A versatile quiche recipe without a crust

Votes: 3

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 293, total fat 24 G., saturated fats 13 G., proteins 12 G., carbohydrates 8 G., fiber 1 G., cholesterol 148 mg, sodium 390 mg, sugar 3 G.

Save this versatile quiche recipe; it'll save you time and again. It's easy to adapt to whatever ingredients you have on hand. Use any cheese, herbs, and vegetables. If you have any roasted vegetables left over from last night's dinner—great! That means you'll have a delicious quiche for breakfast. Plus, you won't have to worry about working with dough: quiche is delicious without a crust. Or you can make a simple crust using just breadcrumbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Breadcrumbs

2 tbsp unsalted butter, softened
2 tbsp finely grated Parmesan
1.5 cups of 2 cm cubes of yesterday's bread, preferably sourdough
2 tablespoons unsalted butter or extra-virgin olive oil
Special equipment: glass or ceramic pie dish with a diameter of 22 cm.

Cream

2 cups cream (10%)
2 large eggs
2 large egg yolks
0.5 tsp coarse salt
Freshly ground black pepper
Freshly grated nutmeg
A pinch of cayenne pepper or paprika

Fillings

2-3 cups of cooked vegetables, such as stewed leeks, broccoli or fried onions, mushrooms, spinach, bell peppers, tomatoes
100g or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, Fontina, Provolone, Mozzarella, Gouda (or a mixture of several cheeses)
1-4 tbsp chopped herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
3/4 cup fried bacon pieces, diced ham or salami
1 tbsp. premium flour (optional), you will need it if you are using vegetables that release a lot of liquid, such as zucchini or spinach

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: leeks, broccoli cabbage, bacon, Parmesan cheese, eggs, cream, ground cayenne pepper, nutmeg, paprika

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Grease the pan with softened butter and sprinkle evenly with grated Parmesan cheese. If using a crust, process the bread in a food processor until fine crumbs form. Heat the butter or olive oil in a large skillet over medium heat; add the bread crumbs and toss until evenly toasted, about 5 minutes. Spread the crumbs evenly in a 9-inch glass or ceramic pie dish. Place the dish on a baking sheet.

In a large measuring cup, combine the cream with the eggs and yolks. Season with salt, pepper, and nutmeg, cayenne, or paprika to taste. Spread half of the desired filling evenly in the pan, sprinkle about half of the cheese on top, and repeat with the remaining filling and cheese. Pour the cream mixture over the filling. Sprinkle with herbs and cheese.
Bake until the kasha is set in the center, about 40-50 minutes. Let cool completely on a wire rack and serve.

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