Crustless ‘Quiche’

By Mark Bittman

Crustless ‘Quiche’
Evan Sung for The New York Times
Total Time
30 to 40 minutes
Rating
4(1,750)
Comments
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I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.

Featured in: Removing the Crust for a Savory Custard

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Ingredients

Yield:4 to 6 servings
  • 1cup cream, half-and-half, milk or a combination, gently heated just until warm
  • 3eggs, at room temperature
  • ¾cup grated Emmenthal, Gruyère, Cantal or a combination
  • ¼cup grated Parmesan or hard pecorino
  • ½teaspoon salt
  • ¼teaspoon cayenne, or to taste
  • Butter as needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

153 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 11 grams protein; 245 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.

  2. Step 2

    Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.

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Ratings

4 out of 5
1,750 user ratings
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Comments

Leisureguy

It would be enormously helpful if the size (capacity) of the ramekin were indicated. 3 oz? 4 oz? 6 oz? 9 oz?

terrid

I followed the recipe, including the notes for making a "quiche" Lorraine, verbatim with one exception; I layered the onions, bacon and (gruyere) cheese within the ramekins and then added the custard (with the parmigiano regianno mixed in the custard). Baked for exactly 30 min., then dusted again with grated parmigiano before serving. Absolutely wonderful!

Clarence

I saw this Bittman recipe years ago and have made it at least one time a month since then. There are so many combinations of meats and veggies you can use with this and I have used buttermilk when I didn't have cream and it worked great. One of my favorites in a green chile/cheese combo that everyone loves.

Laureen

I have been making this quiche for years. Somewhere along the line I increased it to 5 eggs, and usually I put it in a Pillsbury or Trader Joes prepared piecrust and have never used the ramekins. I don't prebake the pie crust and always make some of the cheese parmesan. Sometimes I add sauteed red peppers and/or mushrooms. The leftovers are amazingly good. I once made 4 to bring to a fancy brunch and they were the first thing to go. In less than 10 minutes it is in the oven.

Bruno

2.5 onions are not enough.

Julie

Super easy and delicious. There were two leftover so I heated them up the next day and served with bagel sandwiches. They were actually better as leftovers!

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