Crustless Quiche

 Description

A crustless quiche is a lighter, low-carb version of the classic French dish (similar to a frittata but creamier). It’s made with eggs, milk, cheese, and your choice of fillings—perfect for breakfast, brunch, or a quick dinner.

 Ingredients (Serves 6)

Base:

• 6 large eggs
• 1 cup milk (or half-and-half for richer texture)
• 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
• ½ cup heavy cream (optional, for extra richness)
• ½ tsp salt
• ¼ tsp black pepper

Fillings (customizable):

• 1 cup spinach (fresh or frozen, drained)
• ½ cup diced ham or cooked bacon (optional)
• ½ cup chopped onion
• ½ cup chopped bell peppers or zucchini
• 2 green onions, sliced

Optional:

• ¼ tsp nutmeg (classic quiche flavor)
• ½ tsp garlic powder or minced garlic

 Instructions

1. Preheat oven
   Set oven to 180°C (350°F). Grease a pie dish or baking dish.
2. Cook fillings
   Lightly sauté onions, peppers, and any raw vegetables until softened. If using spinach, cook and squeeze out excess moisture.
3. Prepare egg mixture
   In a bowl, whisk eggs, milk, cream, salt, pepper, and spices until smooth.
4. Assemble
   Spread cooked fillings evenly in the dish. Sprinkle cheese over them.
5. Pour & mix lightly
   Pour egg mixture over fillings. Gently stir to distribute evenly.
6. Bake
   Bake for 35–45 minutes, until the center is set and top is golden.
7. Rest before serving
   Let it cool for 5–10 minutes before slicing.

 Tips for Success

• Don’t skip pre-cooking watery veggies (like mushrooms or spinach)
• Use full-fat dairy for creamier texture
• Avoid overbaking—center should be just set
• Add a pinch of baking powder (optional) for a slightly fluffier quiche
• Let it rest so slices hold together better

 Servings

• 6 slices (main dish)
• 8 smaller portions (brunch/side)

 Nutritional Info (Per Serving – Approx.)

• Calories: 220–280 kcal
• Protein: 12–15g
• Fat: 16–20g
• Carbs: 3–6g

Variations

• Vegetarian: Skip meat, add mushrooms, broccoli, or tomatoes
• Mediterranean: Add feta, olives, and sun-dried tomatoes
• Low-fat: Use skim milk and reduced cheese
• Keto-friendly: Use heavy cream and high-fat cheese

 Q&A

Q: Why is my quiche watery?
Too much moisture from vegetables—always cook and drain them first.

Q: Can I make it ahead?
Yes! Store in the fridge up to 3 days. Reheat in oven or microwave.

Q: Can I freeze crustless quiche?
Yes—cool completely, wrap tightly, freeze up to 2 months.

Q: What’s the difference from a frittata?
Quiche is creamier due to added milk/cream; frittata is firmer.