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.
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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.