Quiche can be a time intensive dish, especially if you’re making the piecrust from scratch. My solution? Go with a crustless quiche.
Without the crust, quiche becomes a lot more versatile. And leftovers are literally soaked up with an egg custard and a generous helping of cheese. Pair yesterday’s ham and roasted potatoes with sharp cheddar cheese for a quick comfort food dish. Or spruce up spinach and bacon with some Swiss cheese. Are you seeing where I’m going with this – easy dinner during the holiday rush that also cleans out the fridge? Ah, now you’re starting to brainstorm how to use what you’ve got – and refashion it in a pie tin.
I’ve included a recipe with specific directions, but I like to think of this as a guideline, so let me explain crustless quiche construction. First, you need to grease your pan (easy enough). And don’t feel like you have to stay with the pie shape: an 8" by 8" square pan works well, too (this recipe doubles well, to boot). Then, it’s all about what your family likes – add ham, sausage, bacon, or veggies to the bottom of your pan. Once that’s in the pan, pour the egg mixture on top to seal the ingredients together – of course, the cheese helps with that. I also like to add a little extra cheese and herbs (fresh or dried) on top of the quiche, just to spruce up the appearance.
The quiche doesn’t cook quickly, but while it bakes, you can do a little online shopping or wrap a present or two. I usually serve a hearty slice of crustless quiche with a salad and a muffin.