Crustless Quiche Recipe
Looking for a breakfast or just something that will snack the time away? Making quiche without crust will do both without adding much to our waistline.
As I lately have a little time, I had been searching on the internet a few days ago. Attempting to find fresh, exciting ideas, inspiring recipes that We have never tasted before, to impress my family with. Hunting for a while unfortunately couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this fabulous and easy treat simply by chance on Suncakemom. The dessert looked so scrumptious on its image, it required rapid actions.
It was not difficult to imagine how it’s created, how it tastes and how much my husband might like it. Mind you, it is extremely simple to delight the man in terms of puddings. Anyhow, I went to the webpage and simply followed the step by step instuctions that had been accompanied by nice photographs of the operation. It really makes life much simpler. I could suppose it is a bit of a effort to shoot pics down the middle of cooking in the kitchen as you may typically have sticky hands and so i genuinely appreciate the time and effort she put in for making this blogpost and recipe conveniently followed.
With that in mind I am encouraged to present my very own recipe in the same way. Many thanks the thought.
I had been tweaking the initial formula create it for the taste of my loved ones. I can mention it had been an incredible success. They loved the taste, the structure and enjoyed getting a delicacy such as this in the middle of a busy workweek. They quite simply asked for more, a lot more. So next time I am not going to commit the same mistake. I am going to double the amount .
You can find the original recipe for crustless quiche recipe and more at SunCakeMom
Dice or slice the bacon, pancetta or lardon.
On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.
We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.
When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.
Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes. This is the time to add optional vegetables like broccoli too. It can be added frozen in which case at least 5 -10 more minutes of frying recommended.
Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other.
Mix in the bacon, onion, scallion and any optional vegetables then add the cheese.
Pour filling into the pie baking form.
However, we don’t have crust now a crust protector should be prepared as generally the sides are setting earlier than the middle. During baking, check the sides and if the middle is still wobbly while the sides are getting golden brown take the crust-less quiche out of the oven and apply the crust protector. Applying it beforehand is also an option, given that we have something that will prevent the foil to fall off.
Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere in the middle.