Crustless Quiche Using Leftovers I Made It Ii

Crustless Quiche Using Leftovers

LindaLMT 3 years ago
Crustless Quiche Using Leftovers
Recipe made for IMI2's May 2020 "Picture-less" recipe challenge.

My review: I really like the idea, it's a great way to use leftovers and the variety is endless. I like the idea of making them smaller so they are individually sized. I however found the recipe too 'eggy' and sadly I'm not a huge egg fan. It was too much like a frittata or omelet in a different shape and not creamy and custardy like a quiche. Never having made quiche I looked at other recipes and see that they use much more liquid dairy (4x more) and cheese (2x more) to achieve that custardy base which I do like.

(I filled my quiche with roasted cauliflower and onions, sausage, spinach, and used cheddar cheese)
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Cosmicmother 3 years ago said:

Great photo Linda! I like your add-ins! :D
"Crustless Quiche" is a huge misnomer--usually it's nothing more than a frittata and will have way more eggs. Like you said, a true quiche has little egg (2 or 3) and lots of cream 1-1/2-2 cups. I think why you'd never see a true crustless Quiche is because it would become very, very thin, and bake up like an omelet. You need a crust there to act as a heat-barrier so you don't get that eggy omelet skin, rather it should be a savoury custard tart. Perhaps a potato crust might work if you don't want pastry? I wonder if baking a quiche filling in a water bath would work?...hmmm..

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LindaLMT 3 years ago said:

Thank you Shona for a great notes. I enjoy a good pastry crust so I will venture that next time I make a quiche, one with a pastry crust. I would think a water bath would work, it works for dessert custards so why not savory ones … hmmm … you have me thinking now too. I made the above one thinking it would be ideal for 'lazy' days when you don't want to spend too much time. I'm not giving up, I'll make quiche yet.

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eastcoaster 3 years ago said:

Great photo Linda, i never made quiche, both your comments and Shona's are very helpful.

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Cosmicmother 3 years ago said:

This recipe is great, Quiche Lorraine, it's one that I have written up at home. I like the crust, because it has an egg it's more pliable and forgiving! (I don't have a flan or tart pan so I always bake it in my pie plate.) I have blind baked the crust like the recipe says, but I've also put the filling in a raw crust and it works out too.
I googled "baked quiche filling in a water bath" and surprisingly didn't find much. One method I saw was Sous Vide (put the filling in mason jars and place in a sous vide bath for 90mins). One suggestion I saw says this: "bake your quiche in a bain-marie, or hot-water bath. It provides gentle, uniform heat that won’t overcook the eggs. Select a pan big enough to hold your quiche pan. Preheat the oven, place the filled quiche pan in the larger pan and place both in the oven; then pour enough just-boiled (not boiling) water into the larger pan to come about halfway up the sides of the quiche pan. You’ll probably have to bake a little longer than the recipe calls for before the custard sets, but when it does, it should be nice and creamy, both around the edges of the pan and in the middle."
I did come across this in my search, though it's not a water bath recipe it looks like a great crustless quiche with great info!:
http://www.theculinaryexchange.com/blog/crustless-quiche-not-scrambled-egg-pie/#.XrGcX7lYbIU

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LindaLMT 3 years ago said:

Thanks Manella.
Thank Shona. I saved the link and will venture it some time soon but I'll change the filling up a bit to include something vegetable.

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mommyluvs2cook 3 years ago said:

Very interesting the things we learn in here! Makes since what Shona is saying though :) I do love all your add-ins and it looks amazing!!

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