Crustless Quiche Master Recipe

Total Time:
2 hr 20 min
Prep:
30 min
Inactive:
1 hr
Cook:
50 min

Yield:
1 (9-inch) quiche, 6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons finely grated Parmesan cheese
  • Optional Quick Crust:
  • 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough
  • 2 tablespoons unsalted butter or extra-virgin olive oil
  • 9 -inch glass or ceramic pie pan
  • Custard:
  • 2 cups half-and-half
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • Pinch cayenne or paprika
  • Fillings:
  • 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
  • 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
  • 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
  • 3/4 cup chopped crisp bacon, diced ham or salami
  • 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach
Directions

Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Copyright 2009 Television Food Network, G.P. All rights reserved


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    OMG! just made this for dinner..... and its delicious! Used onion celery bacon and ham.
    Love love love this recipe - It is easy enough for my 10 year old granddaughter to do and she loves to cook. I do have a question though - the recipe lists 2hr and 20 min. I understand the prep and cooking time but don't see where the extra hour comes in unless it is waiting to be served???? Someone help me out here...
    I have tried many quiche recipes. This by far is my favorite. As with other recipes you can add a large variety of veggies and meats.But what makes this recipe stand above the rest is the texture of the egg custard. It is so light and moist. Love that you have the option to go crustless. This will be the only recipe I will use!!
    Yumm. I too only used 1 1/2 cups of 1/2&1/2 and it was perfect. We used tomatoes, cooked sausage, chives and green bell pepper with chedder cheese, and the layers of flavor with the parmesan is delicious. No need for a crust. So light and juicy, love this recipe :
    Really good. I put sausage, shiitake mushrooms, and gruyere cheese in it. I did cut back a little on the amount of half and half as some reviewers suggested, because the quiche recipe with crust I typically use calls for the same amount of eggs, but only a cup and a half of half and half, and it always turns out great, so I used the same proportions here. I was worried it wouldn't come out of the pan right with no crust, but it came out perfectly (actually a little better than it usually does with the crust. Makes an excellent low carb meal (without the optional quick crust, of course.
    EXCELLANT! The possibilities are endless, with this blank canvas; and I look forward to many great meals. Thanks Food Network!!!
    Fantastic recipe, thanks for the wonderful blank canvas to work with. Very tasty (made my first one with bacon, yum).
     

     

     
    Emery must have forgot his reading glasses before going off on a tirade and giving 1 star reviews. The breadcrumbs are listed in the "optional crust" section of the recipe. A little reading comprehension goes a long way. Plus crustless doesn't always mean no-carb so going off the handle to begin with was foolish and childish.
    I made this recipe, and it turned out just fine.
     
    Brent, you are not supposed to give us your recipe when you write a review. You are supposed to make the chef's recipe and comment on how it turned out. It isn't fair to the chef or anyone else here to just come in and give us a completely different recipe to try and give this chef a three-star rating for a recipe you didn't even make.
    For church and office gatherings I use a somewhat different approach. A) for the gentleman who can't read directions, the bread cubes are OPTIONAL..don't shoot the messenger. B) I use a 10 x 15 baking pan... mix a dozen eggs or egg beaters equiv., 1/2 cup half/half, season salt/pepper, five green onions sliced, 1/2 lg. red bell pepper finely diced, med. can sliced mushrooms, 1 box chopped spinach, squeezed dry, 2 cups shredded swiss cheese, 1 stick melted butter. Use half the butter to grease the pan - preheat oven. Mix the rest together and pour the whole mixture into the pan. Bake at 350 deg. until it begins to brown both top and bottom (approx. 45 min.) Cuts into 15-18 portions and reheats nicely.
    I've never had a problem using this as a base for many flavors and combinations. the proportions are correct and it always looks so pretty and tastes great -- i've made it now several times for company and it always gets rave reviews. to the person who wrote "who's the genius here" it is clearly not you. if you read the recipe carefully (or even not so carefully) the breadcrumbs are part of the OPTIONAL crust -- which I've never used and the recipe doesn't need. it is certainly low in carbs but not in fat! please read carefully before you post and call someone else a fool -- i think we know who that is in this case!
    When I see crustless, I am thinking reduced carbs (wife is a type 1 diabetic). Eliminating the crust is great. WOW was I disappointed when the recipe calls for 1 1/2 cups of bread crumbs. Who's the fool that came up with this recipe?
     

     
    Probably the same kind of person that calls a recipe sugar free because they used pear juice instead...
    I made this recipe, putting half in a whole wheat crust, and half crust-less, using 1 cup sauteed spinach, 1 cup small dice lightly cooked broccoli, gruyere and chives...tasty both ways! I did cook it until a knife pulled out was mostly clean, figuring it will cook a bit longer as it cools/sets. The crust quiche wasn't as moist as the crustless, perhaps the crust absorbed some of the extra liquid. Definitely important to squeeze the spinach of excess liquid before adding it to the pans. 
    Read other reviews so I used less half n half and it turned out great. I mixed spices, not herbs, into the half n half/egg mixture. I used frozen spinache, squished dry, bacon and cheddar. It was very good, next time I will sautee up some onion in it and it will be perfect.
    I made this recipe with red onions, garlic, fresh spinach, tomatoes, and zucchini. I also used fat-free half and half to try to cut the fat content. Maybe that was the problem, but it turned out very watery. I put in 2 T. of flour to compensate for the veggies, plus I had squeezed excess water out of the spinach after steaming it prior to adding it to the quiche. Like the other reviewer, I had to bake mine an extra 15 minutes, and it still could have gone a little longer, but my husband was tired of waiting for it to be ready. I am hoping that after sitting in the fridge overnight it will solidify better. It looks pretty on the outside, but the inside consistency was a big disappointment. The milk/egg mixture is not a creamy custard but more of a curdled blob. It tastes ok, but I wouldn't use this recipe again. I've made quiches before with fat free milk that didn't come out like this one. Try other recipes before this one!
    Overall, this dish worked out OK, with 4 of the 5 members of my family giving it positive marks. I did have a couple of problems with the recipe. First, the two tablespoons of grated parmesan seemed a little light. This amount did not fully cover the bottom of the pie dish. Second, there is a formatting error on the recipe. The "3/4 cup chopped crisp bacon..." should be on a separate line. I missed this at the store and was just lucky to have some bacon available when I started cooking. Third, the recipe is not very clear about when to add the herbs. I added them with the vegetables just as I started to construct the filling.
     

     
    After 45 minutes of cooking time, the quiche seemed far too runny, so I returned it to the oven for what turned out to be another 15 minutes. Eventually, my family got tired of waiting, so I dished some out, finished cooking these portions in the microwave, and served. As the rest of the disch cooled however, it seemed to soak in much of the excess liquid. So, I'm still not sure what the right answer was on the cooking time.
    this was a very simple and easy recipe to follow and the quiche turned out beautiful!
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