Monday, March 16, 2009

Make a quick crustless quiche for a nutritious, delicious, and money-saving meal for your family!


Crustless Quiche is an easy way to transform tidbits of leftover vegetables, meat and cheese into a quick meal when you're short on time. Try combinations of ham or bacon with cheddar or Swiss cheese, broccoli or asparagus, or any combination. Additional vegetables that are really good additions are bits of leftover English peas, whole kernel corn, zucchini or squash, diced cooked potatoes....do you get the idea? Raid your fridge on a busy weeknight or when guests stop by for brunch and enjoy!

If you've never made a quiche...or a crustless one at that...you will be delighted to know that it's very easy. And tasty. It's just a mixture of eggs, milk, cheese, veggies, and maybe some meat if you want.

I'm going to give you a basic recipe here and you get to plug in whatever ingredients you have on hand. The classic Quiche Lorraine is just eggs, milk and Gruyere cheese with some crispy bacon and sauteed shallots in a pie crust. It's just as good without the crust. Here's the recipe, and I've included the additions I made to this recipe to produce my Greek style quiche for our brunch today. Oh, and what you are seeing in the picture is my homemade whole wheat bread toasted and a quick salad of torn Romaine leaves with a simple Dijon vinaigrette.

Quiche Lorraine

6 slices bacon, chopped
1/2 c. chopped onion or shallot
1 1/2 c. shredded Gruyere cheese
1 (12 oz.) can evaporated milk OR cream (I use fat-free evaporated milk)
3 lge. eggs
1/4 tsp. salt
1/8 tsp. ground white pepper
1/8 tsp. nutmeg

Preheat oven to 350 °. Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain. Sprinkle cheese into bottom of pie shell. Top with bacon mixture. combine evaporated milk, eggs, salt, pepper, and nutmeg in small bowl until blended. Pour into pie shell.

Bake for 30 – 35 minutes or until knife inserted half way between center and edge comes out clean. Cool for 5 minutes before cutting.

My Greek Quiche Additions/Substitutions:

1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1/4 c. diced green bell pepper
1 clove garlic, minced
(Saute garlic & bell pepper with the shallots)
1/2 c. goat cheese and 1 c. Gruyere instead of all Gruyere
2 medium Roma tomatoes, seeded and diced
No bacon

Bon App├ętit!
Chef Debbie

1 comment:

Rebecca said...

Yum! Colleen gave me the link to your blog and I never really liked quiche before but I'm going to give it another try after seeing this! Question...does it store well? Like if I made it, could I freeze some, or do you not recommend freezing?