds a tangy richness tot he quiche. If you are curious about what sour cream does in baking, check out AllRecipes – Baking with Sour Cream.
- Cheese – Sharp cheddar and Parmesan cheese bring a lot of flavor. You can use just about any cheese. Other popular options include Swiss and Gouda, feta, goat cheese and Gruyere. Romano and substitute for the Parmesan if that is what you have on hand or prefer.
- Vegetables – Leek, button mushrooms, baby spinach – this is such a bright and tasty combination. But you can use what you have on hand or whatever you prefer. Some ideas: Cremini or baby portobello mushrooms instead of button. Arugula instead of spinach. Scallion or shallots instead of leeks. Other possible add-ins Grape or plum tomatoes, sun-dried tomatoes, asparagus, broccoli. The options are endless!
- Herbs and Spices – Nutmeg is the traditional seasoning for quiche. It adds warmth and depth. I add parsley for brightness, and of course salt and pepper. Other herb and spice options include thyme, basil, oregano, and paprika.
Preparation
- Combine the eggs, sour cream, cheddar and Parmesan cheese, nutmeg, parsley, salt and pepper in a medium mixing bowl.
- In a large skillet, saute the mushrooms and leek and spinach. Allow the mixture to cool.
- Stir the spinach mixture into the egg mixture. Pour into a prepared pie plate and bake for 30-35 minutes.
Equipment
PrintCrust-less Vegetable Quiche
- Total Time: 45 minutes
- Yield: 8 1x
Description
This crust-less quiche is easy to make and loaded with vegetables. It is a perfect make-ahead breakfast or healthy snack.
Ingredients
- 6 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup parsley
- 1 cup sharp cheddar cheese, grated
- 1/4 cup Parmesan, grated
- 2 tablespoons extra virgin olive oil
- 1 leek, roughly chopped
- 2 cups spinach, roughly chopped
Instructions
- Combine the eggs, sour cream, cheddar and Parmesan cheese, nutmeg, parsley, salt and pepper in a medium mixing bowl.
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms and chopped leek and a sprinkling of salt. Saute for about 3 minutes until softened and starting to brown. Add the spinach and continue to saute until the spinach is wilted (1-2 minutes). Set aside and allow the mixture to cool.
- Add the spinach mixture into the egg mixture. Stir to combine. Pour the mixture into a prepared pie plate (sprayed with olive oil cooking spray) and bake on 350 degrees for 30-35 minutes.
Notes
If you do not have olive oil cooking spray, you can prepare the pie plate with oil (canola, vegetable, olive oil) by dipping a paper towel in the oil and rubbing the bottom and sides of the pie plate with the oil.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Salads & Sides
- Cuisine: French
Keywords: Quiche, Crust-less Quiche, Vegetable Quiche
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